1,3-Dioleoyl-2-palmitoylglycerol-rich triacylglycerol characterization by three processing methods

Figures & data

Figure 1. Preparation of free fatty acids, PA and OA and three methods for preparing OPO-rich TAGs

Table 1. Fatty acid compositions of palm oil and result of crystallization (%)

	Fatty acids in palm oil		Crystallization of fatty acids
Fatty acid	Before separation	After separation	Solid fraction	Liquid fraction
14:0	3.25 ± 0.04	3.70 ± 0.05	3.20 ± 0.10	4.78 ± 0.08
16:0	30.25 ± 0.06	29.8 ± 0.75	70.80 ± 0.17	9.20 ± 0.09
16:1	0.93 ± 0.06	0.90 ± 0.10	0.30 ± 0.05	0.90 ± 0.05
18:0	8.92 ± 0.10	8.60 ± 0.10	21.40 ± 0.08	2.18 ± 0.06
18:1	44.20 ± 0.10	43.00 ± 0.61	2.40 ± 0.09	72.33 ± 0.08
18:2	12.45 ± 0.05	14.00 ± 0.44	1.90 ± 0.07	10.61 ± 0.07

Figure 2. Influence of Reaction Time, Temperature, Molar Ratio and Amount of Lipase on OPO Content of Method 1

Figure 3. Influence of Reaction Time, Temperature, Molar Ratio and Amount of Lipase on OPO Content of Method 2

Table 2. Fatty acid compositions of palm stearin (%)

Fatty acid	TAGs
	Total	Position 2
C12:0	0.12 ± 0.02	0.51 ± 0.05
C14:0	1.61 ± 0.02	1.68 ± 0.03
C16:0	58.56 ± 0.03	29.88 ± 0.03
C18:0	5.14 ± 0.03	-
C18:1	28.67 ± 0.03	56.73 ± 0.03
C18:2	5.90 ± 0.05	11.20 ± 0.04

Figure 4. Influence of Reaction Time, Temperature and Amount of Sodium Methoxide on Sn-2 PA Content in the First Step of Method 3

Figure 5. Influence of Reaction Time, Temperature, Molar Ratio and Amount of Lipase on OPO Content of Method 3

Table 3. The OPO content in final product after purification of the three methods (%, P < .05)

Method	Method 1	Method 2	Method 3
OPO	71.22 ± 2.25**	46.86 ± 1.05*	79.50 ± 0.52***

The value of each column in the table with the different asterisk”*,**,***” show significant difference(P<0.05).

Table 4. The raw material dosage of OPO and the purified yield

OPO	Palm oil (t)	PA (t)	OA (t)	Fatty Acid (t)	PS (t)	Mixed vegetable oils (t)	Isolated yield (t)^d	Purity (t)^e	Yield (%)^f
M1 ^a	2.00	1.96	5.54	-	-	-	9.40 ± 0.10	6.40 ± 0.08	68.12 ± 0.13
M2 ^b	1.00	-	-	8.48	-	-	9.32 ± 0.06	6.03 ± 0.07	64.70 ± 0.09
M3 ^c	-	-	-	-	4.00	7.00	10.48 ± 0.08	7.73 ± 0.09	73.79 ± 0.10

^a The OPO was synthesized by palm oil with PA and OA.

^b The OPO was synthesized by palm oil and mixed fatty acids.

^c The OPO was synthesized by PS and mixed vegetable oils.

^d The yield of OPO which separate from lipase.

^e The yield of OPO after purification.

^f The amount of purified OPO account for the unpurified OPO.

Table 5. Fatty acid composition and distribution of the three-final product after purification step under the optimized conditions (%)

	Total			Sn-2 position			% Sn-2 position^d			%Sn-1,3 positions^e
Fatty acid	M1^a	M2^b	M3^c	M1^a	M2^b	M3^c	M1^a	M2^b	M3^c	M1^a	M2^b	M3^c
C12:0	1.24 ± 0.14	0.81 ± 0.13	0.46 ± 0.05	1.38 ± 0.04	1.19 ± 0.08	0.51 ± 0.09	37.10	48.97	36.96	1.17	0.62	0.44
C14:0	0.68 ± 0.04	0.78 ± 0.10	0.29 ± 0.05	1.54 ± 0.08	2.23 ± 0.12	0.71 ± 0.09	75.49	95.30	81.61	0.25	0.06	0.08
C16:0	34.30 ± 0.12	30.20 ± 0.15	22.42 ± 0.12	65.30 ± 0.18	54.33 ± 0.29	52.31 ± 0.21	63.46	59.97	77.77	18.80	18.14	7.48
C18:0	7.16 ± 0.08	5.64 ± 0.14	7.04 ± 0.08	7.72 ± 0.09	7.31 ± 0.07	7.87 ± 0.15	35.94	43.20	37.26	6.88	4.81	6.63
C18:1	49.14 ± 0.08	53.93 ± 0.27	57.55 ± 0.19	15.40 ± 0.25	25.35 ± 0.14	25.36 ± 0.22	10.45	15.67	14.69	66.01	68.22	73.65
C18:2	7.48 ± 0.12	8.64 ± 0.12	11.40 ± 0.15	8.66 ± 0.10	9.59 ± 0.11	11.98 ± 0.21	38.59	36.99	35.03	6.89	8.17	11.11
C18:3	-	-	0.58 ± 0.11	-	-	1.26 ± 0.15	-	-	72.41	-	-	0.24
C20:4	-	-	0.26 ± 0.03	-	-	-	-	-	-	-	-	-
SFA	43.38	37.43	30.21	75.94	65.06	61.40	58.35	57.94	67.75	27.10	23.62	14.62
MUFA	49.14	53.93	57.55	15.40	25.35	25.36	10.45	15.67	14.69	66.01	68.22	73.65
PUFA	7.48	8.62	12.24	8.66	9.59	13.24	38.59	37.08	36.06	6.89	8.14	11.74

^a The OPO was synthesized by palm oil with PA and OA.

^b The OPO was synthesized by palm oil and mixed fatty acids.

^c The OPO was synthesized by PS and mixed vegetable oils.

^d The fatty acid located at sn-2 position accounts for total fatty acid was calculated as sn-2 × 100%/(3 × total).

^e The fatty acid located at sn-1, 3 positions accounts for total fatty acid was calculated as (3 × total – sn-2)/2.

^f SFA: saturated fatty acids.

^g MUFA: monounsaturated fatty acids.

^h PUFA: polyunsaturated fatty acids.

Table 6. The PA content located at sn-2 position in OPO (%, P < .05)

Method	Method 1	Method 2	Method 3
PA	65.30 ± 1.20**	54.33 ± 1.43*	52.31 ± 1.24*

The value of each column in the table with the different asterisk”*,**,***” show significant difference(P<0.05).

Table 7. The sn-2 PA content of PPP and palm stearin enriched in PA (%, P < .05)

Method	PPP of Method 1	PPP of Method 2	Palm stearin enriched in PA
PA	68.46 ± 1.60**	56.39 ± 0.86*		57.37 ± 1.70*

The value of each column in the table with the different asterisk”*,**,***” show significant difference(P<0.05).