Synthesis of Structured Triglycerides Based on Canarium Oil for Food Application

Johnner Sitompul; Tutus Gusdinar; Kusnandar Anggadiredja; Hamidah Rahman; Tursino Tursino

doi:10.5614/j.eng.technol.sci.2018.50.1.6

Authors

Johnner Sitompul Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung
Tutus Gusdinar School of Pharmacy, Institut Teknologi Bandung
Kusnandar Anggadiredja School of Pharmacy, Institut Teknologi Bandung
Hamidah Rahman Faculty of Health Sciences, Muhammadiyah University of North Moluccas
Tursino Tursino School of Pharmacy, Institut Teknologi Bandung

DOI:

https://doi.org/10.5614/j.eng.technol.sci.2018.50.1.6

Keywords:

canarium oil, enzymatic reaction, fatty acids, functional food, physicochemical properties, structured triglyceride.

Abstract

This paper concerns the synthesis of structured triglycerides containing different proportions and positions from medium- (M) and long-chain (L) fatty acids on a glycerol backbone. Structured triglycerides of MLM type were synthesized by utilizing canarium oil and incorporating caprylic acid (C8:0) as a source for the medium chain (M) fatty acids. Synthesis was performed through a two-step enzymatic reaction, with ethanolysis as the first step and esterification as the second step. Both reactions use the sn-1,3 specific lipase as a catalyst, which has specific activity at positions sn-1 and sn-3 of the triglyceride structure. The results from high-performance liquid chromatography showed that the stereospecific distribution of fatty acids in the structured triglyceride was 29.520.59 and 44.280.88 mol% of caprylic acid in the positions of sn-1,2,3 and sn-1,3, respectively. Furthermore, analysis of the physicochemical properties of both the native canarium oil and the structured triglycerides using an independent-sample t-test at p < 0.05 indicated that the two samples were significantly different for saponification number, iodium number, and average molecular weight. The results of this study showed that canarium oil can be exploited as a starting material for functional food application.

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