Pili (Canarium ovatum Engl.) nut oil triglycerides and their potential for modification into specialty fats and oils through biotechnology
1996
Pham, L.J. | Casa, E.P. | Gregorio, M.B.A. (Philippines Univ. Los Banos, College, Laguna (Philippines). National Inst. of Molecular Biology and Biotechnology)
This study aimed to look into the lipid molecular species especially the triglyceride fraction of pili nut oil and developed lipase systems for its transformation into specialty fats and oils. Results show triglycerides comprise the majority of the lipid molecular species in pili nut oil. Pili nut oil is unsaturated with four major fatty acids namely, palmitic (C16:0), stearic (C18:0). oleic (C18:1) and linolic (C18:2) with oleic as the most abundant fatty acid. Separation of the triglycerides on a molecular weight basis using high temperature gas chromatography showed five components with carbon numbers (CN 48-56). The most dominant triglyceride species is CN52. HPLC analysis based on partition number (PN) showed pili nut triglycerids with four components and PN52 as the dominating triglyceride species. For positional distribution of the fatty acids in the glycerol backbone of the pili nut oil triglyceride, the fatty acid oleic is attached to the second position while the other major fatty acids were esterified to the primary positions. The preference of oleic in the internal position make the pili nut oil a potential substrate for cocoa butter substitute production through enzymatic modification
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