ISOLATING FREE FATTY ACIDS FROM VIRGIN COCONUT OIL USING LIPASES FROM DIFFERENT SOURCES
DOI:
https://doi.org/10.11113/jt.v80.11582Keywords:
Virgin coconut oil, lipase candida rugosa, lipase porcine pancreas, hydrolysis degree, free fatty acidsAbstract
To obtain free fatty acids (FFAs), virgin coconut oil (VCO) was hydrolyzed by two kinds of lipase: lipase from Candida rugosa (CRL) and lipase from porcine pancreas (PPL). The hydrolysis process was controlled under four parameters: VCO to buffer ratio, lipase concentration, pH condition and temperature. In term of CRL, the best conditions for hydrolysis reaction was 1:5 VCO to buffer ratio, 1.5% lipase (w/w oil), pH 7 and at 40°C. And for PPL was 1:4 VCO to buffer ratio, 2% lipase (w/w oil), pH 7.5 and at 40°C. Hydrolysis degree (HD) of VCO which was catalyzed by CRL reached 79.64%. Whereas, HD value as using PPL to hydrolyze VCO only achieved 27.94%, less than approximately three times compared to CRL. Morever, hydrolysis reaction for CRL also took less time than PPL. The length of hydrolysis time was 16 hours and 26 hours, respectively. FFAs were obtained from the hydrolyzed products and analyzed by GC – FID. It was obviously that lauric acid (C12) took the biggest contribution to FFAs content (47.23% for CRL and 44.23% for PPL).
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