Enzymatic production of cocoa butter equivalent from pili (Canarium ovatum Engl.) nut oil

Date

5-2010

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Josefina L. Solivas

Co-adviser

Laura J. Pham

Abstract

Abstract

Precious Noelle Hernandez Nosce, College of Arts and Sciences, University of the Philippines Los Banos, Laguna. May 2010. ENZYMATIC PRODUCTION OF COCOA BUTTER EQUIVALENT FROM PILL (Canarium ovatum Engl.) NUT OIL.

Adviser: Prof. Josefina L. Solivas

Co-Adviser: Dr. Laura J. Pham

Advisory Committee: Dr. Veronica C. Sabularse

Cocoa butter is a natural fat extracted from cocoa bean and is considered a highly valued ingredient of chocolates. The objectives of the study were to extract oil from pili (Canarium ovation Engl.) nut, and from this oil, produce a cocoa butter equivalent (CBE). The product obtained was then evaluated by thin layer chromatography, fatty acid analysis and melting point characteristics.

The oil content of the pili nut sample was determined using the Soxhlet method and was found to be 76.32 ± 0.72 %. Glyceride analysis of the oil showed that the oil contained 90.42 ± 3.03% triacylglyceride, 2.43 ± 0.90 % 1,3-diacylglyceride, 1.08 ± 0.63 % 1,2-diacylglyceride and 6.07 ± 1.90 % free fatty acids. The fatty acid composition of the pili nut oil was found to be 31.36% palmitic acid, 9.43% stearic acid, 50.43% oleic acid and 8.78% linoleic acid. Melting point analysis showed that its melting point range was 9.45°C to 17°C.

Production of CBE was done through an enzymatic interesterification process, with commercial and biotech lipases as catalysts. Reaction parameters such as substrate ratios, temperature, time and enzyme load were considered. After the screening process, the top 10 best CBE products were identified based on its known melting point profile. Focus was given to the best three (3) products among the ten. These were subjected to fatty acid and DSC analysis. Two CBE products that were subjected to gas chromatography were produced from 20% biotech enzyme at ratio 1:2:3 and 1:3:3 incubated at 45°C for 16 hours. The former contained 29.22% palmitic acid, 19.55% stearic acid, 45.72% oleic acid and 5.51% linoleic acid, while the latter had 32.60% palmitic acid, 17.42% stearic acid, 45.07% oleic acid and 4.90% linoleic acid. The CBE product that was subjected to DSC analysis was produced using the following reaction conditions: substrate ratio at 1:2:3; reaction temperature at 45°C; reaction time at 24 hours and 20% by weight of the commercial enzyme. The melting point of the product was determined to be 35.66°C. Together with the other two products, whose melting point range was determined with a melting point apparatus (Stuart Scientific, U.K.) being at 33-36.5°C and 35.5-39°C. respectively, these 3 products can be considered as good alternatives for cocoa butter that has a melting point range of 34-37°C.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2010 C4 N67

Document Type

Thesis

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