ArticleJournal of food science2025
Enzymatic Interesterification: An Innovative Strategy for Lower-Calorie Lipid Production From Refined Peanut Oil.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Palm Oil-Free Structured Lipids: A Novel Structuring Fat for Sandwich Cookie Fillings.Foods (Basel, Switzerland) · 2026Article
- Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement.Foods (Basel, Switzerland) · 2025Article
- Enzymatic Interesterification: An Innovative Strategy for Lower-Calorie Lipid Production From Refined Peanut Oil.Journal of food science · 2025Article
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4 authors.
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Abstract
This study aimed to evaluate the fatty acid (FA) composition of Brazilian refined peanut oil (RPO) and the effect of enzymatic interesterification on its regiodistribution, aiming the production of lipids with lower digestibility and, consequently, lower caloric value, in line with current consumption trends focused on health. The composition and distribution of FAs in the sn-2 position of triacylglycerols (TAGs) were analyzed by GC-MS and TLC/GC-MS, respectively. Acidity was determined by titration, and TAG content was analyzed by HPSEC. Interesterification was performed using TL-IM lipase, and the modified oil (CP-10) was compared to the native oil (RPO) in terms of acidity, TAG content, and distribution of FAs at the sn-2 position. The FA composition of RPO was 16.98% saturated (SFA), 75.78% monounsaturated (MUFA), and 7.25% polyunsaturated (PUFA); the acidity was 0.03% and the TAG content was 99.69%. At the sn-2 position, the FAs were 17.80% SFA, 74.81% MUFA, and 7.39% PUFA. After modification, CP-10 presented an acidity of 3.05%, a TAG content of 95.19%, and a sn-2 distribution of 34.67% SFA, 58.40% MUFA, and 7.93% PUFA. Palmitic acid at the sn-2 position increased by 65%, and SFA with 20 or more carbons increased by 88%. These structural modifications resulted in a 10.6% reduction in the in vitro digestibility, compared to RPO. The results suggest that enzymatic interesterification may be an effective method for modifying peanut oil, allowing the synthesis of lipids with reduced caloric content and thereby improving its nutritional value, which is relevant for the development of healthier foods.
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