Innovative use of ariri coconut oil in the sustainable and rapid production of esters via enzymatic transesterification with ethanol
DOI:
https://doi.org/10.5902/2179460X88915Keywords:
Biocatalysts, Burkholderia cepacia, EstersAbstract
The present paper performed for the first time the characterisation and ethanolization of ariri coconut oil catalysed by the lipase Burkholderia cepacia. Through the Complete Factor Planning 3² and the Response Surface Methodology (MSR), the effects of different molar ratios of oil/ethanol (1:4, 1:6, and 1:9) and catalytic loads (2%, 5%, and 10%) were evaluated, using B. Cepacia in free and immobilised form, in a reaction time of 4 h. The chemical characterisation of the ariri coconut oil showed the predominance of saturated fatty acids (78.52%), with lauric acid (C12:0) being the majority at 31.65%. Ariri coconut oil showed typical characteristics of vegetable oils suitable for enzymatic transesterification. The experimental results showed that the best ethyl ester content (67.1%) was obtained with the lipase immobilised, with a catalytic load of 2% and in the oil/ethanol ratio of 1:4. For reactions employing the free lipase, the best results (62.8%) were obtained with a catalytic load of 10% and in the oil/ethanol ratio of 1:6. The statistical analyses indicated that the catalytic load was the most significant variable for the reactions with the free lipase. In contrast, the oil/ethanol ratio was the most significant variable for the reactions with the immobilised lipase. The results of this study establish ariri coconut oil as a innovative and promising substrate for applications in transesterification reactions.
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