Influence of lipase‐catalyzed interesterification on the oxidative stability of melon seed oil triacylglycerols

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Abstract
Melon seeds are rich in oil. However, the stability of melon seed oil (MSO) is low because of its high content of the essential fatty acid, linoleic acid (18:2n‐6). MSO was physically blended or enzymatically interesterified with higholeic sunflower oil (HOSO). The fatty acid composition of MSO was remarkably changed after interesterification. Palmitic (16:0), stearic (18:0), and oleic (18:1n‐9) acid contents increased at the sn‐2 position of triacylglycerols, whereas 18:2n‐6 decreased due to interesterification. The oxidative stability of the physical and Pseudomonas sp. (PS30) lipase‐interesterified blends was assessed with the Oxidative Stability Instrument, peroxide value, and conjugated diene methods. The stability of MSO increased with increased proportions of HOSO, which was the source of 18:1n‐9 in the blends. The ratio of 18:1n‐9/18:2n‐6 improved from 0.18 in MSO to 1.47 in the enzymatically interesterified blend. Calculated oxidizability and the results of oxidation tests of the blends confirmed the improvement in MSO stability by both physical blending and enzymatic interesterification.