# Preparation, physicochemical properties, and in vitro digestion characteristics of coconut diacylglycerol oil

## TL;DR

Researchers created a new type of coconut oil with improved properties using enzymatic methods, which digests more efficiently.

## Contribution

A novel coconut diacylglycerol oil with 54.65% DAG content was developed via enzymatic transesterification.

## Key findings

- CO-DAG has higher acid and anisidine values but lower peroxide value compared to regular coconut oil.
- CO-DAG showed 11.2% higher free fatty acid release during in vitro digestion.
- Lauric acid content in CO-DAG was reduced compared to traditional coconut oil.

## Abstract

Coconut oil (CO), rich in medium-chain fatty acids and lauric acid, has gained popularity for its functional benefits. This study focused on the preparation and analysis of coconut diacylglycerol oil (CO-DAG), exploring its physicochemical properties and in vitro digestion characteristics, providing a theoretical basis for its application in functional oil. Through enzymatic transesterification using Novozym 435, CO-DAG with a DAG content of 54.65 % was obtained under optimal conditions (substrate ratio 1:2.5, reaction time 9.18 h, temperature 65 °C, enzyme dosage 3.60 %). Compared to CO, CO-DAG exhibited a higher acid value and anisidine value but a lower peroxide value. Additionally, CO-DAG demonstrated a reduced lauric acid content. Hazardous substances levels were within acceptable ranges. In vitro digestion studies revealed that CO-DAG was more stable during digestion, and exhibited an 11.2 % higher free fatty acid release than CO. These findings propose a novel approach for the advanced processing and enhanced utilization of CO.

•Developed a CO-DAG with high DAG content (54.65 %) via enzymatic methods.•The lauric acid content in the oil was changed by enzymatic transesterification.•CO-DAG shows faster digestion kinetics and 11.2 % more FFA release than CO.

Developed a CO-DAG with high DAG content (54.65 %) via enzymatic methods.

The lauric acid content in the oil was changed by enzymatic transesterification.

CO-DAG shows faster digestion kinetics and 11.2 % more FFA release than CO.