Transesterification of babassu oil catalyzed by Burkholderia cepacia encapsulated in sol-gel matrix employing protic ionic liquid as an additive

Enzymatic transesterification from non-edible vegetable oil (babassu oil) and ethanol is provided. A set of seven experiments featuring a full 22 factorial design with three central points and different combinations of molar ratio and temperature as independent variables was employed. Transesterific...

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Bibliographic Details
Published in:	Acta scientiarum. Technology Vol. 36; no. 3; pp. 445 - 451
Main Authors:	Oliveira, Maria Vanessa Souza, Da Rós, Patrícia Caroline Molgere, Mattedi, Silvana, Castro, Heizir Ferreira, Soares, Cleide Mara Faria, Lima, Álvaro Silva
Format:	Journal Article
Language:	English
Published:	Universidade Estadual de Maringá 26-02-2014
Subjects:	enzymatic loading ethyl esters factorial design molar ratio protic ionic liquid temperature
Online Access:	Get full text
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Summary:	Enzymatic transesterification from non-edible vegetable oil (babassu oil) and ethanol is provided. A set of seven experiments featuring a full 22 factorial design with three central points and different combinations of molar ratio and temperature as independent variables was employed. Transesterification reactions were catalyzed by Burkholderia cepacia lipase encapsulated in a hydrophobic matrix obtained by the sol-gel technique using protic ionic liquid (N-methylmonoethanolamine pentanoate) as additive and with conventional heating (40 – 56°C). Ethyl esters highest yield (51.90%) was obtained by experimental design with 1:7 molar ratio (oil:alcohol) and temperature at 40°C during 48h reaction. The process with a 5-fold increase of enzymatic load provided 98.69% ethyl esters yield with 4.29 mm2 s-1 viscosity
ISSN:	1806-2563 1807-8664
DOI:	10.4025/actascitechnol.v36i3.19871