In Brazil, especially in the Amazon, the wide availability of vegetable oils underexplored, with unique characteristics, favors the development of interesterified blends with high commercial value. The interesterification is used to restructure triglyceride, inducing exchange of the fatty acid in the glycerol structure. Changes in the composition of triglycerides original change their physical-chemical, biological and nutritional properties, thus increasing the possibilities of application of this lipid.
Due to the specificity of the enzymes, the use of them in these reactions provides greater control over the products obtained, allowing the structure of certain lipids, which could not be obtained using traditional chemical methods. The objective of this work was to produce and characterize as the potential nutritional and biological, interesterified mixture produced with Buriti oil and murumuru fat, using commercial lipase. The result of regiospecific distribution of fatty acids in the glycerol performed by Nuclear Magnetic Resonance (13C-NMR) indicates that the interesterified mixture showed 47% increase in the content of unsaturated fatty acids in the sn-2 position. This change has many implications of the nutritional point of view, since the fatty acids located at the sn-2 position of the glycerol are more bioavailable due to the action of pancreatic lipase. The results of the antimicrobial activity of this interesterified mixture at different concentrations, indicating the inhibition or reduction of growth of the pathogen Bacillus cereus. The nutritional and biological characteristics of the interesterified blend, presented above, indicating the potential application of the oils from Amazon, in biotechnological processes.