Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Chen, Sa‐Sa, Luo, Shui‐Zhong, Zheng, Zhi, Zhao, Yan‐Yan, Pang, Min, Jiang, Shao‐Tong
• Other Authors: National Natural Science Foundation of China
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2016
• Subjects: Antarc*; Antarctica
• Online Access: http://dx.doi.org/10.1002/jsfa.7808; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.7808; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.7808

ABSTRACT BACKGROUND Crude camellia seed oil is rich in free fatty acids, which must be removed to produce an oil of acceptable quality. In the present study, we reduced the free fatty acid content of crude camellia seed oil by lipophilization of epicatechin with these free fatty acids in the presence of Candida antarctica lipase B (Novozym 435), and this may enhance the oxidative stability of the oil at the same time. RESULTS The acid value of crude camellia seed oil reduced from 3.7 to 2.5 mgKOH g −1 after lipophilization. Gas chomatography‐mass spectrometry analysis revealed that epicatechin oleate and epicatechin palmitate were synthesized in the lipophilized oil. The peroxide, p ‐anisidine, and total oxidation values during heating of the lipophilized oil were much lower than that of the crude oil and commercially available camellia seed oil, suggesting that lipophilized epicatechin derivatives could help enhance the oxidative stability of edible oil. CONCLUSION The enzymatic process to lipophilize epicatechin with the free fatty acids in crude camellia seed oil described in the present study could decrease the acid value to meet the quality standards for commercial camellia seed oil and, at the same time, obtain a new edible camellia seed oil product with good oxidative stability. © 2016 Society of Chemical Industry