Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil
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 presenc...
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crwiley:10.1002/jsfa.7808 2024-06-02T07:57:48+00:00 Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil Chen, Sa‐Sa Luo, Shui‐Zhong Zheng, Zhi Zhao, Yan‐Yan Pang, Min Jiang, Shao‐Tong National Natural Science Foundation of China 2016 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 97, issue 3, page 868-874 ISSN 0022-5142 1097-0010 journal-article 2016 crwiley https://doi.org/10.1002/jsfa.7808 2024-05-03T10:54:54Z 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 Article in Journal/Newspaper Antarc* Antarctica Wiley Online Library Journal of the Science of Food and Agriculture 97 3 868 874 |
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English |
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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 |
author2 |
National Natural Science Foundation of China |
format |
Article in Journal/Newspaper |
author |
Chen, Sa‐Sa Luo, Shui‐Zhong Zheng, Zhi Zhao, Yan‐Yan Pang, Min Jiang, Shao‐Tong |
spellingShingle |
Chen, Sa‐Sa Luo, Shui‐Zhong Zheng, Zhi Zhao, Yan‐Yan Pang, Min Jiang, Shao‐Tong Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil |
author_facet |
Chen, Sa‐Sa Luo, Shui‐Zhong Zheng, Zhi Zhao, Yan‐Yan Pang, Min Jiang, Shao‐Tong |
author_sort |
Chen, Sa‐Sa |
title |
Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil |
title_short |
Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil |
title_full |
Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil |
title_fullStr |
Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil |
title_full_unstemmed |
Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil |
title_sort |
enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil |
publisher |
Wiley |
publishDate |
2016 |
url |
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 |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
Journal of the Science of Food and Agriculture volume 97, issue 3, page 868-874 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.7808 |
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Journal of the Science of Food and Agriculture |
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97 |
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3 |
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868 |
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874 |
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1800741007420030976 |