Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil.
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.
['Chen|Sa-Sa|SS|', 'Luo|Shui-Zhong|SZ|', 'Zheng|Zhi|Z|', 'Zhao|Yan-Yan|YY|', 'Pang|Min|M|', 'Jiang|Shao-Tong|ST|']
D000975:Antioxidants D028241:Camellia sinensis D002392:Catechin D002681:China D004042:Dietary Fats, Unsaturated D004800:Enzymes, Immobilized D005230:Fatty Acids, Nonesterified D005511:Food Handling D063427:Food Quality D005656:Fungal Proteins D008401:Gas Chromatography-Mass Spectrometry D006358:Hot Temperature D057927:Hydrophobic and Hydrophilic Interactions D008049:Lipase D009829:Oleic Acids D010084:Oxidation-Reduction D010168:Palmitates D010938:Plant Oils D012639:Seeds D012995:Solubility
enzymatic lipophilization epicatechin free fatty acids Camellia seed oil antioxidative activity