What is it about?
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.
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Why is it important?
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.
Perspectives
This paper reported the enzymatic synthesis of epicatechin with free fatty acids deriving from camellia seed oil. In my opinion, the paper represents a good example of valorization of natural organic compounds by a green procedure.
Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil shuizhong luo
Hefei University of Technology
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This page is a summary of: Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil, Journal of the Science of Food and Agriculture, June 2016, Wiley,
DOI: 10.1002/jsfa.7808.
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