title: 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 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-1after 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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China.
authors.forename: Sa-Sa
authors.initials: SS
authors.lastname: Chen
authors.affiliation: College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China.
authors.forename: Shui-Zhong
authors.initials: SZ
authors.lastname: Luo
authors.affiliation: College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China.
authors.forename: Zhi
authors.initials: Z
authors.lastname: Zheng
authors.affiliation: College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China.
authors.forename: Yan-Yan
authors.initials: YY
authors.lastname: Zhao
authors.affiliation: College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China.
authors.forename: Min
authors.initials: M
authors.lastname: Pang
authors.affiliation: College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China.
authors.forename: Shao-Tong
authors.initials: ST
authors.lastname: Jiang
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D028241:Camellia sinensis / Q000737:chemistry*; D002392:Catechin / Q000031:analogs & derivatives / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D002681:China; D004042:Dietary Fats, Unsaturated / Q000032:analysis / Q000378:metabolism; D004800:Enzymes, Immobilized / Q000378:metabolism; D005230:Fatty Acids, Nonesterified / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D005511:Food Handling; D063427:Food Quality; D005656:Fungal Proteins / Q000378:metabolism*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature / Q000009:adverse effects; D057927:Hydrophobic and Hydrophilic Interactions; D008049:Lipase / Q000378:metabolism*; D009829:Oleic Acids / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D010084:Oxidation-Reduction; D010168:Palmitates / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D010938:Plant Oils / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D012995:Solubility
chemical_list: D000975:Antioxidants; D004042:Dietary Fats, Unsaturated; D004800:Enzymes, Immobilized; D005230:Fatty Acids, Nonesterified; D005656:Fungal Proteins; D009829:Oleic Acids; D010168:Palmitates; D010938:Plant Oils; D002392:Catechin; C093667:Novozyme 435; D008049:Lipase; C431349:lipase B, Candida antarctica
keywords: Camellia seed oil; antioxidative activity; enzymatic lipophilization; epicatechin; free fatty acids