title: Experimental and theoretical study of the influence of water on hydrolyzed product formation during the feruloylation of vegetable oil.
abstract: BACKGROUND
  Feruloylated vegetable oil is a valuable green bioproduct that has several cosmeceutical applications associated with its inherent anti-oxidant and ultraviolet-absorption properties. Hydrolyzed vegetable oil by-products can influence product quality and consistency.
  
  
  RESULTS
  The formation of by-products by residual water in the enzymatic synthesis of feruloylated vegetable oil was investigated using chemical theory and experimental studies by monitoring the reaction over a 22-day period. The hydrolysis of vegetable oil is thermodynamically favored over the hydrolysis of the ethyl ferulate starting material. These results suggest that hydrolyzed vegetable oil products will be experimentally observed in greater concentrations compared to hydrolyzed ethyl ferulate products.
  
  
  CONCLUSIONS
  Quantum chemical studies identified several reaction mechanisms that explain the formation of side products by water, suggesting that residual water influences product quality. Efforts to reduce residual water can improve product consistency and reduce purification costs. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.
authors.affiliation: Renewable Product Technology Research Unit, United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, 1815 N. University Street, Peoria, IL 61604, USA.
authors.forename: David L
authors.initials: DL
authors.lastname: Compton
authors.affiliation: Renewable Product Technology Research Unit, United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, 1815 N. University Street, Peoria, IL 61604, USA.
authors.forename: Kervin O
authors.initials: KO
authors.lastname: Evans
authors.affiliation: Mycotoxin Prevention and Applied Microbiology Research Unit, United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, 1815 N. University Street, Peoria, IL 61604, USA.
authors.forename: Michael
authors.initials: M
authors.lastname: Appell
mesh_terms: D002109:Caffeic Acids / Q000737:chemistry; D004951:Esterification; D006868:Hydrolysis; D010938:Plant Oils / Q000737:chemistry*; D013816:Thermodynamics; D014867:Water / Q000737:chemistry*
chemical_list: D002109:Caffeic Acids; D010938:Plant Oils; D014867:Water; C099085:ethyl ferulate
keywords: antioxidant; density functional theory; ferulic acid; lipase; vegetable oil