Sustainable Enzymatic Approach for the Production of Essential Fatty Acid Based on Coffee Oil Hydrolysis.

Autor:	Fernandes, André José, Bredda, Eduardo Henrique, Da Rós, Patrícia Caroline Molgero, Pereira, Ernandes Benedito
Předmět:	BASE oils UNSATURATED fatty acids FREE fatty acids ESSENTIAL fatty acids HYDROLYSIS OLEIC acid LINOLEIC acid
Zdroj:	Catalysis Letters; Feb2022, Vol. 152 Issue 2, p452-459, 8p
Abstrakt:	This study aimed to obtain polyunsaturated fatty acids by hydrolysis of coffee oil catalyzed by Candida rugosa lipase (CRL). The physicochemical properties and fatty acid profile of coffee oil were determined. Oleic (31.09%) and linoleic (51.80%) acids were the major fatty acids in coffee oil. A central composite design was carried out to assess the effect of lipase (0.1–0.5 wt%) and gum Arabic (0–3 wt%) concentrations on free fatty acid formation. Reactions were carried out in 50 mL stirred glass reactors at 37 °C for 2 h using 40 g of medium. CRL was an efficient catalyst of coffee oil hydrolysis, affording hydrolysis yields of 67.1–85.6%.The best predicted concentrations of lipase and gum Arabic were 0.1and 1.5 wt%, respectively. Under these conditions, the hydrolysis yield was 83.1% and the obtained hydrolysate was composed mainly of linoleic and oleic acids. Coffee oil as a source of omega-6 by enzymatic hydrolysis route [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
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