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Changes in the Fatty Acid Composition during Enzymatic Hydrolysis of Vegetable Oil
 Sovová, Helena ; Zarevúcka, Marie
Hydrolysis of oil in a continuous-flow reactor packed with immobilised enzyme was integrated with oil extraction from blackcurrant seeds, using as solvent supercritical carbon dioxide at 40 oC and 15-28 MPa. The hydrolysate was fractionated into free fatty acids, combined fraction of di- and monoacylglycerols, and the unreacted oil (tricylglycerols). As a result of non-homogeneous distribution of some fatty acids at sn-positions in triacylglycerols and the action of 1,3-specific lipase Lipozyme, free fatty acids were enriched in palmitic, stearic, and alpha-linolenic acids, while gamma-linolenic and stearidonic acids were more concentrated in di- and monoacylglycerols.
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