Abstract
Abstract An improved method of deacidification of high-acid rice bran oil (HRBO) by an enzymatic amidation reaction between free fatty acids (FFA) and ethanolamine is described in this study. The reaction conditions were optimized to minimize the FFA content of HRBO. Under optimal reaction conditions (2% of Lipozyme 435, about 1:1 mass ratio of oil to solvent and at 76 °C), acid value of HRBO was reduced from 21.5 to 1.6 mg/g after 4 h reaction. The final oil product was rich in fatty acid ethanolamides (11.9 wt %) which are desirable bioactive lipids. Compared to esterification deacidification using glycerol or monoacylglycerols (MAG) as acyl acceptor, enzymatic deacidification by amidation can be completed in a much shorter time because amidation reaction is much more favorable than the esterification. This is the first time that ethanolamine is used as acyl acceptor to enzymatically deacidify a high-FFA oil. Such an enzymatic route is highly effective and environmentally desirable.
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