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Cholesterol-lowering food additives: lipase-catalysed preparation of phytosterol and phytostanol esters



Cholesterol-lowering food additives: lipase-catalysed preparation of phytosterol and phytostanol esters



Food Research International 35(2/3): 177-181



We have shown recently that plant steryl and stanyl esters, used as plasma cholesterol-lowering food supplements, can be efficiently prepared from the sterols and stanols via lipase-catalysed esterification with fatty acids and transesterification with fatty acid methyl esters or triacylglycerols [Weber, N., Weitkamp, P., & Mukherjee, K. D. (2001). Journal of Agricultural and Food Chemistry, 49, 67-71]. In continuation of this work, sterols contained in three different steam distillates obtained from rapeseed oil by conventional deodorization or from rapeseed oil or a mixture of soybean and rapeseed oils by physical refining have been converted to a high degree in situ to the corresponding long-chain acyl esters via esterification and/or transesterification with fatty acids and/or triacylglycerols using lipase from Candida rugosa as biocatalyst in vacuo (20-40 mbar) at 40 degrees C. The steryl esters formed were purified to greater than or equal to 90% by deacidification, flash chromatography on silica gel and solvent fractionation using acetone-water (9:1,v/v).

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Accession: 003678657

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DOI: 10.1016/s0963-9969(01)00180-6


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