Lactonization Castor Oil (Ricinus Communis) using Lipase B from Candida Antarctica Recombined Aspergillus oryzae as Bioflavor

Abstract

Lactone is a widely flavor that is used in food production. Lactonization using microbial or enzyme has natural labelled products, has a higher economic value than artificial products and is safe for the environment. Lactonization of castor oil (Ricinus communis) using lipase B from Candida antarctica recombined Aspergillus oryzae (T = room, 40oC) for 24, 48 and 72 h were investigated. The lactonization reaction was carried out using a magnetic hotplate stirrer with the reaction system consisting of castor oil, n-hexane solvent, Na2CO3 solution, and lipase biocatalyst. Lactonization castor oil products were analysed using GC-MS. At T = room, the major products were ester: methyl ricinoleate, 53.64% (t = 24 h) and other products were fatty acids and lactone. Lactone: γ-dodecalactone, 1.75% (t = 48 h) was a minor product. Whereas at T = 40oC, only produced ester, the major product was methyl ricinoleate, 81.33% (t = 72 h).