Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor

Figure 6

Thin-layer chromatography separation of the components of safflower oil (SO) and hydrolyzed safflower oil (HSO) by lipase from Candida rugosa. Acylglycerols standard (AGs-STD) was composed of 25% equal amount of methyl linoleate (CH₃-LA), monolinolein (MLA), dilinolein (DLA), and trilinolein (TLA), whereas a mixture of free fatty acid standards (LA/OA-STD) was composed of 67% linoleic acid (LA) and 33% oleic acid (OA). Free fatty acids, FFAs, and triacylglycerols, TAGs. Retention factor () was defined as the migration distance of a component over that of the solvent.