Frying oil is a heat and mass transfer medium, which affects the quality of food. The reaction mechanisms in deep-frying oils are mainly thermal oxidation, hydrolysis, and polymerization, which result in lipid deterioration. Addition of synthetic or natural antioxidants can effectively slow down lipid deterioration during deep-frying. Total polar components, polymerized triglycerides, p-anisidine value, acid value and iodine value are reliable indicators for assessing oil degradation during frying. Color darkening of deep-frying oils is one of apparent changes during deep-frying and is closely associated with the levels of decomposition compounds in the frying oils. However, the evidence of the relationship between color and deep-frying oil quality indicators are scanty. The main objective of this thesis is to develop a model for rapid assessment of oil quality during 30-hour deep-frying processes using oil color and quality as indicators. Significant color changes (p < 0.05) were observed in soybean oil as compared to canola and sunflower oil during 30-hour deep-frying trials. Canolol-enriched frying oils showed the highest color values before deep-frying, but the final results showed the least color changes (p < 0.05) during the 30-hour deep-frying trials. The highest percentage of total polar components (15.55 %), polymeric triglycerides (9.3 %), and p-Anisidine value (62.34) were found in TBHQ-enriched deep-frying oil samples in soybean oil. The highest acid value (3.06 mg KOH/100g) was found in canolol-enriched frying oil samples in canola oil. Rosemary and canolol-enriched deep-frying oil samples showed significant effect (p < 0.05) on color changes while reducing formation of total polar components, polymeric triglycerides, and aldehydes during the 30-hour deep-frying study. Significant correlations (p < 0.05) were found between color and oil quality indicators in all of the deep-frying oil samples; significant regression (p < 0.05) models are expressing the level of oil deterioration from color (light-dark, red-green, yellow-blue) in deep-frying oils. Overall, this study established several models using color as an indicator aiming to rapidly assess deep-frying oil quality. / October 2016

Peanuts are grown around the world and in United States where most peanuts are consumed after roasting. Peanuts are roasted to a specified color on L*a*b* scale as it is correlated with quality and acceptability. Two batches of Virginia type peanuts were acquired, one normal and other a high oleic variety. A surface response model using the Box-Behnken design was developed for Behmor 2000AB and GeneCafe coffee roasters, for normal and high oleic peanuts respectively with sample size, roast time and power/temperature as dependent variables and L* as a response variable. The model for Behmor was not significant (p>0.05 and R2 =0.87) but with effect contribution of roast time while the GeneCafe model was significant (p<0.05 and R2=0.98) with multiple first and second order effect contributions from temperature and roast time. Each model was validated and Behmor was found to be more consistent and predictable compared to GeneCafe. Both varieties of peanuts were roasted on each roaster and tested for volatile analysis using SPME GC/MS with high variation observed within samples which may be caused by uneven roasting. The volatile results showed similar trends for seventeen compounds between normal and high oleic samples. The Behmor roaster was more effective at predictable roasting for 50 to 100 g sample and more validation is needed on GeneCafe to improve its model. The results can help with quality testing of new varieties of Virginia type peanuts quickly without relying on large sample size typically used in other lab scale studies. / Master of Science in Life Sciences / Peanuts are grown around the world and in United States where most of it is consumed as a confection. They are roasted to a specified color on scale as it is correlated with quality and optimization. We wanted to develop a method of small-scale peanut roasting that allows peanut breeders to roast and evaluate quality of small samples of peanuts. We used an optimization method to test two different coffee roasters for peanut roasting (Behmor and GeneCafe roasters), with normal and high oleic peanuts. Behmor was more sensitive to changes in roast time while GeneCafe was more sensitive to temperature, roast time and combined effects. The models were validated on each machine and Behmor was found to be more consistent and predictable compared to GeneCafe. Peanuts were roasted on each roaster and tested for aroma compounds. The aroma compounds were similar between normal and high oleic samples. The Behmor roaster was more effective at predictable roasting of peanuts with sample size ranging from 50 to 100 g. Our results allow us to predictably roast very small lots of peanuts to support determination of flavor quality for peanut breeding research.

No description available.

<p>U okviru ove doktorske disertacije ispitani su i utvrđeni optimalni uslovi za proces lju&scaron;tenja semena suncokreta visokooleinskog tipa, kao sirovine za proizvodnju ulja. Sprovedena istraživanja su dala podatke o optimalnim vrednostima sadržaja vlage u semenu i pritiska vazduha u lju&scaron;tilici na osnovu kojih je utvrđen model za lju&scaron;tenje semena. Sprovedenim istraživanjima obuhvaćeno je i ispitivanje uticaja promenljivih tehnolo&scaron;kih parametara, sadržaja ljuske u opsegu od 0 do 20% i sadržaja nečistoća u opsegu od 0 do 10% na sastav i kvalitet hladno presovanih ulja i pogače, prinos ulja, oksidativnu stabilnost, senzorski kvalitet i boju hladno presovanih ulja semena suncokreta visokooleinskog tipa.<br />Dobijeni rezultati su obrađeni primenom savremenih klasifikacionih (klaster analiza i analiza glavnih kompomenata) i regresionih hemometrijskih metoda i postavljeni hemometrijski modeli čija bi primena doprinela proizvodnji hladno presovanog ulja vrhunskog kvaliteta i visoke oksidativne stabilnosti. Utvrđeno je da su definisani modeli statistički validni i da se mogu primeniti za optimizaciju tehnolo&scaron;kih parametara u proizvodnji hladno presovanog ulja semena suncokreta visokooleinskog tipa. Validnost postavljenih modela, odnosno kvalitet dobijenih korelacija su procenjeni na osnovu parametara unakrsne validacije.<br />Maksimalna efektivnost lju&scaron;tenja semena suncokreta visokooleinskog tipa može se postići pri optimalnim uslovima tj. sadržaju vlage u semenu 6,0% i pritisku vazduha u lju&scaron;tilici 800 kPa. Hladno presovano ulje semena suncokreta visokooleinskog tipa se, u pogledu sastava i kvaliteta ulja i pogače, prinosa ulja, oksidativne stabilnosti, senzorskog kvaliteta i boje ulja, može proizvoditi od semena koje sadrži 10-20% ljuske i 0-5% nečistoća.</p> / <p>In this dissertation the optimal conditions for the dehulling process of high-oleic sunflower seeds, as raw material for oil production, were tested and determined. The conducted studies provided data for the optimal values of moisture content in the seed and the air pressure in the seed dehulling machine, what presented the base for determination of the dehulling model. Also, conducted studies examine the effect of variable technological parameters, such as content of hull (ranging from 0 to 20%) and the impurities content (ranging from 0 to 10%) on the composition and quality of oil and cake, oil yield, oxidative stability, sensory quality and colour of cold pressed high-oleic sunflower oil.<br />The obtained results were analyzed by modern classification (cluster analysis and principal component analysis) and regression chemometrics methods, and chemometric models whose implementation could contribute to the production of cold pressed oil of high quality and high oxidative stability were set. It was found that the defined mathematical models are statistically valid and that they could be used to optimize the technological parameters of production of cold pressed high-oleic sunflower oil. The validity of the set models, that is the quality of obtained correlations, were estimated based on the parameters of cross-validation.<br />The maximum effectiveness of high-oleic sunflower seeds dehulling can be achieved under optimal conditions, i.e. when the moisture content in seed is 6,0% and when the air pressure in seed dehulling machine is 800 kPa. Regarding composition and quality of the oil and cake, oil yield, oxidative stability, sensory quality and color, cold pressed high-oleic sunflower oil could be produced from seed containing 10-20% hull and 0-5% impurities.</p>

Diante do aumento da incidência de doenças cardiovasculares no mundo, oferecer alimentos mais saudáveis ao mercado consumidor tem se tornado uma grande tendência na indústria de alimentos. Ao chocolate amargo 57%, alimento saudável e indulgente, objetivou-se adicionar microcápsulas de óleo de amendoim alto oleico, cujo valor nutricional está associado à presença do ácido oleico, um ácido graxo monoinsaturado considerado fundamental por suas propriedades benéficas na redução da oxidação do LDL-colesterol. O trabalho foi dividido em duas etapas: produção e caracterização de microcápsulas de óleo de amendoim alto oleico; formulação, produção e caracterização de chocolate amargo adicionado de óleo de amendoim alto oleico microencapsulado (5%, 7,5% e 10%) avaliando-se sua estabilidade ao longo de 112 dias de vida de prateleira, com vistas a um produto com qualidade nutricional e tecnológica. A emulsão preparada para a produção das microcápsulas em spray dryer de escala laboratorial apresentou estabilidade cinética a 18°C, pH de 4,82 ± 0,07, teor de sólidos solúveis totais de 14,7 ± 0,1 °Brix, 0,983 ± 0,010 de atividade de água, comportamento pseudoplástico ajustado ao modelo de Binghan e elevada tixotropia, mostrando-se adequada ao processo pretendido. O processo de microencapsulação apresentou 65% de rendimento em escala laboratorial. Tal qual obtido por outros autores, as microcápsulas de óleo de amendoim alto oleico apresentaram: 3,32% ± 0,03% de umidade, 0,244 ± 0,012 de atividade de água, 0,50 ± 0,02 g·mL-1 de densidade acomodada, e morfologia de superfície amorfa e típica das microcápsulas produzidas por atomização com goma arábica como agente encapsulante, o que indica a formação de um filme contínuo que garante menor permeabilidade a gases e maior proteção e retenção do recheio, indicando processo altamente bem sucedido. O chocolate amargo adicionado de 5% de microcápsulas foi considerado o mais adequado dentre as formulações avaliadas, pois apresentou menor teor de umidade (1,37% ± 0,2%) e maior teor de lipídios (33,95% ± 1,48%) e ácido graxo oleico (33,861% ± 0,014%), nesta fração lipídica, do que as amostras dos demais tratamentos, além de apresentar propriedades reológicas e calorimétricas compatíves à formulação controle, com comportamento pseudoplástico melhor ajustado ao modelo de Casson (R²>0,98) e estabilidade durante a vida de prateleira. As relevantes informações tecnológicas obtidas comprovaram a viabilidade tecnológica para a produção e comercialização de um produto alimentício de importância nutricional. / The increasing of cardiovascular diseases in the world is promoting the interest for science development in healthier foods to the consumer market, which has become a major trend in the food industry. The aim of this study was to add microcapsules of high oleic peanut oil in dark chocolate 57%, a healthy and indulgent food. The nutritional value of the high oleic peanut oil is associated with the presence of oleic acid, a monounsaturated fatty acid considered fundamental for its beneficial properties in reducing oxidation of LDL-cholesterol. The work was divided into two stages: production and characterization of microcapsules of high oleic peanut oil; formulation, production and characterization of dark chocolate with microcapsules of high oleic peanut oil added (5%, 7.5% and 10%) evaluating its stability during 112 days of shelf life, with a view to a product with nutritional and technological quality. The emulsion prepared to produce microcapsules in laboratory scale spray dryer showed kinetic stability at 18°C, pH of 4.82 ± 0.07, total soluble solids content of 14.7 ± 0.1 °Brix, 0.983 ± 0.010 of water activity, pseudoplastic behavior adjusted to the model of Binghan and high thixotropy, being suitable for the intended process. The microencapsulation process showed 65% yield in laboratory scale. As obtained by other authors, the high oleic peanut oil microcapsules were: 3.32% ± 0.03% moisture, 0.244 ± 0.012 water activity, 0.50 ± 0.02 g·mL-1 bulk density, and morphology of the amorphous and typical surface of the microcapsules produced by spray drying with gum arabic as the encapsulating agent, which indicates the formation of a continuous film that provides less permeability to gases and improved protection and retention of the filling, indicating highly successful process. The dark chocolate with 5% of microcapsules added was considered the most suitable among the evaluated formulations, since it presented lower moisture content (1.37% ± 0.2%) and higher lipid content (33.95% ± 1.48%) and oleic acid (33.861% ± 0.014%), in this lipid fraction, than the other treatments, besides having rheological and calorimetric properties compatible to the control formulation, with pseudoplastic behavior better adjusted to the Casson model (R²> 0.98) and stability over the shelf life. The relevant technological information obtained proved the technological feasibility for the production and commercialization of a food product of nutritional importance.

Diante do aumento da incidência de doenças cardiovasculares no mundo, oferecer alimentos mais saudáveis ao mercado consumidor tem se tornado uma grande tendência na indústria de alimentos. Ao chocolate amargo 57%, alimento saudável e indulgente, objetivou-se adicionar microcápsulas de óleo de amendoim alto oleico, cujo valor nutricional está associado à presença do ácido oleico, um ácido graxo monoinsaturado considerado fundamental por suas propriedades benéficas na redução da oxidação do LDL-colesterol. O trabalho foi dividido em duas etapas: produção e caracterização de microcápsulas de óleo de amendoim alto oleico; formulação, produção e caracterização de chocolate amargo adicionado de óleo de amendoim alto oleico microencapsulado (5%, 7,5% e 10%) avaliando-se sua estabilidade ao longo de 112 dias de vida de prateleira, com vistas a um produto com qualidade nutricional e tecnológica. A emulsão preparada para a produção das microcápsulas em spray dryer de escala laboratorial apresentou estabilidade cinética a 18°C, pH de 4,82 ± 0,07, teor de sólidos solúveis totais de 14,7 ± 0,1 °Brix, 0,983 ± 0,010 de atividade de água, comportamento pseudoplástico ajustado ao modelo de Binghan e elevada tixotropia, mostrando-se adequada ao processo pretendido. O processo de microencapsulação apresentou 65% de rendimento em escala laboratorial. Tal qual obtido por outros autores, as microcápsulas de óleo de amendoim alto oleico apresentaram: 3,32% ± 0,03% de umidade, 0,244 ± 0,012 de atividade de água, 0,50 ± 0,02 g·mL-1 de densidade acomodada, e morfologia de superfície amorfa e típica das microcápsulas produzidas por atomização com goma arábica como agente encapsulante, o que indica a formação de um filme contínuo que garante menor permeabilidade a gases e maior proteção e retenção do recheio, indicando processo altamente bem sucedido. O chocolate amargo adicionado de 5% de microcápsulas foi considerado o mais adequado dentre as formulações avaliadas, pois apresentou menor teor de umidade (1,37% ± 0,2%) e maior teor de lipídios (33,95% ± 1,48%) e ácido graxo oleico (33,861% ± 0,014%), nesta fração lipídica, do que as amostras dos demais tratamentos, além de apresentar propriedades reológicas e calorimétricas compatíves à formulação controle, com comportamento pseudoplástico melhor ajustado ao modelo de Casson (R²>0,98) e estabilidade durante a vida de prateleira. As relevantes informações tecnológicas obtidas comprovaram a viabilidade tecnológica para a produção e comercialização de um produto alimentício de importância nutricional. / The increasing of cardiovascular diseases in the world is promoting the interest for science development in healthier foods to the consumer market, which has become a major trend in the food industry. The aim of this study was to add microcapsules of high oleic peanut oil in dark chocolate 57%, a healthy and indulgent food. The nutritional value of the high oleic peanut oil is associated with the presence of oleic acid, a monounsaturated fatty acid considered fundamental for its beneficial properties in reducing oxidation of LDL-cholesterol. The work was divided into two stages: production and characterization of microcapsules of high oleic peanut oil; formulation, production and characterization of dark chocolate with microcapsules of high oleic peanut oil added (5%, 7.5% and 10%) evaluating its stability during 112 days of shelf life, with a view to a product with nutritional and technological quality. The emulsion prepared to produce microcapsules in laboratory scale spray dryer showed kinetic stability at 18°C, pH of 4.82 ± 0.07, total soluble solids content of 14.7 ± 0.1 °Brix, 0.983 ± 0.010 of water activity, pseudoplastic behavior adjusted to the model of Binghan and high thixotropy, being suitable for the intended process. The microencapsulation process showed 65% yield in laboratory scale. As obtained by other authors, the high oleic peanut oil microcapsules were: 3.32% ± 0.03% moisture, 0.244 ± 0.012 water activity, 0.50 ± 0.02 g·mL-1 bulk density, and morphology of the amorphous and typical surface of the microcapsules produced by spray drying with gum arabic as the encapsulating agent, which indicates the formation of a continuous film that provides less permeability to gases and improved protection and retention of the filling, indicating highly successful process. The dark chocolate with 5% of microcapsules added was considered the most suitable among the evaluated formulations, since it presented lower moisture content (1.37% ± 0.2%) and higher lipid content (33.95% ± 1.48%) and oleic acid (33.861% ± 0.014%), in this lipid fraction, than the other treatments, besides having rheological and calorimetric properties compatible to the control formulation, with pseudoplastic behavior better adjusted to the Casson model (R²> 0.98) and stability over the shelf life. The relevant technological information obtained proved the technological feasibility for the production and commercialization of a food product of nutritional importance.

<div>Conventional soybean oil and high-oleic soybean oil offer opportunities as bio-solvents for sweetening sour natural gas, adding value to the soybean oil industry and the natural gas industry. The rise of fracking in the United States and changing economics in the energy industry have increased use of natural gas, which is often rendered sour by high concentrations of hydrogen sulfide (H2S), a toxic and corrosive impurity. The present work evaluates the viability of both conventional and high-oleic soybean oil to act as bio-solvents for removing gaseous H2S. Predictive in silico methods, experimental validation, and economic feasibility analysis are included to draw conclusions regarding the overall capability and feasibility of using soybean oils as bio-solvents for gas sweetening.</div><div><br></div><div>In silico predictive methods for sweetening were implemented to assess the relationship between fatty acid composition in the soybean oils and the ability to effectively partition H2S from methane or nitrogen gases. The Conductor-like Screening Model for Real Solvents (COSMO-RS) was used to predict the partition coefficient (K) of H2S in a bi-phasic liquid-vapor system made up of fatty acids in the liquid phase and methane or nitrogen gas in the vapor phase. The fatty acid mass fractions represented those found in soybean or high-oleic soybean oil. Methane represented gas and nitrogen was considered in order to compare to experimental conditions. This proof of concept work predicted K values for H2S below 0.0005 at temperatures from 10 to 100 °C at atmospheric pressure; K values near zero indicate near-complete removal of H2S from the gas phase.</div><div><br></div><div>Experimental validation included equilibrium extraction experiments as well as data collection for isotherm model development. Experimental equilibrium studies were carried out at residence times ranging from 0 – 60 minutes with mixing at ambient conditions. Experiments resulted in K values below 0.1 for H2S in soybean oil and high-oleic soybean oil at 25 °C with residence times less than 15 minutes and a 2:1 gas to oil ratio. More than 90% of the H2S was removed from the gas phase within 15 minutes. Isotherm models demonstrated the saturation limits of the soybean oils and compared them to saturation limits in water and heptane. </div><div><br></div><div>Economic feasibility experiments used graphical and algebraic methods to determine the number of equilibrium stages needed to remove 99.9% of H2S from feed gas with H2S concentrations ranging from 40 – 400 ppm. A gas flow rate equivalent to industrial levels was used to design an extraction column. Capital costs and operating costs were estimated, along with the revenues to be gained from selling methane and selling recovered elemental sulfur as a secondary product. Solvent regeneration would need to exceed 98% in order to keep the cost of treating a unit of natural gas equal to or less than existing industrial methods. Suggestions for cutting costs and improving process viability are made.</div><div><br></div>

Sunflower (Helianthus annuus L.) high oleic acid content lines differ from conventional sunflower by an increase in oleic acid (C18:1) content of more than 60%. The current sunflower cultivars under production in South Africa are standard sunflower with high levels of linoleic acid (C18:2). The aim of this study was to improve the quality of oil produced by local sunflower germplasm with respect to oleic acid through employing a marker-assisted breeding technique to facilitate and speed up the recovery of the high oleic acid allele into the background of the recurrent parent genome. Eleven sunflower breeding genotypes with high and low oleic acid traits were obtained from the Agricultural Research Council-Grain Crops Institute (ARC-GCI) in Potchefstroom. The breeding genotypes were phenotypically characterised based on their oleic and linoleic acid levels using gas chromatography. Results demonstrated that the average mean of oleic and linoleic acid contents in high oleic acid genotypes were 72% and 17% respectively, while the average mean of oleic acid and linoleic acid contents in wild type lines were 33.5 % and 54 % respectively. These results indicated a perfect negative correlation between the amount of oleic and linoleic acids possessed in high and low oleic acid genotypes (R2 = -99.16%). Sequence characterised amplified region (SCAR) markers were tested to ascertain if any of the ten available dominant FAD2-1 markers was segregating with the high oleic acid allele. Four dominant SCAR markers (FAD2-1F4/R1; FAD2-1F4/R2; FAD2-1F13/R1; FAD2-1F14/R2) were strongly associated with the high oleic acid trait (P< 0.001). With regard to the inheritance of the high oleic acid trait, 143 plants of the F2 segregating population derived from a cross between the high oleic acid parent (AP901-95-3-4-1) and low oleic acid parent (H55-9-2-1-1) were genotyped with the four SCAR markers to determine the genetic state concerning the high oleic acid gene (Ol). Results from a Chi square analysis of the observed frequencies of each dominant FAD2-1 marker locus in 143 F2 individuals indicated that the deviation from the expected ratio of 3:1 (high to low oleic acid) was not statistically significant (P< 0.95) from the observed segregation ratio. These results were consistent with the previous finding that an incomplete dominant gene governs sunflower high oleic acid. A multiplex assay of 78 Simple sequence repeat (SSR) markers was optimised and evaluated on 143 plants of the F2 population to determine suitable SSR markers that can be used in a marker-assisted background selection. Only 14 markers were suitable for marker-assisted background selection based on their high polymorphic information content, allele frequency and maximum allele numbers. In conclusion, this study demonstrated the potential of using SSR and SCAR marker systems as a breeding tool to characterise and speed up the selection process in marker-assisted backcross breeding. / Thesis (MSc (Botany))--North-West University, Potchefstroom Campus, 2013.

Sunflower (Helianthus annuus L.) high oleic acid content lines differ from conventional sunflower by an increase in oleic acid (C18:1) content of more than 60%. The current sunflower cultivars under production in South Africa are standard sunflower with high levels of linoleic acid (C18:2). The aim of this study was to improve the quality of oil produced by local sunflower germplasm with respect to oleic acid through employing a marker-assisted breeding technique to facilitate and speed up the recovery of the high oleic acid allele into the background of the recurrent parent genome. Eleven sunflower breeding genotypes with high and low oleic acid traits were obtained from the Agricultural Research Council-Grain Crops Institute (ARC-GCI) in Potchefstroom. The breeding genotypes were phenotypically characterised based on their oleic and linoleic acid levels using gas chromatography. Results demonstrated that the average mean of oleic and linoleic acid contents in high oleic acid genotypes were 72% and 17% respectively, while the average mean of oleic acid and linoleic acid contents in wild type lines were 33.5 % and 54 % respectively. These results indicated a perfect negative correlation between the amount of oleic and linoleic acids possessed in high and low oleic acid genotypes (R2 = -99.16%). Sequence characterised amplified region (SCAR) markers were tested to ascertain if any of the ten available dominant FAD2-1 markers was segregating with the high oleic acid allele. Four dominant SCAR markers (FAD2-1F4/R1; FAD2-1F4/R2; FAD2-1F13/R1; FAD2-1F14/R2) were strongly associated with the high oleic acid trait (P< 0.001). With regard to the inheritance of the high oleic acid trait, 143 plants of the F2 segregating population derived from a cross between the high oleic acid parent (AP901-95-3-4-1) and low oleic acid parent (H55-9-2-1-1) were genotyped with the four SCAR markers to determine the genetic state concerning the high oleic acid gene (Ol). Results from a Chi square analysis of the observed frequencies of each dominant FAD2-1 marker locus in 143 F2 individuals indicated that the deviation from the expected ratio of 3:1 (high to low oleic acid) was not statistically significant (P< 0.95) from the observed segregation ratio. These results were consistent with the previous finding that an incomplete dominant gene governs sunflower high oleic acid. A multiplex assay of 78 Simple sequence repeat (SSR) markers was optimised and evaluated on 143 plants of the F2 population to determine suitable SSR markers that can be used in a marker-assisted background selection. Only 14 markers were suitable for marker-assisted background selection based on their high polymorphic information content, allele frequency and maximum allele numbers. In conclusion, this study demonstrated the potential of using SSR and SCAR marker systems as a breeding tool to characterise and speed up the selection process in marker-assisted backcross breeding. / Thesis (MSc (Botany))--North-West University, Potchefstroom Campus, 2013.

<p>The potential use of enzymes in industrial synthesis of epoxidized soybean oil has been limited through the high cost of the enzyme catalyst, in this work we evaluate the effectiveness of chemo enzymatic epoxidation of high oleic soybean oil (HOSBO) using lipase B from <i>Candida antarctica </i>(CALB) on immobilization support Immobead 150 and H₂O₂in a solvent-free system. Additionally, we evaluated the production decay rates for hydrolytic activity and epoxide product formation over consecutive batches to determine half-life of the enzyme catalyst. </p> <p> Batch epoxidation of HOSBO using CALB on 4wt% loading shows yields higher than 90% after 12 hrs. of reaction, and with a correlation to the consumption of double bonds suggesting that the reaction is selective and limiting side product reactions. Non-selective hydrolysis of oil was not found beyond the initial hydrolysis degree of raw HOSBO. Evaluations of decay given by epoxide product formation and released free fatty acids shows a half-life of the enzyme catalyst on these activities is of 22 ad 25 hrs. respectively. Finally, we evaluated the physical parameters influencing this decay, and found that H₂O₂ presence is the most important parameter of enzyme inactivation with no significant effect from its slowed addition. We propose a new reactor configuration for the analysis of the specific steps on epoxide formation through peracid intermediates. </p>