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Technological Aspects of Chemoenzymatic Epoxidation of Fatty Acids, Fatty Acid Esters and Vegetable Oils: A Review

Institute of Organic Chemical Technology, Faculty of Chemical Engineering, West Pomeranian University of Technology Szczecin, 10 Pulaski St., 70-322 Szczecin, Poland
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Academic Editor: Lajos Novak
Molecules 2015, 20(12), 21481-21493; https://doi.org/10.3390/molecules201219778
Received: 9 October 2015 / Revised: 10 November 2015 / Accepted: 17 November 2015 / Published: 2 December 2015
(This article belongs to the Section Organic Chemistry)
The general subject of the review is analysis of the effect of technological parameters on the chemoenzymatic epoxidation processes of vegetable oils, fatty acids and alkyl esters of fatty acids. The technological parameters considered include temperature, concentration, amount of hydrogen peroxide relative to the number of unsaturated bonds, the amounts of enzyme catalysts, presence of solvent and amount of free fatty acids. Also chemical reactions accompanying the technological processes are discussed together with different technological options and significance of the products obtained. View Full-Text
Keywords: fatty acids; alkyl fatty acid esters; free fatty acids; epoxidation fatty acids; alkyl fatty acid esters; free fatty acids; epoxidation
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Milchert, E.; Malarczyk, K.; Kłos, M. Technological Aspects of Chemoenzymatic Epoxidation of Fatty Acids, Fatty Acid Esters and Vegetable Oils: A Review. Molecules 2015, 20, 21481-21493.

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