Separation of free fatty acids and acylglycerols

Rice bran (RB), a low-value co-product of rice milling, contains about 20 % oil (rice bran oil, RBO). RBO is characterized by a high free fatty acids (FFA) content. This feature makes RBO unsuitable for processing into edible oil; however, it can be a valuable feedstock for the production of chemicals. In fact, a significant number of high-value products require FFA in their manufacturing. The production of FFA by hydrolysis of natural oils and fats is a very important aspect in the economic exploitation of these naturally produced renewable raw materials. Owing to the mild conditions of biocatalyzed processes, enzymatic hydrolysis of RBO appears an attractive approach to preserve the integrity of the oil components. Furthermore, enzyme specificity allows a better control of by-products formation. We here report the separation by flash chromatography of FFA and acylglycerols in a sample of RBO before and after the enzymatic hydrolysis. Results of the separation scale-up are also presented.