Figure 1.
Fatty acids profile of the olive oil used after total hydrolysis.
Table 1.
Composition of the olive oil used after total hydrolysis.
Figure 2.
LC–MS/MS chromatogram of olive oil after Pangrol enzyme reaction at pH = 7 overlayed by a total hydrolysis chromatogram of the same sample.
Figure 3.
Total fatty acids conversion rate (sum of overall fatty acids) as a function of pH for both enzyme preparations.
Figure 4.
Conversion rate of single fatty acids as a function of pH for both enzyme preparations (rizoenzymes (A) and pancreatin (B)).
Figure 5.
Total fatty acids conversion rate (sum of overall fatty acids) as a function of taurocholate concentration (mmol/L) for both enzyme preparations.
Figure 6.
Conversion rate of the single fatty acids as a function of the taurocholate concentration (mM) for both enzyme preparations (rizoenzymes (A) and pancreatin (B)).