Abstract
Acyl ascorbates were synthesized through the condensation of various fatty acids with L-ascorbic acid using immobilized lipase in a water-soluble organic solvent, and their antioxidative properties against food conponents were examined by kinetic analysis. The continuous production of acyl ascorbate was carried out using a continuous stirred tank reactor and plug flow reactor, and high productivity was achieved for at least 11 days. The oxidative degradation of linoleic acid and catechin with acyl ascorbate were depended on the type of the system, and the amount and acyl chain length of the added ascorbate. Therefore, the state of food material and the additional amount of antioxidants would be important factors for improvement of food stability by use of such components.
