1
|
Jasińska K, Fabiszewska A, Białecka-Florjańczyk E, Zieniuk B. Mini-Review on the Enzymatic Lipophilization of Phenolics Present in Plant Extracts with the Special Emphasis on Anthocyanins. Antioxidants (Basel) 2022; 11:antiox11081528. [PMID: 36009246 PMCID: PMC9405086 DOI: 10.3390/antiox11081528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/02/2022] [Accepted: 08/04/2022] [Indexed: 01/20/2023] Open
Abstract
Different plant extracts have the potential to be important sources of phenolic compounds. Their antibacterial, antifungal and antioxidant properties are of interest to researchers due to various possibilities for use in the pharmacy, cosmetic and food industries. Unfortunately, the direct application of phenolics in food is limited because of their hydrophilic nature and low solubility. The review is devoted to the recent advances in the methods of lipophilization of phenolic extracts along with the use of enzymes. The concept of extract modification instead of single compound modification is based on the expected synergistic effect of many phenolic compounds. The main focus is on the phenolic compounds found in fruits, flowers and leaves of different common and underutilized as well as medicinal, folk-medicinal or endemic plants. The compiled papers point to the great interest in the modification of anthocyanins, highly active but often unstable phenolics. Some examples of other flavonoids are also outlined. The possible applications of the lipophilized plant extracts are presented for improving the stability of edible oils, decreasing the content of acrylamide, exhibiting higher color stability in thermal processing and increasing the nutritional value.
Collapse
Affiliation(s)
- Karina Jasińska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
- Correspondence: (K.J.); (B.Z.)
| | - Agata Fabiszewska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Ewa Białecka-Florjańczyk
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Bartłomiej Zieniuk
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
- Correspondence: (K.J.); (B.Z.)
| |
Collapse
|
2
|
Li C, Dai T, Chen J, Chen M, Liang R, Liu C, Du L, McClements DJ. Modification of flavonoids: methods and influences on biological activities. Crit Rev Food Sci Nutr 2022; 63:10637-10658. [PMID: 35687361 DOI: 10.1080/10408398.2022.2083572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Flavonoids are important active ingredients in plant-based food, which have many beneficial effects on health. But the low solubility, poor oral bioavailability, and inferior stability of many flavonoids may limit their applications in the food, cosmetics, and pharmaceutical industries. Structural modification can overcome these shortcomings to improve and extend the application of flavonoids. The study of how to modify flavonoids and the influence of various modifications on biological activity have drawn great interest in the current literature. In this review, the working principles and operating conditions of modification methods were summarized along with their potential and limitations in terms of operational safety, cost, and productivity. The influence of various modifications on biological activities and the structure-activity relationships of flavonoids derivatives were discussed and highlighted, which may give guidance for the synthesis of highly effective active agents. In addition, the safety of flavonoids derivatives is reviewed, and future research directions of flavonoid modification research are discussed.
Collapse
Affiliation(s)
- Changhong Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Guangxi Academy of Agricultural Sciences, Agro-food Science and Technology Research Institute, Nanning, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqing Du
- China Academy of Tropical Agricultural Sciences, South Subtropical Crop Research Institute, Zhanjiang China
| | | |
Collapse
|
3
|
Xiao D, Jin X, Song Y, Zhang Y, Li X, Wang F. Enzymatic Acylation of Proanthocyanidin Dimers from Acacia Mearnsii Bark: Effect on Lipophilic and Antioxidant Properties. JOURNAL OF BIORESOURCES AND BIOPRODUCTS 2021. [DOI: 10.1016/j.jobab.2021.03.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
|
4
|
Yang X, Sun H, Tu L, Jin Y, Wang M, Liu S, Zhang Z, He S. Investigation of acute, subacute and subchronic toxicities of anthocyanin derived acylation reaction products and evaluation of their antioxidant activities in vitro. Food Funct 2020; 11:10954-10967. [PMID: 33283810 DOI: 10.1039/d0fo01478h] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Previously, anthocyanins were successfully acylated with lauric acid using Novozym 435 lipase, and the corresponding products were confirmed to have higher stability. As novel synthetic compounds, their toxicological safety has not been evaluated. Therefore, acute, subacute and subchronic toxicities of anthocyanin-lauric acid derivatives (ALDs) were investigated while their antioxidant activities were also evaluated in vitro. The acute toxicity results showed that the 50% lethal dose (LD50) of ALDs in mice was >10 g kg-1. Subsequently, the subacute toxicity test was conducted by oral administration of ALDs at doses of 0.63, 1.25 and 2.50 g kg-1 for 28 days. No adverse effect of ALDs on body weight, food/water intake, organ coefficient and histology was observed. Though there were some fluctuations in AST and ALT, the tested biochemical parameters were maintained within the normal ranges. The subchronic toxicity test results demonstrated that less than 0.60 g of ALDs per kg BW intake did not affect mortality, body weight, food/water intake, gross pathology, histology, hematology and serum biochemistry. Furthermore, cyanidin-3-(6''-dodecanoyl)-glucoside, the main component of ALDs, had a beneficial reducing power and a strong DPPH˙, ABTS+˙, and O2-˙ scavenging activity. This study provides an imperative reference to the safety of ALDs, suggesting their application as novel colorants or antioxidants in food and therapeutics.
Collapse
Affiliation(s)
- Xi Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | | | | | | | | | | | | | | |
Collapse
|
5
|
Yang X, Sun H, Tu L, Jin Y, Zhang Z, Wang M, Liu S, Wang Y, He S. Kinetics of Enzymatic Synthesis of Cyanidin-3-Glucoside Lauryl Ester and Its Physicochemical Property and Proliferative Effect on Intestinal Probiotics. BIOLOGY 2020; 9:biology9080205. [PMID: 32759690 PMCID: PMC7465376 DOI: 10.3390/biology9080205] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/01/2020] [Accepted: 08/02/2020] [Indexed: 12/18/2022]
Abstract
The interest in anthocyanins used in food, cosmetic, and pharmaceutical industries has increased the research in order to improve their stability while maintaining bioactivity. In this work, cyanidin-3-glucoside lauryl ester (Cy3glc-C12) was enzymatically synthesized, using Novozym 435 as a catalyst, as well as to obtain a kinetic model for the bioprocess. Its liposolubility, UV–VIS absorbance property, thermostability, and potential proliferative effect on intestinal probiotics were also studied. The maximum conversion yield (68.7 ± 2.1%) was obtained with a molar ratio (substrate:donor) of 1:56, 435 16.5 g/L Novozym, temperature of 56 °C, and a time of 28 h via the acylation occurred at 6′′-OH position of the glucoside. The kinetics of the reaction is consistent with a ping-pong bi-bi mechanism and the parameters of the respective kinetic equations are reported. Compared with native Cy3glc, the liposolubility, pH resistivity and thermostability of Cy3glc-C12 were significantly improved. The growth kinetics of Bifidobacteria and Lactobacillus was established based on the Logistic equation, and Cy3glc-C12 could promote their proliferation especially during the logarithmic growth, in which lower pH and more bacteria population were found compared with those of media without anthocyanins. This research provided a reference for the industrial production of Cy3glc-C12 and extended its application to natural products in lipophilic systems.
Collapse
Affiliation(s)
- Xi Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (X.Y.); (L.T.); (Y.J.); (Z.Z.); (M.W.); (S.L.); (Y.W.)
| | - Hanju Sun
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (X.Y.); (L.T.); (Y.J.); (Z.Z.); (M.W.); (S.L.); (Y.W.)
- Engineering Center of Ministry of Agricultural Products Processing Education, Hefei University of Technology, Hefei 230009, China
- Correspondence: (H.S.); (S.H.); Tel.: 86-551-2901285 (H.S.)
| | - Lijun Tu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (X.Y.); (L.T.); (Y.J.); (Z.Z.); (M.W.); (S.L.); (Y.W.)
| | - Yuan Jin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (X.Y.); (L.T.); (Y.J.); (Z.Z.); (M.W.); (S.L.); (Y.W.)
| | - Zuoyong Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (X.Y.); (L.T.); (Y.J.); (Z.Z.); (M.W.); (S.L.); (Y.W.)
| | - Muwen Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (X.Y.); (L.T.); (Y.J.); (Z.Z.); (M.W.); (S.L.); (Y.W.)
| | - Shuyun Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (X.Y.); (L.T.); (Y.J.); (Z.Z.); (M.W.); (S.L.); (Y.W.)
| | - Ying Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (X.Y.); (L.T.); (Y.J.); (Z.Z.); (M.W.); (S.L.); (Y.W.)
| | - Shudong He
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (X.Y.); (L.T.); (Y.J.); (Z.Z.); (M.W.); (S.L.); (Y.W.)
- Engineering Center of Ministry of Agricultural Products Processing Education, Hefei University of Technology, Hefei 230009, China
- Correspondence: (H.S.); (S.H.); Tel.: 86-551-2901285 (H.S.)
| |
Collapse
|
6
|
Antioxidant capacity and hepatoprotective activity of myristic acid acylated derivative of phloridzin. Heliyon 2019; 5:e01761. [PMID: 31193831 PMCID: PMC6543077 DOI: 10.1016/j.heliyon.2019.e01761] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2018] [Revised: 03/27/2019] [Accepted: 05/15/2019] [Indexed: 01/27/2023] Open
Abstract
The antioxidant activities in vitro and hepatoprotective effects against carbon tetrachloride (CCl4) induced acute liver injury in vivo of myristic acid acylated derivative of phloridzin (PZM) were investigated. The PZM was obtained by enzymatic acylation of myristic acid and phloridzin (PZ). The antioxidant capability of PZM in vitro was evaluated by the ferric reducing antioxidant power assay (FRAP), 2,2'-Azinobis- 3-ethylbenzthiazoline-6-sulphonate (ABTS+·) and 2,2-diphenyl-1-picrylhydrazyl (DPPH·) radical scavenging assay. Mice were intragastrically treated with control or PZM (20, 40, and 80 mg/kg) for 5 days and intra-peritoneal injection with CCl4. The enzymatic acylated synthesis of myristic acid and phloridzin was region-selective taken place on 6″-OH of phloridzin glycoside moiety and achieved 93% yield. PZM had a significantly higher total antioxidant ability, same scavenging ABTS+· ability and weaker scavenging DPPH· ability when compared to the parent PZ. The of aminotransferase serum activity and malondialdehyde hepatic activity were elevated (P < 0.015) after treatment with CCl4, while the related liver enzymatic activities and glutathione concentration were lower. These changes were enhanced by PZM. Further studies showed that PZM reduced the interleukin-6 expression and stimulated liver regeneration caused by CCl4. PZM attained good antioxidant capacity in vitro and had excellent hepatoprotective effects in vivo and better bioactivity compared to the parent phloridzin. The significance of hepatoprotective effect of phloridzin derivative against CCl4-induced hepatotoxicity in mice is an important and new finding.
Collapse
|
7
|
de Araújo MEMB, Franco YEM, Alberto TG, Messias MCF, Leme CW, Sawaya ACHF, Carvalho PDO. Kinetic study on the inhibition of xanthine oxidase by acylated derivatives of flavonoids synthesised enzymatically. J Enzyme Inhib Med Chem 2017; 32:978-985. [PMID: 28718686 PMCID: PMC6445226 DOI: 10.1080/14756366.2017.1347165] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Studies have reported that flavonoids inhibit xanthine oxidase (XO) activity; however, poor solubility and stability in lipophilic media limit their bioavailability and applications. This study evaluated the kinetic parameters of XO inhibition and partition coefficients of flavonoid esters biosynthesised from hesperidin, naringin, and rutin via enzymatic acylation with hexanoic, octanoic, decanoic, lauric, and oleic acids catalysed by Candida antarctica lipase B (CALB). Quantitative determination by ultra-high performance liquid chromatography–mass spectrometry (UHPLC–MS) showed higher conversion yields (%) for naringin and rutin esters using acyl donors with 8C and 10C. Rutin decanoate had higher partition coefficients (0.95), and naringin octanoate and naringin decanoate showed greater inhibitory effects on XO (IC50 of 110.35 and 117.51 μM, respectively). Kinetic analysis showed significant differences (p < .05) between the flavonoids before and after acylation regarding Km values, whereas the values for Vmax were the same, implying the competitive nature of XO inhibition.
Collapse
Affiliation(s)
| | | | - Thiago Grando Alberto
- a Laboratory of Multidisciplinary Research , São Francisco University , Bragança Paulista , Brazil
| | | | - Camila Wielewski Leme
- b Department of Biochemistry , Institute of Biology, State University of Campinas (UNICAMP) , Campinas , Brazil
| | | | | |
Collapse
|
8
|
Zhang M, Xin X, Lai F, Zhang X, Li X, Wu H. Cellular Transport of Esculin and Its Acylated Derivatives in Caco-2 Cell Monolayers and Their Antioxidant Properties in Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7424-7432. [PMID: 28805379 DOI: 10.1021/acs.jafc.7b02525] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Esculin has many pharmacological effects, but these are difficult to observe after oral administration owing to poor lipid solubility. In our previous study, five acylated derivatives with different acyl chain lengths (EA, EP, EO, EL, and EM) were synthesized to improve the lipophilicity of esculin. In this study, the bioavailability and antioxidant activity of the five derivatives were investigated. The logP of esculin, EA, EP, EO, EL, and EM were -1.1 ± 0.1, -0.3 ± 0.14, 0.1 ± 0.17, 1.6 ± 0.09, 2.4 ± 0.11, and 2.8 ± 0.18, and their Papp were 0.71 ± 0.02, 1.24 ± 0.18, 1.74 ± 0.11, 11.6 ± 3.6, 4.11 ± 1.03, and 2.64 ± 0.97 × 10-6 cm/s, respectively. Besides, the bioavailability of EO, EL, and EM were seriously affected by carboxylesterase. The results of ABTS, ORAC, and DPPH assays indicated that the antiradical ability of the five derivatives did not exceed that of esculin. However, EA, EP, and EO showed more effective inhibition of AAPH-induced oxidative hemolysis than esculin did (p < 0.05), and EL and EM were less effective than esculin (p < 0.05). The mechanism was related to the distribution and localization of the derivatives in "oil-water interface" between the cytomembrane and the aqueous phase.
Collapse
Affiliation(s)
- Mengmeng Zhang
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Xuan Xin
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Furao Lai
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Xiaoyuan Zhang
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Xiaofeng Li
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Hui Wu
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| |
Collapse
|
9
|
Yan Z, Li C, Zhang L, Liu Q, Ou S, Zeng X. Enzymatic Acylation of Anthocyanin Isolated from Black Rice with Methyl Aromatic Acid Ester as Donor: Stability of the Acylated Derivatives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1137-1143. [PMID: 26766135 DOI: 10.1021/acs.jafc.5b05031] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The enzymatic acylation of anthocyanin from black rice with aromatic acid methyl esters as acyl donors and Candida antarctica lipase B was carried out under reduced pressure. The highest conversion of 91% was obtained with benzoic acid methyl ester as acyl donor; cyanidin 3-(6″-benzoyl)-glucoside, cyanidin 3-(6″-salicyloyl)-glucoside, and cyanidin 3-(6″-cinnamoyl)-glucoside were successfully synthesized. This is the first report on the enzymatic acylation of anthocyanin from black rice with methyl aromatic esters as acyl donors and lipase as biocatalyst. Furthermore, the acylation with aromatic carboxylic acids enhanced both the thermostability and light resistivity of anthocyanin. In particular, cyanidin 3-(6″-cinnamoyl)-glucoside was the most stable among the three acylated anthocyanins synthesized.
Collapse
Affiliation(s)
- Zheng Yan
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, Jiangsu, People's Republic of China
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, Jiangsu, People's Republic of China
| | - Chunyang Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, Jiangsu, People's Republic of China
| | - Lixia Zhang
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, Jiangsu, People's Republic of China
| | - Qin Liu
- School of Food Science and Engineering, Nanjing University of Finance and Economics , Nanjing 210046, Jiangsu, People's Republic of China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University , Guangzhou 510632, Guangdong, People's Republic of China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, Jiangsu, People's Republic of China
| |
Collapse
|
10
|
Cruz L, Fernandes I, Guimarães M, de Freitas V, Mateus N. Enzymatic synthesis, structural characterization and antioxidant capacity assessment of a new lipophilic malvidin-3-glucoside–oleic acid conjugate. Food Funct 2016; 7:2754-62. [DOI: 10.1039/c6fo00466k] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Enzymatic synthesis of a novel lipophilic malvidin-3-glucoside–oleic acid conjugate for potential technological applications.
Collapse
Affiliation(s)
- Luis Cruz
- REQUIMTE/LAQV
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| | - Iva Fernandes
- REQUIMTE/LAQV
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| | - Marta Guimarães
- REQUIMTE/LAQV
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| | - Victor de Freitas
- REQUIMTE/LAQV
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| | - Nuno Mateus
- REQUIMTE/LAQV
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| |
Collapse
|
11
|
Ma X, Wang E, Lu Y, Wang Y, Ou S, Yan R. Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives' Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps. PLoS One 2015; 10:e0130680. [PMID: 26098744 PMCID: PMC4476655 DOI: 10.1371/journal.pone.0130680] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Accepted: 05/24/2015] [Indexed: 11/18/2022] Open
Abstract
This study selectively acylated the primary hydroxyl groups on flavonoids in antioxidant of bamboo leaves (AOB) using lauric acid with Candida antarctica lipase B in tert-amyl-alcohol. The separation and isolation of acylated derivatives were performed using silica gel column chromatography with a mixture of dichloromethane/diethyl ether/methanol as eluents. Both thin layer chromatography and high-performance liquid chromatography analyses confirmed the high efficiency of the isolation process with the purified orientin-6″-laurate, isoorientin-6″-laurate, vitexin-6″-laurate, and isovitexin-6″-laurate that were obtained. The addition of AOB and acylated AOB reduced acrylamide formation in fried potato crisps. Results showed that 0.05% AOB and 0.05% and 0.1% acylated AOB groups significantly (p < 0.05) reduced the content of acrylamide in potato crisps by 30.7%, 44.5%, and 46.9%, respectively.
Collapse
Affiliation(s)
- Xiang Ma
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Erpei Wang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Yuyun Lu
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Shiyi Ou
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Rian Yan
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
| |
Collapse
|
12
|
Liu L, Pang M, Zhang Y. Lipase-catalyzed regioselective synthesis of flavone C-glucosides esters and high-efficiency oil-soluble antioxidant of bamboo leaves (eAOB-o). EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400541] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Lingyi Liu
- Department of Food Science and Nutrition; School of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou Zhejiang, P. R. China
| | - Meirong Pang
- Department of Food Science and Nutrition; School of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou Zhejiang, P. R. China
| | - Ying Zhang
- Department of Food Science and Nutrition; School of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou Zhejiang, P. R. China
| |
Collapse
|