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Staudt A, Duarte PF, Amaral BPD, Peixoto Andrade BCDO, Simas NK, Correa Ramos Leal I, Sangenito LS, Santos ALSD, de Oliveira D, Junges A, Cansian RL, Paroul N. Biological properties of functional flavoring produced by enzymatic esterification of citronellol and geraniol present in Cymbopogon winterianus essential oil. Nat Prod Res 2020; 35:5981-5987. [PMID: 32840398 DOI: 10.1080/14786419.2020.1810032] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The chemical composition and biological properties of citronella essential oil were modified by enzymatic esterification reaction of the major monoterpenic alcohols with cinnamic acid. The almost complete conversion of geraniol and citronellol present in the citronella (Cymbopogon winterianus) essential oil, into geranyl (99%) and citronellyl (98%) cinnamates was obtained after 48 hours of reaction using a molar ratio of 3:1 (cinnamic acid/alcohol), lipase concentration (Novozym 435) of 15% (w/w) and 70 °C. The esterified oil showed higher antimicrobial activity against Staphylococcus aureus bacteria resistant to oxacillin and penicillin and also greater larvicidal activity against Aedes aegypti larvae compared to unesterified oil. The results concerning the evaluation of toxicity against Artemia salina and cytotoxicity against monkey kidney epithelial cells also showed the superiority of the esterified oil.
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Affiliation(s)
- Amanda Staudt
- Food Engineering Department, Universidade Regional Integrada do Alto Uruguai e das Missões-URI Erechim, Erechim, RS, Brazil.,Laboratory of Natural Products and Biological Assays - LaProNEB, Food and Natural Products Department, Pharmacy Faculty, Universidade Federal do Rio de Janeiro-UFRJ, Rio de Janeiro, Brazil
| | - Patrícia Fonseca Duarte
- Food Engineering Department, Universidade Regional Integrada do Alto Uruguai e das Missões-URI Erechim, Erechim, RS, Brazil
| | - Bruna Paes do Amaral
- Laboratory of Natural Products and Biological Assays - LaProNEB, Food and Natural Products Department, Pharmacy Faculty, Universidade Federal do Rio de Janeiro-UFRJ, Rio de Janeiro, Brazil
| | - Bárbara Carolina de Oliveira Peixoto Andrade
- Laboratory of Natural Products and Biological Assays - LaProNEB, Food and Natural Products Department, Pharmacy Faculty, Universidade Federal do Rio de Janeiro-UFRJ, Rio de Janeiro, Brazil
| | - Naomi Kato Simas
- Laboratory of Natural Products and Biological Assays - LaProNEB, Food and Natural Products Department, Pharmacy Faculty, Universidade Federal do Rio de Janeiro-UFRJ, Rio de Janeiro, Brazil
| | - Ivana Correa Ramos Leal
- Laboratory of Natural Products and Biological Assays - LaProNEB, Food and Natural Products Department, Pharmacy Faculty, Universidade Federal do Rio de Janeiro-UFRJ, Rio de Janeiro, Brazil
| | - Leandro Stefano Sangenito
- Laboratory of Advanced Studies of Emerging and Resistant Microorganisms, Department of General Microbiology, Paulo de Góes Institute of Microbiology, Universidade Federal do Rio de Janeiro-UFRJ, Rio de Janeiro, Brazil
| | - André Luis Souza Dos Santos
- Laboratory of Advanced Studies of Emerging and Resistant Microorganisms, Department of General Microbiology, Paulo de Góes Institute of Microbiology, Universidade Federal do Rio de Janeiro-UFRJ, Rio de Janeiro, Brazil
| | - Débora de Oliveira
- Department of Chemical and Food Engineering, Universidade Federal de Santa Catarina-UFSC, Florianópolis, SC, Brazil
| | - Alexander Junges
- Food Engineering Department, Universidade Regional Integrada do Alto Uruguai e das Missões-URI Erechim, Erechim, RS, Brazil
| | - Rogério Luis Cansian
- Food Engineering Department, Universidade Regional Integrada do Alto Uruguai e das Missões-URI Erechim, Erechim, RS, Brazil
| | - Natalia Paroul
- Food Engineering Department, Universidade Regional Integrada do Alto Uruguai e das Missões-URI Erechim, Erechim, RS, Brazil
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