A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives
Tekijät: Wei Yang, Maaria Kortesniemi, Baoru Yang, Jie Zheng
Kustantaja: AMER CHEMICAL SOC
Julkaisuvuosi: 2018
Journal: Journal of Agricultural and Food Chemistry
Tietokannassa oleva lehden nimi: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Lehden akronyymi: J AGR FOOD CHEM
Vuosikerta: 66
Numero: 11
Aloitussivu: 2909
Lopetussivu: 2916
Sivujen määrä: 8
ISSN: 0021-8561
DOI: https://doi.org/10.1021/acs.jafc.7b05924
Tiivistelmä
Cyanidin-3-O-galactoside (cy-gal) isolated from alpine bearberry (Arctostaphylos alpine L.) was enzymatically acylated with saturated fatty acids of different chain lengths with Candida antarctica lipase immobilized on acrylic resin (Novozyme 435). The acylation reaction was optimized by considering the reaction medium, acyl donor, substrate molar ratio, reaction temperature, and reaction time. The highest conversion yield of 73% was obtained by reacting cy-gal with lauric acid (molar ratio of 1:10) in tert-butanol at 60 degrees C for 72 h. A novel compound was synthesized, which was identified as cyanidin-3-O-(6 ''-dodecanoyl)galactoside by mass spectrometry and nuclear magnetic resonance. Introducing lauric acid into cy-gal significantly improved both the lipophilicity and thermostability and substantially preserved the ultraviolet visible absorbance and antioxidant properties. The research provides important insight in expanding the application of natural anthocyanins in the cosmetic and food industries.
Cyanidin-3-O-galactoside (cy-gal) isolated from alpine bearberry (Arctostaphylos alpine L.) was enzymatically acylated with saturated fatty acids of different chain lengths with Candida antarctica lipase immobilized on acrylic resin (Novozyme 435). The acylation reaction was optimized by considering the reaction medium, acyl donor, substrate molar ratio, reaction temperature, and reaction time. The highest conversion yield of 73% was obtained by reacting cy-gal with lauric acid (molar ratio of 1:10) in tert-butanol at 60 degrees C for 72 h. A novel compound was synthesized, which was identified as cyanidin-3-O-(6 ''-dodecanoyl)galactoside by mass spectrometry and nuclear magnetic resonance. Introducing lauric acid into cy-gal significantly improved both the lipophilicity and thermostability and substantially preserved the ultraviolet visible absorbance and antioxidant properties. The research provides important insight in expanding the application of natural anthocyanins in the cosmetic and food industries.
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