Roby Mohamed H H, De Castro Vanessa C, Targino Brenda N, Alves Da Silva Paulo H, Mangavel Cécile, Chretien Françoise, Humeau Catherine, Desobry Stephane
Université de Lorraine, Laboratoire Ingénierie des Biomolécules (LIBio), 2 av. de la Forêt d'Haye, TSA 40602, 54518 Vandoeuvre Cedex, France; Fayoum University, Food Science and Technology Dept., Faculty of Agriculture, 63514 Fayoum, Egypt.
Federal University of Viçosa, Department of Food Technology, Av Peter Henry Rolfs s/n 36570-900, Viçosa, Minas Gerais, Brazil.
Food Chem. 2015 Feb 15;169:41-8. doi: 10.1016/j.foodchem.2014.07.124. Epub 2014 Aug 4.
Docosahexaenoic acid vanillyl ester (DHA-VE) was synthesized from docosahexaenoic acid ethyl ester (DHA-EE) and vanillyl alcohol by a solvent-free alcoholysis process catalysed by Candida antarctica lipase B. Oxidative stability of pure DHA-VE and the crude reaction medium consisting of 45% DHA-VE and 55% DHA-EE were compared with that of DHA-EE under various storage conditions. Oxidation progress was followed by determination of conjugated dienes and FTIR measurements. Analyses showed that DHA-EE was rapidly oxidised under all storage conditions in comparison with DHA-VE and crude reaction medium, whatever the temperature and the storage time. The grafting of vanillyl alcohol appeared as a powerful way to stabilize DHA against oxidation. Thanks to their stability, both DHA-VE and the crude reaction medium, allowing the production of the ester, offer huge potential as functional ingredients.
二十二碳六烯酸香草酯（DHA-VE）由二十二碳六烯酸乙酯（DHA-EE）和香草醇通过无溶剂醇解过程合成，该过程由南极假丝酵母脂肪酶B催化。在各种储存条件下，将纯DHA-VE以及由45% DHA-VE和55% DHA-EE组成的粗反应介质的氧化稳定性与DHA-EE的氧化稳定性进行了比较。通过测定共轭二烯和傅里叶变换红外光谱（FTIR）测量来跟踪氧化进程。分析表明，无论温度和储存时间如何，与DHA-VE和粗反应介质相比，DHA-EE在所有储存条件下都迅速被氧化。香草醇的接枝似乎是一种稳定DHA抗氧化的有效方法。由于其稳定性，DHA-VE和粗反应介质（可用于生产该酯）作为功能成分都具有巨大的潜力。
