Gholivand Somayeh, Lasekan Ola, Tan Chin Ping, Abas Faridah, Wei Leong Sze
Department of Food Technology, University Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
Department of Food Science, University Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
Chem Cent J. 2017 May 26;11(1):44. doi: 10.1186/s13065-017-0276-2.
Developing an efficient lipophilization reaction system for phenolic derivatives could enhance their applications in food processing. Low solubility of phenolic acids reduces the efficiency of phenolic derivatives in most benign enzyme solvents. The conversion of phenolic acids through esterification alters their solubility and enhances their use as food antioxidant additives as well as their application in cosmetics.
This study has shown that lipase-catalyzed esterification of dihydrocaffeic acid with hexanol in ionic liquid (1-butyl-3-methylimidazoliumbis (trifluoromethylsulfonyl) imide) was the best approach for esterification reaction. In order to achieve the maximum yield, the process was optimized by response surface methodology (RSM) based on a five-level and four independent variables such as: dosage of enzyme; hexanol/dihydrocaffeic acid mole ratio; temperature and reaction time. The optimum esterification condition (Y = 84.4%) was predicted to be obtained at temperature of 39.4 °C, time of 77.5 h dosage of enzyme at 41.6% and hexanol/dihydrocaffeic acid mole ratio of 2.1.
Finally, this study has produced an efficient enzymatic esterification method for the preparation of hexyl dihydrocaffeate in vitro using a lipase in an ionic liquid system. Concentration of hexanol was the most significant (p < 0.05) independent variable that influenced the yield of hexyl dihydrocaffeate. Graphical abstract Synthesis of different Hexyl dihydrocaffeates in ionic liquid.
开发一种高效的酚类衍生物亲脂化反应体系可以提高其在食品加工中的应用。酚酸的低溶解度降低了酚类衍生物在大多数良性酶溶剂中的效率。通过酯化反应转化酚酸会改变其溶解度，并提高其作为食品抗氧化添加剂的用途以及在化妆品中的应用。
本研究表明，脂肪酶催化二氢咖啡酸与己醇在离子液体（1-丁基-3-甲基咪唑双（三氟甲基磺酰）亚胺）中的酯化反应是酯化反应的最佳方法。为了实现最大产率，采用响应面法（RSM）基于五个水平和四个独立变量对工艺进行了优化，这些变量包括：酶用量；己醇/二氢咖啡酸摩尔比；温度和反应时间。预测在温度39.4℃、时间77.5小时、酶用量41.6%和己醇/二氢咖啡酸摩尔比2.1的条件下可获得最佳酯化条件（Y = 84.4%）。
最后，本研究建立了一种高效的酶促酯化方法，用于在离子液体体系中使用脂肪酶体外制备二氢咖啡酸己酯。己醇浓度是影响二氢咖啡酸己酯产率的最显著（p < 0.05）独立变量。图形摘要：在离子液体中合成不同的二氢咖啡酸己酯。
