Jiang Junxia, Li Pengyin, Ji Hongting, Liang Zhenpei, Tang Aoxue, Lu Xinyi, Li Tong, Qu Yang, Kang Jiamu, Li Tian, Zhang Weimin
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
School of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Food Res Int. 2025 Nov;219:116974. doi: 10.1016/j.foodres.2025.116974. Epub 2025 Jul 3.
Geraniin (GER), a characteristic polyphenol from the pericarp of rambutan, was severely limited in lipid systems due to its poor lipid solubility and thermal stability. In this study, geraniin oleates (GO) with different degrees of esterification were constructed firstly, which significantly enhanced the lipid solubility (104.24-244.92 %) and thermal stability (the GO-triester's initial decomposition temperature increased by 115.5 %) of GER. The nonlinear structure-activity relationships between esterification degrees and activities were also revealed. Optimal anti-isomerization (65.48 %) and anti-oxidation (27.23 %) activities were achieved by balancing the degree of modification (21-43 %) and retaining hydroxyl groups (8-11). Excessive esterification (64-86 %) led to spatial blockage and even triggered the pro-oxidant effects. The study provided a new strategy for the modification of natural polyphenols to achieve high-value.
香叶木素（GER）是红毛丹果皮中的一种特征性多酚，由于其脂溶性和热稳定性较差，在脂质体系中的应用受到严重限制。本研究首先构建了不同酯化度的油酸香叶木素（GO），其显著提高了GER的脂溶性（提高了104.24 - 244.92%）和热稳定性（GO-三酯的初始分解温度提高了115.5%）。同时还揭示了酯化度与活性之间的非线性构效关系。通过平衡修饰度（21 - 43%）和保留羟基数量（8 - 11个），可实现最佳的抗异构化活性（65.48%）和抗氧化活性（27.23%）。过度酯化（64 - 86%）会导致空间位阻，甚至引发促氧化作用。该研究为天然多酚的改性以实现高附加值提供了一种新策略。
