Optimal Conditions for Lipase-catalyzed Condensation of Erythorbic Acid with Fatty Acids in Organic Solvents

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  • WATANABE Yoshiyuki
    Department of Biotechnology and Chemistry, Faculty of Engineering, Kinki University
  • FUKUDA Tatsuya
    Department of Biotechnology and Chemistry, Faculty of Engineering, Kinki University
  • TAKAHASHI Norihiro
    Department of Biotechnology and Chemistry, Faculty of Engineering, Kinki University
  • ADACHI Shuji
    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

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  • 有機溶媒中でのリパーゼ触媒によるエリソルビン酸と脂肪酸の縮合における至適条件

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Abstract

The optimal conditions for the synthesis of lauroyl erythorbate through the condensation of erythorbic acid with lauric acid using immobilized lipase in organic solvents were determined, which are as follows: 0.5 mmol of erythorbic acid, 3.75 mmol of lauric acid, 5 mL of acetonitrile, 50 mg of Chirazyme® L-2 C2, 60°C. Octanoic, decanoic, myristic, and palmitic acid were also used for the synthesis of acyl erythorbate; however, the effect of the acyl chain length of the fatty acid on the reaction conversion was not observed. The DPPH radical scavenging activities of erythorbic acid and acyl erythorbates were measured and it was indicated there was no difference in the activity between erythorbic acid and acyl erythorbates in ethanol solution. Additionally, the suppressive ability of acyl erythorbate against lipid oxidation was investigated. Palmitoyl erythorbate significantly improved the oxidative stability of methyl linoleate to the same extent as that of palmitoyl ascorbate. Based on these results, acyl erythorbate could be considered to be a useful food additive as an amphiphilic antioxidant in a food system such as lipid microcapsules.

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