| Literature DB >> 25236196 |
Mohamed H H Roby1, Vanessa C De Castro2, Brenda N Targino2, Paulo H Alves Da Silva2, Cécile Mangavel3, Françoise Chretien4, Catherine Humeau5, Stephane Desobry6.
Abstract
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.Entities:
Keywords: DHA and vanillyl alcohol; Enzymatic esterification; FTIR spectroscopy omega-3; Lipase; Oxidation; Oxidative stability; PUFA
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Year: 2014 PMID： 25236196 DOI： 10.1016/j.foodchem.2014.07.124
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514