Enzymatic synthesis of ascorbyl oleate and evaluation of biological activities.

Autor: Costa KAD; Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões (URI/Erechim), 1621 Sete de Setembro Avenue, Erechim, Rio Grande do Sul, Brazil. Electronic address: karinedallacosta@hotmail.com., Catarina AS; Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões (URI/Erechim), 1621 Sete de Setembro Avenue, Erechim, Rio Grande do Sul, Brazil. Electronic address: mandysc13@gmail.com., Leal ICR; Department of Food and Natural Products, Federal University of Rio de Janeiro, 21941-902 Rio de Janeiro, RJ, Brazil. Electronic address: ivanafarma@yahoo.com.br., Sathler PC; Department of Clinical and Toxicological Analysis, Federal University of Rio de Janeiro, 21941-902 Rio de Janeiro, RJ, Brazil. Electronic address: pliniocs@yahoo.com.br., de Oliveira D; Department Chemistry and Food Engineering, Federal University of Santa Catarina, 88040-900 Florianópolis, SC, Brazil. Electronic address: debora.oliveira@ufsc.br., de Oliveira AASC; Department of Clinical and Toxicological Analysis, Federal University of Rio de Janeiro, 21941-902 Rio de Janeiro, RJ, Brazil. Electronic address: alana.cm13@gmail.com., Cansian RL; Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões (URI/Erechim), 1621 Sete de Setembro Avenue, Erechim, Rio Grande do Sul, Brazil. Electronic address: cansian@uri.com.br., Dallago RM; Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões (URI/Erechim), 1621 Sete de Setembro Avenue, Erechim, Rio Grande do Sul, Brazil. Electronic address: dallago@uricer.edu.br., Zeni J; Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões (URI/Erechim), 1621 Sete de Setembro Avenue, Erechim, Rio Grande do Sul, Brazil. Electronic address: jamilezeni@uricer.edu.br., Paroul N; Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões (URI/Erechim), 1621 Sete de Setembro Avenue, Erechim, Rio Grande do Sul, Brazil. Electronic address: nparoul@uricer.edu.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Nov; Vol. 161, pp. 111851. Date of Electronic Publication: 2022 Aug 27.
DOI: 10.1016/j.foodres.2022.111851
Abstrakt: Compounds that reduce or neutralize free radicals have been evaluated for use as nutraceutical or antioxidant additives in processed foods. This study aimed to enzymatically produce ascorbyl oleate and assess its biological properties. The synthesis was performed under previously maximized conditions (L-ascorbic acid/oleic acid 1:9 molar ratio, 70 °C, 1 h reaction). Immobilized commercial lipase from Candida antarctica (NS 88011) was used as biocatalyst. The reaction product was isolated, and its structure was confirmed by High-Performance Liquid Chromatography and Nuclear Magnetic Resonance. Ascorbyl oleate showed antioxidant and antimicrobial activity, besides no toxicity, did not influencing blood coagulation and also not presenting hemolytic profile. Better storage stability was achieved under refrigerated conditions, and the oxidative stability demonstrated free radicals fighting efficiency, increasing olive oil's shelf life. In vitro gastrointestinal simulation showed that ascorbyl oleate maintained antioxidant potential up to the duodenum stage during the digestive process. Therefore, the synthesized natural compound presented a high potential to be applied in the food and pharmaceutical industries.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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