Enzymatic synthesis of vanillyl fatty acid esters from salmon oil in a solvent-free medium.

Autor: Roby MHH; Université de Lorraine, Laboratoire Ingénierie des Biomolécules (LIBio), 2 av. de la Forêt d'Haye, TSA 40602, 54518 Vandoeuvre Cedex, France; Fayoum University, Food Science and Technology Dept., Faculty of Agriculture, 63514 Fayoum, Egypt. Electronic address: mhr00@fayoum.edu.eg., Targino BN; Federal University of Viçosa, Department of Food Technology, Av Peter Henry Rolfs s/n 36570-900, Viçosa, Minas Gerais, Brazil., Alves Da Silva PH; Federal University of Viçosa, Department of Food Technology, Av Peter Henry Rolfs s/n 36570-900, Viçosa, Minas Gerais, Brazil., Paris C; Université de Lorraine, Laboratoire Ingénierie des Biomolécules (LIBio), 2 av. de la Forêt d'Haye, TSA 40602, 54518 Vandoeuvre Cedex, France., Desobry S; Université de Lorraine, Laboratoire Ingénierie des Biomolécules (LIBio), 2 av. de la Forêt d'Haye, TSA 40602, 54518 Vandoeuvre Cedex, France., Alsulami T; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia., Humeau C; Université de Lorraine, Laboratoire Ingénierie des Biomolécules (LIBio), 2 av. de la Forêt d'Haye, TSA 40602, 54518 Vandoeuvre Cedex, France. Electronic address: catherine.humeau@univ-lorraine.fr.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2025 Feb 01; Vol. 464 (Pt 2), pp. 141656. Date of Electronic Publication: 2024 Oct 18.
DOI: 10.1016/j.foodchem.2024.141656
Abstrakt: This study hypothesizes that the solvent-free alcoholysis of oil recovered from salmon heads using vanillyl alcohol (VA) and immobilized lipase B can efficiently produce esters with enhanced stability and antioxidant properties. The objective was to investigate the selectivity and resulting ester profile, which may provide nutritional and functional advantages compared to supplementing oil with vanillyl alcohol. After 24 h, nearly complete conversion of vanillyl alcohol was achieved, leading to the production of various esters reflective of the oil's original fatty acid composition. The synthesis of esters like oleoyl and linolenoyl was favored over docosahexaenoyl and linoleoyl esters, influenced by fatty acid distribution and enzyme specificity, along with potential intra-molecular acyl transfer isomerization. The reaction medium demonstrated significant stability and antioxidant activity, highlighting the potential benefits of vanillyl esters over traditional supplementation methods. These findings suggest that the phenolic alcohol-based alcoholysis of fish oil offers a promising approach to generating stable, nutritionally valuable extracts with potent antioxidant capabilities.
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 © 2024. Published by Elsevier Ltd.)
Databáze: MEDLINE
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