Mono- and dioleyl p-coumarate phenolipids and their antioxidant activity in a muscle updates food model system
文献类型： 外文期刊
作者： Wang, Jiankang 1 ; Hu, Xiaojia 1 ; Huang, Yan 2 ; Zou, Ye 2 ; Han, Linxiao 1 ; Wang, Daoying 2 ; Shahidi, Fereidoon 3 ;
作者机构： 1.Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.Mem Univ Newfoundland, Dept Biochem, St John, NL A1C 5S7, Canada
关键词： Response surface methodology; Acidolysis; P-coumaric acid; Monooleyl p-coumarates; Dioleyl p-coumarates; Antioxidant activity
期刊名称：FOOD PRODUCTION PROCESSING AND NUTRITION （ 影响因子：4.7； 五年影响因子：5.0 ）
ISSN：
年卷期： 2022 年 4 卷 1 期
页码：
收录情况： SCI
摘要： Response surface methodology (RSM) was used to optimize the degree of esterification of p-coumaric acid to triolein via lipase-catalyzed acidolysis, and enzyme load, reaction time and mole ratio of substrates were selected as variables in the experimental design. The results showed that the model employed was highly sufficient for determining the effectiveness and interaction of three selected variables, enzyme load, reaction time and the mole ratio of substrates, on the dependent variable, the degree of esterification. Although the optimization point was not found in the selected range of the three variables, the steepest ascent analysis suggested that an increase of these three variables might lead to a stationary point. However, based on the limitations on increasing the range of tested variables, including possible oxidation of synthesized lipids and increased cost, the degree of esterification so yielded in the designed central composite design should be the one closest to the possible ideal optimized degree. The p-coumarates so produced exhibited varying antioxidant performance in the tested muscle food model, which could be explained by their different lipophilicity. Moreover, the potential health benefits of synthesized phenolic lipids have been discussed.
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