AI Article Synopsis
- Docosahexaenoic acid vanillyl ester (DHA-VE) is created through a solvent-free reaction using docosahexaenoic acid ethyl ester (DHA-EE) and vanillyl alcohol, facilitated by an enzyme called Candida antarctica lipase B.
- The study compares the oxidative stability of pure DHA-VE and a mixture of DHA-VE with DHA-EE against DHA-EE alone under different storage conditions, finding that DHA-EE oxidizes quickly while DHA-VE remains stable.
- The research suggests that adding vanillyl alcohol to DHA significantly enhances its resistance to oxidation, indicating that DHA-VE and its production medium could be valuable as functional food ingredients.
Article 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.
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| http://dx.doi.org/10.1016/j.foodchem.2014.07.124 | DOI Listing |
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