The chemical composition and biological properties of citronella essential oil were modified by enzymatic esterification reaction of the major monoterpenic alcohols with cinnamic acid. The almost complete conversion of geraniol and citronellol present in the citronella () essential oil, into geranyl (99%) and citronellyl (98%) cinnamates was obtained after 48 hours of reaction using a molar ratio of 3:1 (cinnamic acid/alcohol), lipase concentration (Novozym 435) of 15% (w/w) and 70 °C. The esterified oil showed higher antimicrobial activity against bacteria resistant to oxacillin and penicillin and also greater larvicidal activity against larvae compared to unesterified oil. The results concerning the evaluation of toxicity against and cytotoxicity against monkey kidney epithelial cells also showed the superiority of the esterified oil.
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| http://dx.doi.org/10.1080/14786419.2020.1810032 | DOI Listing |
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