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Enzymatic Synthesis of l ‐Ascorbyl Fatty Acid Esters Under Ultrasonic Irradiation and Comparison of Their Antioxidant Activity and Stability
Author(s) -
Jiang Chen,
Lu Yuyun,
Li Zhuo,
Li Cunzhi,
Yan Rian
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13317
Subject(s) - chemistry , ascorbic acid , fatty acid , ascorbyl palmitate , antioxidant , organic chemistry , fatty acid ester , saturated fatty acid , unsaturated fatty acid , nuclear chemistry , food science
Abstract A series of novel l ‐ascorbyl fatty acid esters were synthesized by catalization of Novozym ® 435 under ultrasonic irradiation and characterized by infrared spectroscopy, electrospray ionization mass spectra, and nuclear magnetic resonance. Their properties especially antioxidant activity and stability were investigated. The results showed that the reducing power, the scavenging activity of hydroxyl radical and 2,2‐diphenyl‐1‐picrylhydrazyl radical were decreased with the increase of the number of carbon atoms in fatty acid. The hydroxyl radical scavenging activity and reducing power of l ‐ascorbyl saturated fatty acid esters were better than that of tert‐butylhydroquinone. The induction period in lipid oxidation of l ‐ascorbyl saturated fatty acid esters and tert‐butylhydroquinone were longer than that of l ‐ascorbyl unsaturated fatty acid esters and l ‐ascorbic acid both in soybean oil and lard. Besides, the l ‐ascorbyl fatty acid esters showed different stabilities in different conditions by comparing with l ‐ascorbic acid, and the l ‐ascorbyl saturated fatty acid esters were more stable than l ‐ascorbyl unsaturated fatty acid esters in ethanol solution.