Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives' Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps

作者：Ma, Xiang; Wang, Erpei; Lu, Yuyun; Wang, Yong; Ou, Shiyi; Yan, Rian^*

来源：PLos One, 2015, 10(6): e0130680.

DOI：10.1371/journal.pone.0130680

• ENZYMATIC ACYLATION
• FLAVONOID GLYCOSIDES
• ANTIRADICAL ACTIVITY
• MAILLARD REACTION
• MODEL REACTIONS
• ISOORIENTIN
• EXTRACTS
• SYSTEMS
• EMULSION
• HEALTH

This study selectively acylated the primary hydroxyl groups on flavonoids in antioxidant of bamboo leaves (AOB) using lauric acid with Candida antarctica lipase B in tert-amy-alcohol. The separation and isolation of acylated derivatives were performed using silica gel column chromatography with a mixture of dichloromethane/diethylether/methanol as eluents. Both thin layer chromatography and high-performance liquid chromatography analyses confirmed the high efficiency of the isolation process with the purified orientin-6 ''-laurate, isoorientin-6 ''-laurate, vitexin-6 ''-laurate, and isovitexin-6 ''-laurate that were obtained. The addition of AOB and acylated AOB reduced acrylamide formation in fried potato crisps. Results showed that 0.05% AOB and 0.05% and 0.1% acylated AOB groups significantly (p < 0.05) reduced the content of acrylamide in potato crisps by 30.7%, 44.5%, and 46.9%, respectively.

• 出版日期2015-6-22
• 单位暨南大学