Cruz, L, Benohoud, M, Rayner, CM orcid.org/0000-0003-1091-081X et al. (3 more authors) (2018) Selective enzymatic lipophilization of anthocyanin glucosides from blackcurrant (Ribes nigrum L.) skin extract and characterization of esterified anthocyanins. Food Chemistry, 266. pp. 415-419. ISSN 0308-8146
Abstract
Anthocyanins (ANC) are hydrophilic and water-soluble polyphenolic plant pigments. The current barriers to successful application of ANC in food, cosmetic and pharmaceutical industries are predominantly related to performance, stability, formulation properties, and color. Enzymatic acylation of ANC could increase their stability without compromising bioactivity and chromatic features. Lipophilization of ANC-rich blackcurrant skin extract with Candida antarctica lipase B and octanoic acid was selective to cyanidin and delphinidin glucosides, but not the corresponding rutinosides. The reaction was chemo- and regioselective for acylation at the primary alcohol of the glucose moieties, greatly facilitating separation of the different glycoside derivatives.
Metadata
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Copyright, Publisher and Additional Information: | Crown Copyright © 2018 Published by Elsevier Ltd. This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy. | ||||||||||
Keywords: | Blackcurrant extract; Fatty acids; Enzymatic catalysis; Selective lipophilization; Mass spectrometry; Anthocyanin; Glycosylation; Renewable effect chemicals; Ribes nigrum | ||||||||||
Dates: |
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Institution: | The University of Leeds | ||||||||||
Academic Units: | The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Chemistry (Leeds) > Organic Chemistry (Leeds) The University of Leeds > Faculty of Arts, Humanities and Cultures (Leeds) > School of Design (Leeds) |
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Depositing User: | Symplectic Publications | ||||||||||
Date Deposited: | 08 Jun 2018 13:08 | ||||||||||
Last Modified: | 06 Jun 2019 00:42 | ||||||||||
Status: | Published | ||||||||||
Publisher: | Elsevier | ||||||||||
Identification Number: | https://doi.org/10.1016/j.foodchem.2018.06.024 |