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Abstract
BackgroundDeveloping an efficient lipophilization reaction system for phenolic derivatives could enhance their applications in food processing. Low solubility of phenolic acids reduces the efficiency of phenolic derivatives in most benign enzyme solvents. The conversion of phenolic acids through esterification alters their solubility and enhances their use as food antioxidant additives as well as their application in cosmetics.ResultsThis study has shown that lipase-catalyzed esterification of dihydrocaffeic acid with hexanol in ionic liquid (1-butyl-3-methylimidazoliumbis (trifluoromethylsulfonyl) imide) was the best approach for esterification reaction. In order to achieve the maximum yield, the process was optimized by response surface methodology (RSM) based on a five-level and four independent variables such as: dosage of enzyme; hexanol/dihydrocaffeic acid mole ratio; temperature and reaction time. The optimum esterification condition (Y = 84.4%) was predicted to be obtained at temperature of 39.4 °C, time of 77.5 h dosage of enzyme at 41.6% and hexanol/dihydrocaffeic acid mole ratio of 2.1.ConclusionFinally, this study has produced an efficient enzymatic esterification method for the preparation of hexyl dihydrocaffeate in vitro using a lipase in an ionic liquid system. Concentration of hexanol was the most significant (p < 0.05) independent variable that influenced the yield of hexyl dihydrocaffeate.Graphical abstractSynthesis of different Hexyl dihydrocaffeates in ionic liquid
Highlights
Developing an efficient lipophilization reaction system for phenolic derivatives could enhance their applications in food processing
Using high dosage of alcohol was useful for obtaining a higher conversion yield for the antioxidant but its separation and purification from the residual unreacted alcohol in solutions containing the dihydrocaffeic acid (DHCA)/hexanol mole ratio greater than 1:2 posed serious problems
Results have shown that hexyl dihydrocaffeate yield was significantly (p < 0.05) affected by the linear and quadratic terms of all the factors studied
Summary
Developing an efficient lipophilization reaction system for phenolic derivatives could enhance their applications in food processing. Low solubility of phenolic acids reduces the efficiency of phenolic derivatives in most benign enzyme solvents. Due to the useful biological properties of phenolic acids, they have been reported to have widespread applications in the pharmaceutical, cosmetics and food industries [1,2,3,4,5]. The conversion of phenolic acids through esterification alters their solubility and enhances their use as food antioxidant additives as well as their application in cosmetics. In spite of improving the conversion yield by this method, the existence of a few technical difficulties during the enzyme-catalyzed esterification of phenolic acids has been noticed such as their low solubility
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