Selective enzymatic lipophilization of anthocyanin glucosides from blackcurrant (Ribes nigrum L.) skin extract and characterization of esterified anthocyanins

• Tipo: Artigo em Revista Científica Internacional
• Data: 2018

Autores

Luis Cruz (Autor) FCUP; Benohoud, M (Autor) Outra; Rayner, CM (Autor) Outra; Nuno Mateus (Autor) FCUP; Victor de Freitas (Autor) FCUP; Blackburn, RS (Autor) Outra

Revista

Título: Food Chemistry

Vol. 266

Páginas: 415-419

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 37 Citações

Scopus - 44 Citações

Outras Informações

ID Authenticus: P-00P-014

DOI: 10.1016/j.foodchem.2018.06.024

Abstract (EN): Anthocyanins (ANC) are hydrophilic and water-soluble polyphenolic plant pigments. The current barriers to successful application of ANC in the 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5