Journal
FOOD CHEMISTRY
Volume 145, Issue -, Pages 1046-1054Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.07.119
Keywords
Laccase; Enzymatic oxidation; Ferulic acid; Ethyl ferulate; Dye; Antioxidant; Cytotoxicity
Funding
- Syrian Ministry of Higher Education
- Aleppo-University
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The enzymatic oxidation of ferulic acid (FA) and ethyl ferulate (EF) with Myceliophthora thermophila laccase, as biocatalyst, was performed in aqueous medium using an eco-friendly procedure to synthesize new active molecules. First, the commercial laccase was ultrafiltrated allowing for the elimination of phenolic contaminants and increasing the specific activity by a factor of 2. Then, kinetic parameters of this laccase were determined for both substrates (FA, EF), indicating a higher substrate affinity for ethyl ferulate. Additionally, enzymatic oxidation led to the synthesis of a FA-major product, exhibiting a molecular mass of 386 g/mol and a EF-major product with a molecular mass of 442 g/mol. Structural analyses by mass spectrometry allowed the identification of dimeric derivatives. The optical properties of the oxidation products showed the increase of red and yellow colours, with FA-products compared to EF-products. Additionally, enzymatic oxidation led to a decrease of antioxidant and cytotoxic activities compared to initial substrates. Consequently, this enzymatic procedure in aqueous medium could provide new compounds presenting optical, antioxidant and cytotoxic interest. (C) 2013 Elsevier Ltd. All rights reserved.
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