A novel chemoenzymatic synthesis of phytosteryl caffeates and assessment of their antioxidant activity

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• 作者：Zhuliang Tan ; Fereidoon Shahidi ; ^{fshahidi@mun.ca}
• 关键词：Chemoenzymatic synthesis ; Phytosteryl caffeates ; Antioxidant activity ; ORAC
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 August, 2012
• 卷：133
• 期：4
• 页码：1427-1434
• 文件大小：558 K

摘要

Phytosterols and their derivatives are relevant in food, pharmaceuticals, and cosmetics. In addition to their well-known effect in lowering low-density lipoprotein (LDL) cholesterol, they also possess other biological activities, such as anti-inflammatory, anti-atherogenicity, and anti-carcinogenic potential. A novel method was developed for chemoenzymatic synthesis of phytosteryl caffeates through an intermediate vinyl caffeate, which was first chemically produced and subsequently esterified with phytosterols through lipase-assisted alcoholysis. The structures of the phytosteryl caffeates were confirmed by infrared (IR) and high performance liquid chromatography-mass spectrometry/mass spectrometry (HPLC-MS/MS). The ORAC values of phytosteryl caffeates were two times higher than that of caffeic acid. In a meat model system, the antioxidant activity of phytosteryl caffeates was higher than caffeic acid and vinyl caffeate, and that of butylated hydroxyanisole (BHA), a commonly used synthetic antioxidant. The results indicate that phytosteryl caffeates have a good potential for use as food antioxidants.