Oxidative stability of DHA phenolic ester
International audience Docosahexaenoic acid vanillyl ester (DHA-VE) was synthesized from docosahexaenoic acid ethyl ester (DHA-EE) and vanillyl alcohol by a solvent-free alcoholysis process catalysed by Candida antarctica lipase B. Oxidative stability of pure DHA-VE and the crude reaction medium con...
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Online Access: | https://hal.univ-lorraine.fr/hal-01267385 https://doi.org/10.1016/j.foodchem.2014.07.124 |
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ftccsdartic:oai:HAL:hal-01267385v1 2023-05-15T13:49:48+02:00 Oxidative stability of DHA phenolic ester Roby, Mohamed H. H. De Castro, Vanessa C. Targino, Brenda N. Alves Da Silva, Paulo H. Mangavel, Cecile Chrétien, Francoise Humeau, Catherine Desobry, Stéphane Laboratoire d'Ingénierie des Biomolécules (LIBio) Université de Lorraine (UL) Structure et Réactivité des Systèmes Moléculaires Complexes (SRSMC) Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie du CNRS (INC) 2015-02 https://hal.univ-lorraine.fr/hal-01267385 https://doi.org/10.1016/j.foodchem.2014.07.124 en eng HAL CCSD Elsevier info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.07.124 hal-01267385 https://hal.univ-lorraine.fr/hal-01267385 doi:10.1016/j.foodchem.2014.07.124 ISSN: 0308-8146 Food Chemistry https://hal.univ-lorraine.fr/hal-01267385 Food Chemistry, Elsevier, 2015, 169, pp.41-48. ⟨10.1016/j.foodchem.2014.07.124⟩ [CHIM]Chemical Sciences info:eu-repo/semantics/article Journal articles 2015 ftccsdartic https://doi.org/10.1016/j.foodchem.2014.07.124 2021-12-19T02:48:37Z International audience Docosahexaenoic acid vanillyl ester (DHA-VE) was synthesized from docosahexaenoic acid ethyl ester (DHA-EE) and vanillyl alcohol by a solvent-free alcoholysis process catalysed by Candida antarctica lipase B. Oxidative stability of pure DHA-VE and the crude reaction medium consisting of 45% DHA-VE and 55% DHA-EE were compared with that of DHA-EE under various storage conditions. Oxidation progress was followed by determination of conjugated dienes and FTIR measurements. Analyses showed that DHA-EE was rapidly oxidised under all storage conditions in comparison with DHA-VE and crude reaction medium, whatever the temperature and the storage time. The grafting of vanillyl alcohol appeared as a powerful way to stabilize DHA against oxidation. Thanks to their stability, both DHA-VE and the crude reaction medium, allowing the production of the ester, offer huge potential as functional ingredients. Article in Journal/Newspaper Antarc* Antarctica Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) Food Chemistry 169 41 48 |
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Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) |
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ftccsdartic |
language |
English |
topic |
[CHIM]Chemical Sciences |
spellingShingle |
[CHIM]Chemical Sciences Roby, Mohamed H. H. De Castro, Vanessa C. Targino, Brenda N. Alves Da Silva, Paulo H. Mangavel, Cecile Chrétien, Francoise Humeau, Catherine Desobry, Stéphane Oxidative stability of DHA phenolic ester |
topic_facet |
[CHIM]Chemical Sciences |
description |
International audience Docosahexaenoic acid vanillyl ester (DHA-VE) was synthesized from docosahexaenoic acid ethyl ester (DHA-EE) and vanillyl alcohol by a solvent-free alcoholysis process catalysed by Candida antarctica lipase B. Oxidative stability of pure DHA-VE and the crude reaction medium consisting of 45% DHA-VE and 55% DHA-EE were compared with that of DHA-EE under various storage conditions. Oxidation progress was followed by determination of conjugated dienes and FTIR measurements. Analyses showed that DHA-EE was rapidly oxidised under all storage conditions in comparison with DHA-VE and crude reaction medium, whatever the temperature and the storage time. The grafting of vanillyl alcohol appeared as a powerful way to stabilize DHA against oxidation. Thanks to their stability, both DHA-VE and the crude reaction medium, allowing the production of the ester, offer huge potential as functional ingredients. |
author2 |
Laboratoire d'Ingénierie des Biomolécules (LIBio) Université de Lorraine (UL) Structure et Réactivité des Systèmes Moléculaires Complexes (SRSMC) Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie du CNRS (INC) |
format |
Article in Journal/Newspaper |
author |
Roby, Mohamed H. H. De Castro, Vanessa C. Targino, Brenda N. Alves Da Silva, Paulo H. Mangavel, Cecile Chrétien, Francoise Humeau, Catherine Desobry, Stéphane |
author_facet |
Roby, Mohamed H. H. De Castro, Vanessa C. Targino, Brenda N. Alves Da Silva, Paulo H. Mangavel, Cecile Chrétien, Francoise Humeau, Catherine Desobry, Stéphane |
author_sort |
Roby, Mohamed H. H. |
title |
Oxidative stability of DHA phenolic ester |
title_short |
Oxidative stability of DHA phenolic ester |
title_full |
Oxidative stability of DHA phenolic ester |
title_fullStr |
Oxidative stability of DHA phenolic ester |
title_full_unstemmed |
Oxidative stability of DHA phenolic ester |
title_sort |
oxidative stability of dha phenolic ester |
publisher |
HAL CCSD |
publishDate |
2015 |
url |
https://hal.univ-lorraine.fr/hal-01267385 https://doi.org/10.1016/j.foodchem.2014.07.124 |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
ISSN: 0308-8146 Food Chemistry https://hal.univ-lorraine.fr/hal-01267385 Food Chemistry, Elsevier, 2015, 169, pp.41-48. ⟨10.1016/j.foodchem.2014.07.124⟩ |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.07.124 hal-01267385 https://hal.univ-lorraine.fr/hal-01267385 doi:10.1016/j.foodchem.2014.07.124 |
op_doi |
https://doi.org/10.1016/j.foodchem.2014.07.124 |
container_title |
Food Chemistry |
container_volume |
169 |
container_start_page |
41 |
op_container_end_page |
48 |
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1766252309474443264 |