Green Synthesis Of Butyl Acetate, A Pineapple Flavour Via Lipase-Catalyzed Reaction

• Main Authors: S. Mat Radzi, W.A.F. Mustafa, S.S Othman, H.M. Noor
• Format: Text
• Language: English
• Published: Zenodo 2011
• Subjects: Butyl acetate; immobilized enyzme; esterification; flavor ester; green synthesis; Arellano; Ferreira; Romero; Williamson; antartic*
• Online Access: https://dx.doi.org/10.5281/zenodo.1070877; https://zenodo.org/record/1070877

Nowadays, butyl acetate, a pineapple flavor has been applied widely in food, beverage, cosmetic and pharmaceutical industries. In this study, Butyl acetate, a flavor ester was successfully synthesized via green synthesis of enzymatic reaction route. Commercial immobilized lipase from Rhizomucor miehei (Lipozyme RMIM) was used as biocatalyst in the esterification reaction between acetic acid and butanol. Various reaction parameters such as reaction time (RT), temperature (T) and amount of enzyme (E) were chosen to optimize the reaction synthesis in solvent-free system. The optimum condition to produce butyl acetate was at reaction time (RT), 18 hours; temperature (T), 37°C and amount of enzyme, 25 % (w/w of total substrate). Analysis of yield showed that at optimum condition, >78 % of butyl acetate was produced. The product was confirmed as butyl acetate from FTIR analysis whereby the presence of an ester group was observed at wavenumber of 1742 cm-1. : {"references": ["P.T. 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