Oxidative stability of DHA phenolic ester

• Published in: Food Chemistry
• Main Authors: Roby, Mohamed H. H., de Castro, Vanessa C., Targino, Brenda N., Alves da Silva, Paulo H., Mangavel, Cecile, Chrétien, Francoise, Humeau, Catherine, Desobry, Stéphane
• Other Authors: Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine (UL), Fayoum University, Universidade Federal de Viçosa = Federal University of Viçosa (UFV), Structure et Réactivité des Systèmes Moléculaires Complexes (SRSMC), Institut de Chimie du CNRS (INC)-Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS)
• Format: Article in Journal/Newspaper
• Language: English
• Published: HAL CCSD 2015
• Subjects: [CHIM]Chemical Sciences; Antarc*; Antarctica
• Online Access: https://hal.univ-lorraine.fr/hal-01267385; https://doi.org/10.1016/j.foodchem.2014.07.124

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.