Mono-and dioleyl p-coumarate phenolipids and their antioxidant activity in a muscle food model system  

作　　者：Jiankang Wang Xiaojia Hu Yan Huang Ye Zou Linxiao Han Daoying Wang Fereidoon Shahidi 

机构地区：[1]School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi’an,710021,People’s Republic of China [2]Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing,210014,People’s Republic of China [3]Department of Biochemistry,Memorial University of Newfoundland,St.John’s,NL,A1C 5S7,Canada

出　　处：《Food Production, Processing and Nutrition》2022年第1期72-84,共13页食物生产加工与营养（英文）

基　　金：support from the Department of Science and Technology of Shaanxi Province, P. R. China (No. 2020NY-102);The author FS thanks the Natural Science and Engineering Research Council (NSERC) of Canada for support in the form of a Discovery Grant.

摘　　要：Response surface methodology (RSM) was used to optimize the degree of esterification of p-coumaric acid to triolein via lipase-catalyzed acidolysis, and enzyme load, reaction time and mole ratio of substrates were selected as variables in the experimental design. The results showed that the model employed was highly sufficient for determining the effectiveness and interaction of three selected variables, enzyme load, reaction time and the mole ratio of substrates, on the dependent variable, the degree of esterification. Although the optimization point was not found in the selected range of the three variables, the steepest ascent analysis suggested that an increase of these three variables might lead to a stationary point. However, based on the limitations on increasing the range of tested variables, including possible oxidation of synthesized lipids and increased cost, the degree of esterification so yielded in the designed central composite design should be the one closest to the possible ideal optimized degree. The p-coumarates so produced exhibited varying antioxidant performance in the tested muscle food model, which could be explained by their different lipophilicity. Moreover, the potential health benefits of synthesized phenolic lipids have been discussed.

关 键 词：Response surface methodology ACIDOLYSIS P-coumaric acid Monooleyl p-coumarates Dioleyl p-coumarates Antioxidant activity 

分 类 号：TS201[轻工技术与工程—食品科学]