Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry
(Arctostaphylos alpina) and Lipophilic
Properties, Thermostability, and Antioxidant Capacity of the Derivatives
posted on 2018-02-27, 00:00authored byWei Yang, Maaria Kortesniemi, Baoru Yang, Jie Zheng
Cyanidin-3-O-galactoside
(cy-gal) isolated from alpine bearberry (Arctostaphylos
alpine L.) was enzymatically acylated with saturated
fatty acids of different chain lengths with Candida
antarctica lipase immobilized on acrylic resin (Novozyme
435). The acylation reaction was optimized by considering the reaction
medium, acyl donor, substrate molar ratio, reaction temperature, and
reaction time. The highest conversion yield of 73% was obtained by
reacting cy-gal with lauric acid (molar ratio of 1:10) in tert-butanol at 60 °C for 72 h. A novel compound was
synthesized, which was identified as cyanidin-3-O-(6″-dodecanoyl)galactoside by mass spectrometry and nuclear
magnetic resonance. Introducing lauric acid into cy-gal significantly
improved both the lipophilicity and thermostability and substantially
preserved the ultraviolet–visible absorbance and antioxidant
properties. The research provides important insight in expanding the
application of natural anthocyanins in the cosmetic and food industries.