title: Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives' Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps.
abstract: This study selectively acylated the primary hydroxyl groups on flavonoids in antioxidant of bamboo leaves (AOB) using lauric acid with Candida antarctica lipase B in tert-amyl-alcohol. The separation and isolation of acylated derivatives were performed using silica gel column chromatography with a mixture of dichloromethane/diethyl ether/methanol as eluents. Both thin layer chromatography and high-performance liquid chromatography analyses confirmed the high efficiency of the isolation process with the purified orientin-6″-laurate, isoorientin-6″-laurate, vitexin-6″-laurate, and isovitexin-6″-laurate that were obtained. The addition of AOB and acylated AOB reduced acrylamide formation in fried potato crisps. Results showed that 0.05% AOB and 0.05% and 0.1% acylated AOB groups significantly (p < 0.05) reduced the content of acrylamide in potato crisps by 30.7%, 44.5%, and 46.9%, respectively.
authors.affiliation: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China.
authors.forename: Xiang
authors.initials: X
authors.lastname: Ma
authors.affiliation: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China.
authors.forename: Erpei
authors.initials: E
authors.lastname: Wang
authors.affiliation: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China.
authors.forename: Yuyun
authors.initials: Y
authors.lastname: Lu
authors.affiliation: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China.
authors.forename: Shiyi
authors.initials: S
authors.lastname: Ou
authors.affiliation: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China.
authors.forename: Rian
authors.initials: R
authors.lastname: Yan
mesh_terms: D020106:Acrylamide / Q000737:chemistry*; D000215:Acylation; D000975:Antioxidants / Q000737:chemistry*; D047310:Apigenin / Q000737:chemistry / Q000235:genetics; D005227:Fatty Acids / Q000737:chemistry*; D005419:Flavonoids / Q000737:chemistry; D005511:Food Handling / Q000379:methods; D005656:Fungal Proteins / Q000737:chemistry*; D005960:Glucosides / Q000737:chemistry; D007850:Lauric Acids / Q000737:chemistry; D008049:Lipase / Q000737:chemistry*; D047311:Luteolin / Q000737:chemistry; D000439:Pentanols / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry*; D031787:Sasa / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D005419:Flavonoids; D005656:Fungal Proteins; D005960:Glucosides; D007850:Lauric Acids; D000439:Pentanols; D010936:Plant Extracts; C030358:lauric acid; D020106:Acrylamide; C032765:tert-amyl alcohol; D047310:Apigenin; C032731:vitexin; C057912:homoorientin; D008049:Lipase; C431349:lipase B, Candida antarctica; C065886:orientin; C049772:isovitexin; D047311:Luteolin