title: Enzymatic Acylation of Anthocyanin Isolated from Black Rice with Methyl Aromatic Acid Ester as Donor: Stability of the Acylated Derivatives.
abstract: The enzymatic acylation of anthocyanin from black rice with aromatic acid methyl esters as acyl donors and Candida antarctica lipase B was carried out under reduced pressure. The highest conversion of 91% was obtained with benzoic acid methyl ester as acyl donor; cyanidin 3-(6″-benzoyl)-glucoside, cyanidin 3-(6″-salicyloyl)-glucoside, and cyanidin 3-(6″-cinnamoyl)-glucoside were successfully synthesized. This is the first report on the enzymatic acylation of anthocyanin from black rice with methyl aromatic esters as acyl donors and lipase as biocatalyst. Furthermore, the acylation with aromatic carboxylic acids enhanced both the thermostability and light resistivity of anthocyanin. In particular, cyanidin 3-(6″-cinnamoyl)-glucoside was the most stable among the three acylated anthocyanins synthesized.
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, Jiangsu, People's Republic of China.|Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, Jiangsu, People's Republic of China.
authors.forename: Zheng
authors.initials: Z
authors.lastname: Yan
authors.affiliation: Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, Jiangsu, People's Republic of China.
authors.forename: Chunyang
authors.initials: C
authors.lastname: Li
authors.affiliation: Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, Jiangsu, People's Republic of China.
authors.forename: Lixia
authors.initials: L
authors.lastname: Zhang
authors.affiliation: School of Food Science and Engineering, Nanjing University of Finance and Economics , Nanjing 210046, Jiangsu, People's Republic of China.
authors.forename: Qin
authors.initials: Q
authors.lastname: Liu
authors.affiliation: Department of Food Science and Engineering, Jinan University , Guangzhou 510632, Guangdong, People's Republic of China.
authors.forename: Shiyi
authors.initials: S
authors.lastname: Ou
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, Jiangsu, People's Republic of China.
authors.forename: Xiaoxiong
authors.initials: X
authors.lastname: Zeng
mesh_terms: D000215:Acylation; D000872:Anthocyanins / Q000737:chemistry*; D055162:Biocatalysis; D004952:Esters / Q000737:chemistry; D005656:Fungal Proteins / Q000737:chemistry*; D008049:Lipase / Q000737:chemistry*; D015394:Molecular Structure; D012275:Oryza / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D004952:Esters; D005656:Fungal Proteins; D010936:Plant Extracts; D008049:Lipase; C431349:lipase B, Candida antarctica
keywords: Candida antarctica lipase B; anthocyanin; black rice; cyanidin-3-glucoside; enzymatic acylation