Tailored esterification of Geraniin for optimal anti-isomerization and anti-oxidation activities

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-07-03 DOI:10.1016/j.foodres.2025.116974

Junxia Jiang , Pengyin Li , Hongting Ji , Zhenpei Liang , Aoxue Tang , Xinyi Lu , Tong Li , Yang Qu , Jiamu Kang , Tian Li , Weimin Zhang

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Abstract

Geraniin (GER), a characteristic polyphenol from the pericarp of rambutan, was severely limited in lipid systems due to its poor lipid solubility and thermal stability. In this study, geraniin oleates (GO) with different degrees of esterification were constructed firstly, which significantly enhanced the lipid solubility (104.24–244.92 %) and thermal stability (the GO-triester's initial decomposition temperature increased by 115.5 %) of GER. The nonlinear structure-activity relationships between esterification degrees and activities were also revealed. Optimal anti-isomerization (65.48 %) and anti-oxidation (27.23 %) activities were achieved by balancing the degree of modification (21–43 %) and retaining hydroxyl groups (8–11). Excessive esterification (64–86 %) led to spatial blockage and even triggered the pro-oxidant effects. The study provided a new strategy for the modification of natural polyphenols to achieve high-value.

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为最佳的抗异构化和抗氧化活性量身定制的香叶苷酯化

Geraniin （GER）是红毛丹果皮中的一种特征多酚，由于其较差的脂溶性和热稳定性，在脂质系统中受到严重限制。本研究首先构建了不同酯化程度的geraniin oleates (GO)，显著提高了GER的脂溶性（104.24 - 244.92%）和热稳定性（GO三酯初始分解温度提高115.5%）。揭示了酯化度与活性之间的非线性构效关系。通过平衡修饰度（21 - 43%）和保留羟基（8-11），获得了最佳的抗异构化活性（65.48%）和抗氧化活性（27.23%）。过度酯化（64 - 86%）导致空间堵塞，甚至引发促氧化作用。该研究为天然多酚的高价值改性提供了新的策略。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.