Response surface methodology for optimization of enzymatic acylation of (R)-(‒)-linalool application to essential oils

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Chaibrassou Naouel, Zeror Saoussen, Merabet-Khelassi Mounia, Kilani-Morakchi Samira, Sifi Karima
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Abstract

The essential oils of Lavender (Lavandula angustifolia) and Tropical Basil (Ocimum basilicum) are characteristically high in both linalool and linalyl acetate esters, key constituents determining essential oil (EO) quality and activity. The enrichment of these products in linalyl acetate has a great interest in the industry. Herein, we report the production of linalyl acetate using the free lipase PPL as a catalyst in a solvent-free medium. Parametric studies referring response surface methodology (RSM) were applied to optimize the conversion. The optimal experimental condition for (R)-linalool acylation (temperature at 60°C, catalyst amount at 150 mg, volume of acetic anhydride at 1 mL, and reaction time at 5 days) was obtained from an experimental design analysis. Under these conditions, the enzymatic acylation was carried out for both pure linalool, Lavandula angustifolia and O. basilicum essential oils as substrates. 24.94% conversion of pure linalool to linalyl acetate was obtained; however, essential oils gave lower conversions (conv = 13%).

Abstract Image

响应面法优化(R)-(-)-芳樟醇在精油中的酶促酰化反应
薰衣草(Lavandula angustifolia)和热带罗勒(Ocimum basilicum)的精油富含芳樟醇和芳樟酸酯,这是决定精油质量和活性的关键成分。这些产品在乙酸芳樟醇中的富集在工业上有很大的兴趣。在此,我们报告了在无溶剂培养基中使用游离脂肪酶PPL作为催化剂生产乙酸芳樟醇。采用响应面法(RSM)进行参数化研究。通过实验设计分析得到了(R)-芳樟醇酰化的最佳实验条件(温度60℃,催化剂用量150 mg,乙酸酐体积1 mL,反应时间5 d)。在此条件下,以纯芳樟醇、薰衣草精油和香樟精油为底物进行酶促酰化反应。纯芳樟醇转化为乙酸芳樟醇的转化率为24.94%;然而,精油的转化率较低(转化率= 13%)。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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