{"title":"响应面法优化(R)-(-)-芳樟醇在精油中的酶促酰化反应","authors":"Chaibrassou Naouel, Zeror Saoussen, Merabet-Khelassi Mounia, Kilani-Morakchi Samira, Sifi Karima","doi":"10.1002/ffj.3735","DOIUrl":null,"url":null,"abstract":"<p>The essential oils of Lavender (<i>Lavandula angustifolia</i>) and Tropical Basil (<i>Ocimum basilicum</i>) 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 <i>PPL</i> 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 (<i>R</i>)-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<i>, Lavandula angustifolia</i> and <i>O. basilicum</i> essential oils as substrates. 24.94% conversion of pure linalool to linalyl acetate was obtained; however, essential oils gave lower conversions (conv = 13%).</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 3","pages":"183-192"},"PeriodicalIF":2.1000,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Response surface methodology for optimization of enzymatic acylation of (R)-(‒)-linalool application to essential oils\",\"authors\":\"Chaibrassou Naouel, Zeror Saoussen, Merabet-Khelassi Mounia, Kilani-Morakchi Samira, Sifi Karima\",\"doi\":\"10.1002/ffj.3735\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The essential oils of Lavender (<i>Lavandula angustifolia</i>) and Tropical Basil (<i>Ocimum basilicum</i>) 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 <i>PPL</i> 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 (<i>R</i>)-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<i>, Lavandula angustifolia</i> and <i>O. basilicum</i> essential oils as substrates. 24.94% conversion of pure linalool to linalyl acetate was obtained; however, essential oils gave lower conversions (conv = 13%).</p>\",\"PeriodicalId\":170,\"journal\":{\"name\":\"Flavour and Fragrance Journal\",\"volume\":\"38 3\",\"pages\":\"183-192\"},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2023-03-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Flavour and Fragrance Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3735\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3735","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Response surface methodology for optimization of enzymatic acylation of (R)-(‒)-linalool application to essential oils
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%).
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.