Abstract
Naringin is a flavonoid that has been shown to be a good antioxidant nutraceutical ingredient (1), although its applications in final formulations represent a challenge due to its low solubility, both in water and in organic solvents. This study addresses this problem by functionalizing naringin through enzymatic acylation catalyzed by the immobilized lipase Candida antarctica lipase B and using acyl donors of different chain lengths.Acylation was performed using three different molar ratios (1:3, 1:5, 1:10) using acetonitrile as the reaction solvent, three activated acyl donors, acetate (C2), propionate (C3), and laurate (C12) vinyl esters, were used the reaction products and solubility were evaluated by HPLC.For naringin acetate and propionate, we found that the acylation reaction reached a maximum of 99.3% conversion at the three molar ratios in 24 h, while at 48 h, it reached 100% conversion, and for laurate, only 90% conversion was reached at 48 h. These improvements could enhance the use of naringin in the food and cosmetic industries, which is often limited by its low solubility in its mononacylated form.
Presenters
Elisa Gutiérrez NavarroStudent, PhD Ciencias en Procesos Biotecnológicos, Universidad de Guadalajara, Jalisco, Mexico Daniel Padilla
Georgina Sandoval
Josue Raymundo Solís Pacheco
Profesor Investigador, Departamento de Farmacobiología, Universidad de Guadalajara, Jalisco, Mexico
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Flavonoid, Lipase, Acylation
