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Research Article
José Vladimir Oliveira
Universidade Federal de Santa Catarina
Corresponding Author
ORCiD: https://orcid.org/0000-0002-6196-3498
License:
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In this research, eugenyl acetate, a compound with flavoring, antioxidant and antimicrobial properties, was obtained from essential oil of clove (Syzygium aromaticum) via liquid lipase-mediated acetylation. Clove essential oil was extracted by drag water vapor from dry flower buds and its physic-chemical characteristics were analyzed. For the enzymatic synthesis, an extensive evaluation of reaction parameters was accomplished through employment of distinct reaction temperatures, acetic anhydride to eugenol molar ratios, enzyme loads and three different lipases (a lyophilized enzyme produced by solid-state fermentation of sunflower seed with Penicillium sumatrense microorganism and others two commercial lipases – Lipozyme TL 100L and CALB L). Characterization by Infrared Spectroscopy and Nuclear Magnetic Resonance (1H NMR and 13C) was used to confirm the presence of eugenyl acetate in the samples. Through optimized conditions (55 °C, acetic anhydride to eugenol molar ratio of 1:1, 10 wt% of Lipozyme TL 100L), 91.80 % of conversion after 2 h was achieved to the eugenyl acetate production. With the results obtained, it was possible to conclude that the use of lipases in liquid formulation is a promising alternative for the synthesis of essential esters largely applied on food, cosmetic and pharmaceutical industries.
Keywords
Eugenyl Acetate, Eugenol, Lipase, Enzymatic Synthesis, Acetylation
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View the published article at Applied Biochemistry and Biotechnology.
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See the published version of this preprint at Applied Biochemistry and Biotechnology.
This is a preprint, a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
Research Article
José Vladimir Oliveira
Universidade Federal de Santa Catarina
Corresponding Author
ORCiD: https://orcid.org/0000-0002-6196-3498
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Published
View the published article at Applied Biochemistry and Biotechnology.
Version 1
Posted 16 Apr, 2021
No community comments so far
Reviewers invited
Invitations sent on 13 Apr, 2021
Editor invited
On 12 Apr, 2021
First submitted
On 12 Apr, 2021
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
Subject Areas
Biotechnology and Bioengineering
License:
This work is licensed under a CC BY 4.0 License. Read Full License
View the published article at Applied Biochemistry and Biotechnology.
In this research, eugenyl acetate, a compound with flavoring, antioxidant and antimicrobial properties, was obtained from essential oil of clove (Syzygium aromaticum) via liquid lipase-mediated acetylation. Clove essential oil was extracted by drag water vapor from dry flower buds and its physic-chemical characteristics were analyzed. For the enzymatic synthesis, an extensive evaluation of reaction parameters was accomplished through employment of distinct reaction temperatures, acetic anhydride to eugenol molar ratios, enzyme loads and three different lipases (a lyophilized enzyme produced by solid-state fermentation of sunflower seed with Penicillium sumatrense microorganism and others two commercial lipases – Lipozyme TL 100L and CALB L). Characterization by Infrared Spectroscopy and Nuclear Magnetic Resonance (1H NMR and 13C) was used to confirm the presence of eugenyl acetate in the samples. Through optimized conditions (55 °C, acetic anhydride to eugenol molar ratio of 1:1, 10 wt% of Lipozyme TL 100L), 91.80 % of conversion after 2 h was achieved to the eugenyl acetate production. With the results obtained, it was possible to conclude that the use of lipases in liquid formulation is a promising alternative for the synthesis of essential esters largely applied on food, cosmetic and pharmaceutical industries.
Figure 1
Figure 2
Figure 3
Figure 4
This is a list of supplementary files associated with this preprint. Click to download.
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