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Citation
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HERO ID
3494137
Reference Type
Journal Article
Title
Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives' Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps
Author(s)
Ma, X; Wang, E; Lu, Y; Wang, Y; Ou, S; Yan, R
Year
2015
Is Peer Reviewed?
1
Journal
PLoS ONE
EISSN:
1932-6203
Volume
10
Issue
6
Page Numbers
e0130680
Language
English
PMID
26098744
DOI
10.1371/journal.pone.0130680
Abstract
This study selectively acylated the primary hydroxyl groups on flavonoids in antioxidant of bamboo leaves (AOB) using lauric acid with Candida antarctica lipase B in tert-amyl-alcohol. The separation and isolation of acylated derivatives were performed using silica gel column chromatography with a mixture of dichloromethane/diethyl ether/methanol as eluents. Both thin layer chromatography and high-performance liquid chromatography analyses confirmed the high efficiency of the isolation process with the purified orientin-6″-laurate, isoorientin-6″-laurate, vitexin-6″-laurate, and isovitexin-6″-laurate that were obtained. The addition of AOB and acylated AOB reduced acrylamide formation in fried potato crisps. Results showed that 0.05% AOB and 0.05% and 0.1% acylated AOB groups significantly (p < 0.05) reduced the content of acrylamide in potato crisps by 30.7%, 44.5%, and 46.9%, respectively.
Tags
IRIS
•
tert-Amyl ethyl ether (TAEE)
Initial Litsearch 6/2018
Pubmed
OPPT REs
•
OPPT_Methylene Chloride_F. Human Health
Total – title/abstract screening
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