Enzymatic Acylation of Epigallocatechin Gallate (EGCG) and Antioxidant Activity of Acylated EGCG in Soybean Oil

doi:10.7506/spkx1002-6630-201308001

Abstract

Abstract: The acetylation of EGCG as a green tea polyphenol was catalyzed by lipases in a non-aqueous phase reaction system so as to increase the lipophilicity of EGCG. This study investigated the effects of solvent type, enzyme dosage, reaction temperature and vinyl acetate/EGCG molar ratio on the conversion rate of EGCG. These reaction conditions were optimized by one-factor-at-a-time method and orthogonal array design. As a result, the optimum conditions for EGCG acetylation were found to be reaction at 45 ℃ for 10 h in acetonitrile with a vinyl acetate-to-EGCG molar ratio of 0.5:1 and an enzyme dosage of 7%. In soybean oil, the antioxidant activity of acylated EGCG was higher than that of EGCG and BHT but lower than that of TBHQ at equal concentration.

Key words: enzymatic acetylation, epigallocatechin gallate (EGCG), antioxidant activity

CLC Number:

TS272

Zhe LI Hongxin Wang. Enzymatic Acylation of Epigallocatechin Gallate (EGCG) and Antioxidant Activity of Acylated EGCG in Soybean Oil[J]. FOOD SCIENCE, 2013, 34(8): 1-5.

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Enzymatic Acylation of Epigallocatechin Gallate (EGCG) and Antioxidant Activity of Acylated EGCG in Soybean Oil

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