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Molecules 2011, 16(8), 7171-7182;

Optimized Enzymatic Synthesis of Hesperidin Fatty Acid Esters in a Two-Phase System Containing Ionic Liquid

São Francisco University, São Francisco de Assis Av., 218, Bragança Paulista, SP 12916-900, Brazil
Laboratory of Food Biochemistry, Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas 13083-862, Brazil
Department of Plant Biology, Institute of Biology, State University of Campinas (UNICAMP), Campinas 13083-970, Brazil
Author to whom correspondence should be addressed.
Received: 29 June 2011 / Revised: 16 August 2011 / Accepted: 17 August 2011 / Published: 23 August 2011
(This article belongs to the Special Issue Enzyme-Catalyzed Reactions)
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Response surface methodology (RSM) based on a five-level, three-variable central composite design (CCD) was employed for modeling and optimizing the conversion yield of the enzymatic acylation of hesperidin with decanoic acid using immobilized Candida antarctica lipase B (CALB) in a two-phase system containing [bmim]BF4. The three variables studied (molar ratio of hesperidin to decanoic acid, [bmim]BF4/acetone ratio and lipase concentration) significantly affected the conversion yield of acylated hesperidin derivative. Verification experiments confirmed the validity of the predicted model. The lipase showed higher conversion degree in a two-phase system using [bmim]BF4 and acetone compared to that in pure acetone. Under the optimal reaction conditions carried out in a single-step biocatalytic process when the water content was kept lower than 200 ppm, the maximum acylation yield was 53.6%. View Full-Text
Keywords: Candida antarctica; lipase; hesperidin; acylation Candida antarctica; lipase; hesperidin; acylation

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Araújo, M.E.M.B.; Contesini, F.J.; Franco, Y.E.M.; Sawaya, A.C.F.; Alberto, T.G.; Dalfré, N.; Carvalho, P.O. Optimized Enzymatic Synthesis of Hesperidin Fatty Acid Esters in a Two-Phase System Containing Ionic Liquid. Molecules 2011, 16, 7171-7182.

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