Solvent-Free Production of Bioflavors by Enzymatic Esterification of Citronella (Cymbopogon winterianus) Essential Oil

Paroul, Natália; Grzegozeski, Luana Paula; Chiaradia, Viviane; Treichel, Helen; Cansian, Rogério Luís; Oliveira, J. Vladimir

doi:10.1007/s12010-011-9399-4

Cited by 20 publications

(11 citation statements)

References 20 publications

(21 reference statements)

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“…Synthesis of geranyl and citronellyl esters from citronella essential oil with a commercial lipase from C. antarctica was investigated by Paroul et al [21]. The optimized experimental conditions were 60°C, 6 h of reaction time, molar ratio of essential oil/acid of 1:1, and concentration of enzyme of 10 wt%.…”

Section: Effect Of Temperaturementioning

confidence: 99%

Antimicrobial and Antioxidant Activities of Clove Essential Oil and Eugenyl Acetate Produced by Enzymatic Esterification

Vanin

Orlando

Piazza

et al. 2014

Appl Biochem Biotechnol

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This work reports the maximization of eugenyl acetate production by esterification of essential oil of clove in a solvent-free system using Novozym 435 as catalyst. The antimicrobial and antioxidant activities of clove essential oil and eugenyl acetate produced were determined. The conditions that maximized eugenyl acetate production were 60 °C, essential oil of clove to acetic anhydride ratio of 1:5, 150 rpm, and 10 wt% of enzyme, with a conversion of 99.87 %. A kinetic study was performed to assess the influence of substrates' molar ratio, enzyme concentration, and temperature on product yield. Results show that an excess of anhydride, enzyme concentration of 5.5 wt%, 50 °C, and essential oil of clove to acetic anhydride ratio of 1:5 afforded nearly a complete conversion after 2 h of reaction. Comparing the antibacterial activity of the essential oil of clove before and after esterification, we observed a decrease in the antimicrobial activity of eugenyl acetate, particularly with regard to minimum inhibitory concentration (MIC). Both eugenyl acetate and clove essential oil were most effective to the gram-negative than gram-positive bacteria group. The results showed a high antioxidant potential for essential oil before and particularly after the esterification reaction thus becoming an option for the formulation of new antioxidant products.

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Section: Effect Of Temperaturementioning

confidence: 99%

Antimicrobial and Antioxidant Activities of Clove Essential Oil and Eugenyl Acetate Produced by Enzymatic Esterification

Vanin

Orlando

Piazza

et al. 2014

Appl Biochem Biotechnol

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“…Currently, the conversion of fats and oils into products with high added value, such as free fatty acids (FFAs) and their derivatives, has been of great commercial interest; these compounds act as essential components in the oleochemical industry [1]. A significant number of products require fatty acids to manufacture in the industrial sector, spurring research into the resolution of racemic mixtures [2], the synthesis of emulsifiers [3,4], the transformation of lipids in order to produce structured lipids with high levels of polyunsaturated fatty acids [5,6], and obtaining bioaromas [7]. Recently, FFAs have been used for biodiesel production [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Additives and Process Variables on Enzymatic Hydrolysis of Macauba Kernel Oil (Acrocomia aculeata)

Raspe

Cardozo‐Filho²,

Silva

2013

International Journal of Chemical Engineering

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This work investigates the production of free fatty acids (FFAs) from the enzymatic hydrolysis of macauba kernel oil. Experiments evaluate the effect of different enzymes and the addition of salts, surfactants, and solvents to the reaction medium, as well as the effect of process variables. Results showed that FFA yields obtained for use of Lipozyme RM IM were higher than those obtained from Lipozyme TL IM and Lipozyme 435. The addition of salts and surfactants did not promote increased production of FFAs, while addingn-hexane and heptane to the reaction medium led to an increased reaction rate. It can be observed for the results that the temperature, water : oil mass ratio, and enzyme percentage had positive effects on the FFA yield in the range of 35°C to 55°C, 1 : 20 to 1 : 2, and 1 to 15%, respectively, and that, from these limits, increases in these variables did not cause significant increase in FFA yields. The addition of buffer promoted an increase in yield FFAs, as well as the pH of the buffer, and it was reported that an agitation of 400 rpm resulted in the highest yields in the investigated range.

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“…It was found to be more effective than conventional method [23]. The effect of solvent-free microwave extraction was performed on several medicinal plants such as Calamintha nepeta [24], Basil leaves [25], Dryopteris fragrans [26], Schisandra chinensis [27], Cymbopogon winterianus [28].…”

Section: Solvent-free Microwave Extractionmentioning

confidence: 99%

Solventless Extraction of Essential Oil

Aslam¹,

Ahmad²,

Raja³

2018

Green Chemistry

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Essential oil is one of an important concentrated liquid that possesses many physical, chemical and pharmacological properties. Extraction of essential is one of the main issues in the last decade. Conventional treatment consisting of hydrodistillation and steam distillation has many disadvantages and finds difficult to purify essential oil. Now, it is much easier to extract essential oil with the invention of new greener technologies that reduce the involvement of solvent, decrease the extraction time, energy and descent the interaction of the concentrated volatile liquid with atmospheric oxygen through the application of vacuum.

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Solvent-Free Production of Bioflavors by Enzymatic Esterification of Citronella (Cymbopogon winterianus) Essential Oil

Cited by 20 publications

References 20 publications

Antimicrobial and Antioxidant Activities of Clove Essential Oil and Eugenyl Acetate Produced by Enzymatic Esterification

Antimicrobial and Antioxidant Activities of Clove Essential Oil and Eugenyl Acetate Produced by Enzymatic Esterification

Effect of Additives and Process Variables on Enzymatic Hydrolysis of Macauba Kernel Oil (Acrocomia aculeata)

Solventless Extraction of Essential Oil

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