Optimization of enzymatic esterification of dihydrocaffeic acid with hexanol in ionic liquid using response surface methodology

摘要

BackgroundDeveloping an efficient lipophilization reaction system for phenolic derivatives could enhance their applications in food processing. Low solubility of phenolic acids reduces the efficiency of phenolic derivatives in most benign enzyme solvents. The conversion of phenolic acids through esterification alters their solubility and enhances their use as food antioxidant additives as well as their application in cosmetics. ResultsThis study has shown that lipase-catalyzed esterification of dihydrocaffeic acid with hexanol in ionic liquid (1-butyl-3-methylimidazoliumbis (trifluoromethylsulfonyl) imide) was the best approach for esterification reaction. In order to achieve the maximum yield, the process was optimized by response surface methodology (RSM) based on a five-level and four independent variables such as: dosage of enzyme; hexanol/dihydrocaffeic acid mole ratio; temperature and reaction time. The optimum esterification condition (Y?=?84.4%) was predicted to be obtained at temperature of 39.4?°C, time of 77.5?h dosage of enzyme at 41.6% and hexanol/dihydrocaffeic acid mole ratio of 2.1. Conclusion Finally, this study has produced an efficient enzymatic esterification method for the preparation of hexyl dihydrocaffeate in vitro using a lipase in an ionic liquid system. Concentration of hexanol was the most significant (p Open image in new window Graphical abstract Synthesis of different Hexyl dihydrocaffeates in ionic liquid