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Journal Articles Food Chemistry Year : 2015

Oxidative stability of DHA phenolic ester


Docosahexaenoic acid vanillyl ester (DHA-VE) was synthesized from docosahexaenoic acid ethyl ester (DHA-EE) and vanillyl alcohol by a solvent-free alcoholysis process catalysed by Candida antarctica lipase B. Oxidative stability of pure DHA-VE and the crude reaction medium consisting of 45% DHA-VE and 55% DHA-EE were compared with that of DHA-EE under various storage conditions. Oxidation progress was followed by determination of conjugated dienes and FTIR measurements. Analyses showed that DHA-EE was rapidly oxidised under all storage conditions in comparison with DHA-VE and crude reaction medium, whatever the temperature and the storage time. The grafting of vanillyl alcohol appeared as a powerful way to stabilize DHA against oxidation. Thanks to their stability, both DHA-VE and the crude reaction medium, allowing the production of the ester, offer huge potential as functional ingredients.
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hal-01267385 , version 1 (04-02-2016)



Mohamed H. H. Roby, Vanessa C. de Castro, Brenda N. Targino, Paulo H. Alves da Silva, Cecile Mangavel, et al.. Oxidative stability of DHA phenolic ester. Food Chemistry, 2015, 169, pp.41-48. ⟨10.1016/j.foodchem.2014.07.124⟩. ⟨hal-01267385⟩
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