Acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps

• Main Authors: Ma X., Wang E., Lu Y., Wang Y., Ou S., Yan R.
• Other Authors: DEPT OF CHEMISTRY
• Format: Article
• Published: 2019
• Subjects: acrylamide; antioxidant; dichloromethane; ether; flavonoid; isoorientin 6'' laurate; isovitexin 6'' laurate; lauric acid; lauric acid derivative; lipase B; methanol; orientin 6'' laurate; pentanol; silica gel; unclassified drug; vitexin 6'' laurate; apigenin; fatty acid; fungal protein; glucoside; isoorientin; isovitexin; lipase B, Candida antarctica; luteolin; orientin; plant extract; tert-amyl alcohol; triacylglycerol lipase; vitexin; acylation; antioxidant activity; Article; bamboo; Candida antarctica; column chromatography; concentration (parameters); food; food processing; fried potato crisp; high performance liquid chromatography; isolation procedure; nonhuman; plant leaf; potato; thin layer chromatography; chemistry; food handling; genetics; procedures; Sasa; Solanum tuberosum; Acrylamide; Acylation; Antioxidants; Apigenin; Fatty Acids; Flavonoids; Food Handling; Fungal Proteins; Glucosides; Lauric Acids; Lipase; Luteolin; Pentanols; Plant Extracts; Plant Leaves
• Online Access: https://scholarbank.nus.edu.sg/handle/10635/161503
• Institution: National University of Singapore

10.1371/journal.pone.0130680