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

10.1371/journal.pone.0130680

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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
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Institution:	National University of Singapore

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spelling	sg-nus-scholar.10635-1615032023-08-29T22:19:46Z 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 Ma X. Wang E. Lu Y. Wang Y. Ou S. Yan R. DEPT OF CHEMISTRY 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 acrylamide antioxidant apigenin fatty acid fungal protein glucoside isoorientin isovitexin lauric acid 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 acylation chemistry food handling genetics plant leaf potato procedures Sasa Candida antarctica Solanum tuberosum Acrylamide Acylation Antioxidants Apigenin Fatty Acids Flavonoids Food Handling Fungal Proteins Glucosides Lauric Acids Lipase Luteolin Pentanols Plant Extracts Plant Leaves Sasa Solanum tuberosum 10.1371/journal.pone.0130680 PLoS ONE 10 6 130680 2019-11-06T01:29:26Z 2019-11-06T01:29:26Z 2015 Article Ma X., Wang E., Lu Y., Wang Y., Ou S., Yan R. (2015). 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. PLoS ONE 10 (6) : 130680. ScholarBank@NUS Repository. https://doi.org/10.1371/journal.pone.0130680 19326203 https://scholarbank.nus.edu.sg/handle/10635/161503 Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ Unpaywall 20191101
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	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 acrylamide antioxidant apigenin fatty acid fungal protein glucoside isoorientin isovitexin lauric acid 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 acylation chemistry food handling genetics plant leaf potato procedures Sasa Candida antarctica Solanum tuberosum Acrylamide Acylation Antioxidants Apigenin Fatty Acids Flavonoids Food Handling Fungal Proteins Glucosides Lauric Acids Lipase Luteolin Pentanols Plant Extracts Plant Leaves Sasa Solanum tuberosum
spellingShingle	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 acrylamide antioxidant apigenin fatty acid fungal protein glucoside isoorientin isovitexin lauric acid 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 acylation chemistry food handling genetics plant leaf potato procedures Sasa Candida antarctica Solanum tuberosum Acrylamide Acylation Antioxidants Apigenin Fatty Acids Flavonoids Food Handling Fungal Proteins Glucosides Lauric Acids Lipase Luteolin Pentanols Plant Extracts Plant Leaves Sasa Solanum tuberosum Ma X. Wang E. Lu Y. Wang Y. Ou S. Yan R. 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
description	10.1371/journal.pone.0130680
author2	DEPT OF CHEMISTRY
author_facet	DEPT OF CHEMISTRY Ma X. Wang E. Lu Y. Wang Y. Ou S. Yan R.
format	Article
author	Ma X. Wang E. Lu Y. Wang Y. Ou S. Yan R.
author_sort	Ma X.
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publishDate	2019
url	https://scholarbank.nus.edu.sg/handle/10635/161503
_version_	1778169202398461952

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

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