Optimization and Purification of Terpenyl Flavor Esters Catalyzed by Black Cumin (Nigella sativa) Seedling Lipase in Organic Media
Geranyl butyrate and citronellyl butyrate esters are industrially important fruity flavors that are being used in food and as a fragrance in cosmetics. Previously terpenyl fruity flavors have been successfully synthesized in organic solvents using crude seedlings enzymes. The purpose of the current...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-05-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2022.915602/full |
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| author | Naveed Ul Haq Muhammad Liaquat Hesham F. Alharby Yahya M. Alzahrani Sameera A. Alghamdi Basmah M. Alharbi Nadiyah M. Alabdallah Shah Saud Mukhtar Ahmed R. Z. Sayyed Shah Fahad Shah Fahad |
| author_facet | Naveed Ul Haq Muhammad Liaquat Hesham F. Alharby Yahya M. Alzahrani Sameera A. Alghamdi Basmah M. Alharbi Nadiyah M. Alabdallah Shah Saud Mukhtar Ahmed R. Z. Sayyed Shah Fahad Shah Fahad |
| author_sort | Naveed Ul Haq |
| collection | DOAJ |
| description | Geranyl butyrate and citronellyl butyrate esters are industrially important fruity flavors that are being used in food and as a fragrance in cosmetics. Previously terpenyl fruity flavors have been successfully synthesized in organic solvents using crude seedlings enzymes. The purpose of the current study was to standardize reaction parameters for the optimal synthesis of geranyl butyrate using the best chosen black cumin seedling lipase in an organic medium through direct esterification reactions. Geranyl butyrate and citronellyl butyrate esters were identified, quantified through gas chromatography, confirmed through GC-MS, and partiallypurified through the distillation process. Effect of organic solvents (acetonitrile, n-hexane, pentane, heptane, and toluene), alcohol and acid concentrations (0.125–0.3 M), temperature (20–50°C), incubation time (1–72 h), and enzyme concentrations (0.05–0.3 g) were studied on the synthesis of geranyl butyrate using black cumin seedling lipase. The highest conversion yields of ester (96%) were obtained when 0.25 M of geraniol and butyric acid were reacted at 37°C for 48 h in the presence of 0.25 g of crude seedling lipase enzyme in n-hexane. It was concluded that the germinated black cumin seedling lipase proved to be the best among the selected biocatalysts for the synthesis of geranyl butyrate in n-hexane. |
| first_indexed | 2024-04-14T01:02:13Z |
| format | Article |
| id | doaj.art-34c0acfaf5174128b0b4656bed0e9419 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-04-14T01:02:13Z |
| publishDate | 2022-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-34c0acfaf5174128b0b4656bed0e94192022-12-22T02:21:23ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2022-05-01610.3389/fsufs.2022.915602915602Optimization and Purification of Terpenyl Flavor Esters Catalyzed by Black Cumin (Nigella sativa) Seedling Lipase in Organic MediaNaveed Ul Haq0Muhammad Liaquat1Hesham F. Alharby2Yahya M. Alzahrani3Sameera A. Alghamdi4Basmah M. Alharbi5Nadiyah M. Alabdallah6Shah Saud7Mukhtar Ahmed8R. Z. Sayyed9Shah Fahad10Shah Fahad11Department of Food Science and Technology, The University of Haripur, Haripur, PakistanDepartment of Food Science and Technology, The University of Haripur, Haripur, PakistanDepartment of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi ArabiaDepartment of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi ArabiaDepartment of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi ArabiaBiology Department, Faculty of Science, University of Tabuk, Tabuk, Saudi ArabiaDepartment of Biology, College of Science, Imam Abdulrahman Bin Faisal University, Dammam, Saudi ArabiaCollege of Life Science, Linyi University, Linyi, ChinaDepartment of Agronomy, PMAS-Arid Agriculture University, Rawalpindi, PakistanDepartment of Microbiology, PSGVP Mandal's S I Patil Arts, G B Patel Science and STKVS Commerce College, Shahada, IndiaHainan Key Laboratory for Sustainable Utilization of Tropical Bioresource, College of Tropical Crops, Hainan University, Haikou, ChinaDepartment of Agronomy, The University of Haripur, Haripur, PakistanGeranyl butyrate and citronellyl butyrate esters are industrially important fruity flavors that are being used in food and as a fragrance in cosmetics. Previously terpenyl fruity flavors have been successfully synthesized in organic solvents using crude seedlings enzymes. The purpose of the current study was to standardize reaction parameters for the optimal synthesis of geranyl butyrate using the best chosen black cumin seedling lipase in an organic medium through direct esterification reactions. Geranyl butyrate and citronellyl butyrate esters were identified, quantified through gas chromatography, confirmed through GC-MS, and partiallypurified through the distillation process. Effect of organic solvents (acetonitrile, n-hexane, pentane, heptane, and toluene), alcohol and acid concentrations (0.125–0.3 M), temperature (20–50°C), incubation time (1–72 h), and enzyme concentrations (0.05–0.3 g) were studied on the synthesis of geranyl butyrate using black cumin seedling lipase. The highest conversion yields of ester (96%) were obtained when 0.25 M of geraniol and butyric acid were reacted at 37°C for 48 h in the presence of 0.25 g of crude seedling lipase enzyme in n-hexane. It was concluded that the germinated black cumin seedling lipase proved to be the best among the selected biocatalysts for the synthesis of geranyl butyrate in n-hexane.https://www.frontiersin.org/articles/10.3389/fsufs.2022.915602/fullflavor estersesterificationoptimizationgeranyl butyrateseedling lipase |
| spellingShingle | Naveed Ul Haq Muhammad Liaquat Hesham F. Alharby Yahya M. Alzahrani Sameera A. Alghamdi Basmah M. Alharbi Nadiyah M. Alabdallah Shah Saud Mukhtar Ahmed R. Z. Sayyed Shah Fahad Shah Fahad Optimization and Purification of Terpenyl Flavor Esters Catalyzed by Black Cumin (Nigella sativa) Seedling Lipase in Organic Media Frontiers in Sustainable Food Systems flavor esters esterification optimization geranyl butyrate seedling lipase |
| title | Optimization and Purification of Terpenyl Flavor Esters Catalyzed by Black Cumin (Nigella sativa) Seedling Lipase in Organic Media |
| title_full | Optimization and Purification of Terpenyl Flavor Esters Catalyzed by Black Cumin (Nigella sativa) Seedling Lipase in Organic Media |
| title_fullStr | Optimization and Purification of Terpenyl Flavor Esters Catalyzed by Black Cumin (Nigella sativa) Seedling Lipase in Organic Media |
| title_full_unstemmed | Optimization and Purification of Terpenyl Flavor Esters Catalyzed by Black Cumin (Nigella sativa) Seedling Lipase in Organic Media |
| title_short | Optimization and Purification of Terpenyl Flavor Esters Catalyzed by Black Cumin (Nigella sativa) Seedling Lipase in Organic Media |
| title_sort | optimization and purification of terpenyl flavor esters catalyzed by black cumin nigella sativa seedling lipase in organic media |
| topic | flavor esters esterification optimization geranyl butyrate seedling lipase |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2022.915602/full |
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