Regioselective acylation of resveratrol catalyzed by lipase under microwave

• Main Authors: Zhi Wang, Yuxin Zhang, Lu Zheng, Xiuyun Cui, He Huang, Xin Geng, Xiaona Xie
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2018-07-01
• Series: Green Chemistry Letters and Reviews
• Subjects: Resveratrol; regioselective acylation; enzyme activity; Candida sp. 99–125 lipase; microwave irradiation; transesterification
• Online Access: http://dx.doi.org/10.1080/17518253.2018.1500646

The enzymatic regioselective acylation of resveratrol was achieved in organic solvents catalyzed by the lipase from Candida sp. 99–125 (CSL) under microwave irradiation. Influences of various reaction conditions have been studied. After selecting the optimum conditions [MTBE (20 ml, aw = 0.38), resveratrol (0.1 mmol), vinyl acetate (1.0 mmol) and CSL (100.0 mg) under microwave irradiation (35°C, 400 W)], CSL exhibited a satisfied enzyme activity (281 ± 11 μmol/g/h) and yield of 75% for 4′-O-acetyl- resveratrol could be obtained in about 4 h when performing the reaction on a 25-fold-larger scale. Schematic illustration of the enzymatic regioselective acylation of resveratrol catalyzed by the lipase from Candida sp. 99–125 (CSL) under microwave irradiation.