In this study, the initial focus was on exploring the simultaneous impact of the oil-based food matrix and the polarity of rosmarinic acid derivatives on the antioxidant properties. Rosmarinic acid (RA) showed remarkable DPPH, FRAP, and ABTS radical scavenging activities, followed by methyl rosmarinate (MR) and ethyl rosmarinate (ER). In bulk oil, both conjugated dienes and p-AnV values reached a peak in the following order after 30 days: ER > MR > RA = BHT > control (no antioxidant). In the oil structured using monoacylglycerol, MR was more effective than ER and RA. For ethyl cellulose oleogel, emulsion, and gelled emulsion systems, RA was more effective. Additionally, after confirming the importance of the food matrix on the antioxidant activity of RA derivatives, the lipophilization of RA with ethanol was optimized as a model with Lipozyme 435 in hexane. A conversion yield of as high as 85.59% for ER was achieved, as quantified by HPLC-UV and confirmed by HPLC-DAD-ESI-qTOFMS.

中文翻译：

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脂干迷迭香酸：烷基类型和食品基质对抗氧化活性的影响以及优化的酶生产


在这项研究中，最初的重点是探索油基食品基质和迷迭香酸衍生物的极性对抗氧化特性的同时影响。迷迭香酸 (RA) 显示出显着的 DPPH、FRAP 和 ABTS 自由基清除活性，其次是迷迭香酸甲酯 (MR) 和迷迭香酸乙酯 (ER)。在散装油中，共轭二烯和 p-AnV 值在 30 天后按以下顺序达到峰值：ER > MR > RA = BHT > 对照（无抗氧化剂）。在使用单酰基甘油构造的油中，MR比ER和RA更有效。对于乙基纤维素油凝胶、乳液和凝胶乳液系统，RA 更有效。此外，在确认了食品基质对 RA 衍生物抗氧化活性的重要性后，用己烷中的 Lipozyme 435 作为模型对 RA 与乙醇的亲脂化进行了优化。通过 HPLC-UV 定量并通过 HPLC-DAD-ESI-qTOFMS 确认，ER 转化率高达 85.59%。