There has been a growing interest in the use of nutraceuticals as food supplements as well as natural bio-ingredients in food industries. Phenolic compounds represent an important group that possesses antioxidant and many functional properties. On the other hand, the numerous health benefits of the ?-3 polyunsaturated fatty acids (PUFAs) have been recognized in the modulation of risk of a variety of diseases and disorders. The incorporation of phenolic compounds into triacylglycerols could potentially result in novel biomolecules, structured phenolic lipids, with enhanced anti-oxidative and functional properties. The synthesized phenolic lipids demonstrated radical scavenging activity, expressed as IC50, 3.7-fold higher than that of dihydroxyphenyl acetic acid, but compared to that of a-tocopherol. In addition, the experimental findings indicated that phenolic lipids exhibited enhanced antioxidant capacity (AOC) by 2.6- to 8-fold higher that of the edible oils. The experimental findings also showed that all synthesized phenolic lipids demonstrated an enhancement in the oxidative stability, when they were exposed to light, oxygen and high temperatures, as compared to that of the edible oils. The presented work will highlight the development of a novel biotechnological approach using enzymes for the production of selected phenolic lipids, using edible oils and endogenous phenolic extracts. The structural, anti-oxidative stability characteristics of these novel biomolecules will be presented.

Enzymatic synthesis of novel biomolecules of phenolic lipids: A biotechnological approach

246th National Meeting (2013)

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