Synthesis of novel resveratrol nervonic acid ester using a solvent-free mechanochemical method: Improved lipophilicity, thermostability, and oxidation stability
文献类型： 外文期刊
作者： Li, Tian 1 ; Liang, Manzhu 1 ; Li, Zhenyuan 1 ; Gu, Fengying 1 ; Guo, Qin 1 ; Wang, Qiang 1 ;
作者机构： 1.Inst Food Sci & Technol, Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr, Beijing 100194, Peoples R China
2.Hainan Univ, Sch Food Sci & Engn, Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Peoples R China
关键词： Resveratrol neuronic acid esters; Solvent-free mechanochemistry method; Green preparation; Structural characterization; Property analysis
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 480 卷
页码：
收录情况： SCI
摘要： Resveratrol (RES), a polyphenol with strong antioxidant properties, has limited applications in the food industry because of its poor lipophilicity and stability. A new, green, simple, effective, and universally applicable approach was presented for synthesizing resveratrol nervonic acid (NA) ester (RNE) using a solvent-free mechanochemical method. The conversion, purity, and yield of RNE reached 95.85 %, 91.28 %, and 80.78 %, respectively. High yields of alcoholic fatty acid esters (94.54-99.48 %) were also achieved. The RNE synthesis mechanism involved the formation of a 4 '- monoester, followed by a 4 ', 5- diester, and ultimately a 3,4 ',5- triester. RNE was a slightly yellowish solid with a composition of 3,4 ',5 -triester (87.19 %), 3/5,4 '-diester (11.61 %), and 4 '-monoester (1.2 %). Compared to RES, RNE exhibited significantly improved lipophilicity (204.08 times), thermostability (148.9 degrees C), and oxidation stability (1.05-1.60 times). This study provided a novel strategy for the synthesis of alcoholic fatty acid esters, expanding the application of RES in the food industry.
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