Quercetin Fatty Acid Monoesters (C2:0–C18:0): Enzymatic Preparation and Antioxidant Activity
Han Peng, Fereidoon Shahidi
Abstract
Quercetin monoesters were prepared via a one-step enzymatic transesterification. The main acylation products were eight quercetin ester derivatives, respectively, consisting of varying acyl groups ranging from 2 to 18 carbon atoms (acetate, butyrate, caproate, caprylate, caprate, laurate, myristate, and stearate). The purified quercetin esters were structurally characterized by LC-ESI-ToF and NMR HSQC. Meanwhile, several classical chemical (DPPH, ABTS, FRAP, and Fe2+ chelation assays), food (β-carotene bleaching assay), and biological (LDL and DNA oxidation assays) models were constructed to evaluate and systematically compare their antioxidant efficacy. O-Acylation increased the lipophilicity of quercetin derivatives, and lipophilicity increased with the increasing chain length of the acyl group. The dual effect of the acyl chain length on biasing quercetin monoesters’ antioxidant efficacies has been summarized and verified. Overall, the results imply that the acylated quercetin have great potential as functional/health-beneficial ingredients for use in lipid-based matrices of cosmetics, supplements, and nutraceuticals.