Synthesis of α−mangostin-D-glucoside in supercritical carbon dioxide media.

Zarena, A. S. and Udaya Sankar, K. (2015) Synthesis of α−mangostin-D-glucoside in supercritical carbon dioxide media. Journal of Food Science and Technology, 52 (10). pp. 6547-6555. ISSN 0022-1155

PDF Journal of Food Science and Technology October 2015, Volume 52, Issue 10, pp 6547-6555.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

α-Mangostin, the major xanthone constituent of mangoteen fruit pericarp, has several important pharmaceutical application but its bioavailability is restricted due to its insolubility in water. Herein, we synthesized water soluble α-mangostin-D-glucoside by glycosylation of α-mangostin at hydroxyl group; using amyloglucosidase (3.2.1.3) catalyzed reaction in supercritical carbon dioxide (SC-CO2) media. Response surface methodology (RSM) based on a fivevariable central composite rotatable design involving 32 experiments was used to determine the effect of pressure (80– 160 bar), temperature (35–75 °C), enzyme concentration (15– 45 mg), buffer pH (4.0–8.0) and buffer volume (1.0–5.0 mL). Experimental data fitted the second-order polynomial equation as indicated by R2 value of 0.94. The optimal enzymatic conversion within the experimental range of the variables reached 20.3 % at a pressure of 120 bar, temperature of 55 °C, enzyme concentration of 30 mg, buffer volume of 3 mL and pH 6.0 which is well matched with the predictive yield.

Item Type:	Article
Uncontrolled Keywords:	Supercritical carbon dioxide media . Amyloglucosidase . α-Mangostin-D-glucoside . Optimization . Central composite rotatable design
Subjects:	600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Dec 2015 10:55
Last Modified:	29 Dec 2015 10:55
URI:	http://ir.cftri.res.in/id/eprint/12049

Actions (login required)

View Item