AUTHOR=Haq Naveed Ul , Liaquat Muhammad , Alharby Hesham F. , Alzahrani Yahya M. , Alghamdi Sameera A. , Alharbi Basmah M. , Alabdallah Nadiyah M. , Saud Shah , Ahmed Mukhtar , Sayyed R. Z. , Fahad Shah 

TITLE=Optimization and Purification of Terpenyl Flavor Esters Catalyzed by Black Cumin (Nigella sativa) Seedling Lipase in Organic Media

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=Volume 6 - 2022

YEAR=2022

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2022.915602

DOI=10.3389/fsufs.2022.915602

ISSN=2571-581X

ABSTRACT=Geranyl butyrate and citronellyl butyrate are the key esters that contributes to the characteristic flavor of jamun fruit, lemongrass and rose oil. They are used as a flavor in food and as a fragrance in cosmetics. The purpose of current study was to standardize reaction parameters for the optimal synthesis of geranyl butyrate using black cumin seedling acetone powder in organic medium. Effect of organic solvents (acetonitrile, n-hexane, pentane, heptane and toluene), alcohol and acid concentrations (0.125 M to 0.3 M), temperature (20 – 50 oC), incubation time (1 – 72 h) and enzyme concentrations (0.05 – 0.3 g) were studied. Highest conversion yields of ester (96 %) was obtained when 0.25 M of geraniol and butyric acid were reacted at 37 ◦C after 48 h in the presence of 0.25 g of lipase enzyme in n-hexane. It was concluded that germinated black cumin seedling lipase is a best biocatalyst for the synthesis of geranyl butyrate in n-hexane.