African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5129

Full Length Research Paper

Optimization of flavor ester synthesis catalysed by Aspergillus niger lipase

Lizzy Ayra Alcantara Verissimo*
  • Lizzy Ayra Alcantara Verissimo*
  • Department of Food Technology, Federal University of Vicosa, 36570-000, Vicosa, MG, Brazil
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Wanescy Caroliny Leite Soares
  • Wanescy Caroliny Leite Soares
  • Department of Food Technology, Federal University of Vicosa, 36570-000, Vicosa, MG, Brazil
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Paula Chequer Gouveia Mol
  • Paula Chequer Gouveia Mol
  • Department of Food Technology, Federal University of Vicosa, 36570-000, Vicosa, MG, Brazil
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Valeria Paula Rodrigues Minim
  • Valeria Paula Rodrigues Minim
  • Department of Food Technology, Federal University of Vicosa, 36570-000, Vicosa, MG, Brazil
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Maria do Carmo Hespanhol da Silva
  • Maria do Carmo Hespanhol da Silva
  • Department of Chemistry, Federal University of Vicosa, 36570-000, Vicosa, MG, Brazil
  • Google Scholar
Luis Antonio Minim
  • Luis Antonio Minim
  • Department of Food Technology, Federal University of Vicosa, 36570-000, Vicosa, MG, Brazil
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  •  Received: 06 January 2015
  •  Accepted: 25 March 2015
  •  Published: 01 April 2015

Abstract

The performance of Aspergillus niger lipase in catalyzing of butyl butyrate synthesis was studied as a function of reaction parameters temperature (°C), substrate molar ratio and added water (% (v/v)). A face-centered design (FCD) and response surface methodology (RSM) were applied in order to optimize the esterification yield (Y). The optimal conditions for butyl butyrate synthesis were found at 40°C, substrate molar ratio of 1:2.41 butyric acid:n-butanol and added water content of 1.05% (v/v). Under these conditions, over 94.5% of esterification was obtained in 20 h. It was verified a favorable effect of alcohol excess in relation to acid. High temperatures (above 40°C) were detrimental to the synthesis of butyl butyrate. Addition of water also provided a strong increase in esterification yield (%).This high esterification yield represents an improvement to previously reported results and confirms the potential application of Aspergillus niger lipases (ANL) in processes for producing flavor ester.

Key words: Lipase, Aspergillus niger, esterification, butyl butyrate, flavor ester, optimization.