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Electronic Journal of Biotechnology ISSN: 0717-3458 Vol. 10 No. 4, Issue of October 15, 2007
© 2007 by Pontificia Universidad Católica de Valparaíso -- Chile Received July 20, 2006 / Accepted April 18, 2007
DOI: 10.2225/vol10-issue4-fulltext-3
RESEARCH ARTICLE

Comparative esterification of phenylpropanoids versus hydrophenylpropanoids acids catalyzed by lipase in organic solvent media

Julia Cassani
Departamento de Sistemas Biológicos
Universidad Autónoma Metropolitana
Unidad Xochimilco, Calz. del Hueso 1100
Col. Villa Quietud
Ciudad de México, 04960, México
Tel: 52 55 5483 7255
Fax: 52 55 5483 7237
E-mail: cassani@correo.xoc.uam.mx 

Héctor Luna*
Departamento de Sistemas Biológicos
Universidad Autónoma Metropolitana
Unidad Xochimilco, Calz. del Hueso 1100
Col. Villa Quietud
Ciudad de México, 04960, México
Tel: 52 55 5483 7255
Fax: 52 55 5483 7237
E-mail: lchm1964@correo.xoc.uam.mx

Arturo Navarro
Departamento de Alimentos y Biotecnología
Facultad de Química
Universidad Nacional Autónoma de México
Ciudad de México, 04510, México
Tel: 52 55 5622 5346
E-mail: arturono@.servidor.unam.mx

Edmundo Castillo
Departamento de Ingeniería Celular y Biocatálisis
Instituto de Biotecnología
Universidad Nacional Autónoma de México
Apartado Postal 510-3, Cuernavaca
Morelos 62271, México
Tel: 52 55 5622 7909
E-mail: edmundo@ibt.unam.mx

*Corresponding author

Financial support: This project was financed by Consejo Nacional de Ciencia y Tecnología (CONACyT) Grant num. 37272-N.

Keywords: CAL-B, electronic effects, esterification, lipase, phenylpropanoid acids.

Abbreviations:

CAL-B: Candida antarctica lipase B
HPLC: High Performance Liquid Chromatography

Abstract
Full Text

The esterification of phenylpropanoid and hydrophenylpropanoid acids, catalyzed by candida antarctica lipase B (CAL-B), with several alcohols has demonstrated that the substitution pattern on the aromatic ring has a very significant influence on the reactivity of the carboxyl group due, mainly, to electronic effects, when compared to the unsaturated acids with the hydrogenated acids. It is also clear that in the saturated acids there still remain some unclear effects related to the aromatic substituents.

Supported by UNESCO / MIRCEN network