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Table of contents
Chapter 1: Literature review
1.1. Fatty acids
1.2. Health Benefits of omega-3 fatty acids
1.3. Phenolic compounds
1.3.1. Nutritional and antioxidant properties
4. Synthesis of phenolic lipids (PL) compounds
1.4.1. Chemical synthesis of phenolic lipids
1.4.2. Enzymatic synthesis of phenolic lipids (PL)
1.5. Lipases
1.5.1. Definition, sources and applications
1.5.2. Mechanism of action
1.5.2.1. Hydrolysis
1.5.2.2. Esterification
5. 2. 3. Transesterification
1.5.3. Selectivity and Specificity of lipase
1.6. Enzyme reactions in organic solvent media (OSM)
1.7. Enzyme reactions in solvent free medium (SFM)
1.8. Parameters affecting the enzyme activity and conversion yield ofM phenolic lipids
1.8.1. Influence of solvent
1.8. 2. Lipase conditioning
1.8. 3. Influence of water activity
1.8.4. Molecular sieve
1.8.5. Substrate composition and concentration (molar ratio)
1.8.6. Reaction Temperature
1.8.7. Enzyme concentration
1.8.8. Agitation Speed
1.8.9. Carbon chain length
1.9. Analysis and characterization of phenolic lipids
1.10. Application of phenolic lipids
Chapter 2: Materials and Methods
2.1. Materials
2.1.1. Chemicals and enzyme
2.2. Methods
2.2.1. Enzymatic synthesis of DHA vanillyl ester (DHA-VE)
2.2.1.1. Enzymatic synthesis of DHA-VE in organic medium
2.2.1.2. Synthesis of DHA-VE in molten media
2.2.1.3. Process intensification
2.2.2. Kinetic following of the syntheses
2.2.3. Purification of DHA-VE by flash chromatography
2.2.4. Structural analyses
2.2.4.1. Liquid chromatography–mass spectrometry (LC–MS)
2.2.4.2. Nuclear magnetic resonance (NMR)
2.2.5. Evaluation of antioxidant activity
2.2.5.1. Radical scavenging activity
2.2.5.1.1. DPPH• Radical Scavenging Activity method
2.2.5.1.2. ABTS+• method
2.2.5.2. Inhibition of DNA scission
2.2.6. Study the oxidative stability of DHA phenolic esters (DHA-VE)
2.2.6.1. Accelerated oxidation test
2.2.6.2 Determination of conjugated dienes
2.2.6.3 FTIR Instrumentation
2.2.6.4 Spectral Acquisition
2.2.7. Biological activities and bioavailability
2.2.7.1. Primary cell cultures and treatments
2.2.7.2. Animals and diets
2.2.7.3. Fatty-acid analysis
2.2.8. Applied the esterification method with salmon oil
2.2.8.1. Enzymatic extraction of oil from salmon heads
2.2.8.2. Preparation and analysis of fatty acid methyl esters by GC
2.2.8.3. Lipid class analysis by thin-layer chromatography
2.2.8.4. Synthesis enzymatic reaction
2.2.8.5. Analysis and monitoring of reaction mixtures by HPLC and LC-MS
2.2.9. Oxidative stability of esterified oil
2.2.10. Application of synthesis phenolic lipids in food emulsion
2.2.10.1. Oil in water (O/W) emulsions preparation
2.2.10.2. Oxidative stability experiments
2.2.10.2.1. Peroxide value (PV)
2.2.10.2.2. Conjugated diene value (CD)
2.2.10.2.3. Anisidine value (p-An.v)
2.2.10.2.4. Thoibarbituric acid reactive substances (TBARS) assay
2.2.11. Statistical analysis
Chapter 3: Results and Discussion
Partie 1: Enzymatic production of bioactive docosahexaenoic acid phenolic ester
1.1. Introduction
1.2. Enzymatic production of bioactive docosahexaenoic acid phenolic ester
1.3. Contribution de l’article
Partie 2: Oxidative stability of DHA phenolic ester
2.1. Introduction
2.2. Oxidative stability of DHA phenolic ester
3.3. Contribution de l’article
Partie 3: Enzymatic synthesis of vanillyl fatty acid esters from salmon oil in solvent-free medium.
3.1. Introduction
3.2. Enzymatic synthesis of vanillyl fatty acid esters from salmon oil in solventfree medium.
3.3. Contribution de l’article
Partie.4: Applications of phenolic lipids synthesized to food systems
4.1. Introduction
4.2. Assessment of antioxidant capacity of DHA phenol ester in food emulsions
4.3. Contribution de l’article
Conclusions and perspectives
References
