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KMID : 0665220230360050354
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Korean Journal of Food and Nutrition
2023 Volume.36 No. 5 p.354 ~ p.359
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Chemical Synthesis and Antibacterial Activity of Glycerine Fatty Acid Esters Using Medium-Chain Fatty Acid
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Lee Kyung-Haeng
Lee Eun-Hyun
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Abstract
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A mono-type glycerine fatty acid ester compound was chemically synthesized using medium-chain fatty acids with antibacterial activity, and the physicochemical quality and antibacterial activity of the synthesized glycerine medium-chain fatty acid ester compound were measured. At a reaction molar ratio of MCT(medium chain triglyceride) to glycerine of 1:2.5, 48.15% mono ester was produced. The physicochemical analysis of the synthesized glycerine fatty acid ester compound showed an acid content of 0.38~0.60%, which tended to increase slightly as the glycerine molar ratio increased. The saponification value decreased as the synthesized molar ratio of glycerine increased from 218 to 284. The number of bacteria was measured to confirm the degree of antibacterial activity of glycerine medium-chain fatty acid esters against food poisoning bacteria, Bacillus cereus and Salmonella typhi. The number of bacteria significantly decreased as the MCT:glycerine molar ratio increased. In particular, the antibacterial effect between the treatment groups was the highest when at an MCT:glycerine molar ratio of 1:2.5.
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KEYWORD
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glycerine fatty acid ester, medium-chain fatty acid, chemical synthesis, antibacterial activity
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