Synthesis of 2-monolaurin from pure lauric acid

Nitbani, Febri Odel; Jumina, Jumina; Tjitda, Putra Jiwamurwa Pama; Wogo, Hermania Em; Detha, Annytha Ina Rohi; Nurohmah, Beta Achromi

doi:10.1063/5.0062214

Cited by 1 publication

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“…With lauric acid as a starting material, 2‐monolaurin is obtained from the ethanolysis of trilaurin using lipozym TL IM. Trilaurin is produced from an esterification reaction between glycerol and excess lauric acid 71.…”

Section: Antimicrobial Activity Of Monolaurinmentioning

confidence: 99%

Antimicrobial Properties of Lauric Acid and Monolaurin in Virgin Coconut Oil: A Review

et al. 2022

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Virgin coconut oil is obtained by wet processing of coconut milk using fermentation, centrifugation, enzymatic extraction, and the microwave heating method. Presently, VCO has several positive effects and benefits to human health, hence, it is regularly consumed and widely known as a unique functional food. VCO contains lauric acid (45 to 52 %). By lipase in the digestive system, VCO can undergo a breakdown into lauric acid, 1-monolaurin, and 2-monolaurin. These components have both hydrophilic and lipophilic groups and are also recognized as excellent antimicrobial lipids. Furthermore, lauric acid and monolaurin can be used as antibacterial, antifungal, and antiviral with broad-spectrum inhibition. Lauric acid and monolaurin have a strong ability to destroy gram-positive bacteria, especially S. aureus, fungi such as C. Albicans, and viruses including vesicular stomatitis virus (VSV), herpes simplex virus (HSV), and visna virus (VV). Lauric acid and monolaurin interact with certain functional groups located in the cell membrane and can cause damage to the cell. In general, the potential of VCO as healthy food is contributed by lauric acid and monolaurin which are antimicrobial agents.

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Section: Antimicrobial Activity Of Monolaurinmentioning

confidence: 99%