Patrycja OKUNIEWSKA*, Urszula DOMAŃSKA-ŻELAZNA, Aneta POBUDKOWSKA – Department of Physical Chemistry, Faculty of Chemistry, Warsaw University of Technology, Warsaw, Poland; Jolanta MIERZEJEWSKA – Department of Drug Technology and Biotechnology, Institute of Biotechnology, Faculty of Chemistry, Warsaw University of Technology, Warsaw, Poland
Please cite as: CHEMIK 2016, 70, 9, 491–496
PEA is a valuable aroma of a subtle rose scent used in food, perfume and household chemicals, as well as a preservative (in medicines) and a disinfectant (e.g. for strawberries). High demand for PEA motivates the ongoing quest for new production methods. An alternative for synthetic PEA is obtaining this fragrance from rose petals. However, the costs of such production are very high – the price of rose oil (containing approx. 66–79% PEA ) is approx. 4,600 euro/kg . The paper presents the application of yeasts for the PEA synthesis. The product of such synthesis, under the applicable law, is considered as a natural product . The only problem is the low final concentration of the product. This can be solved using the in situ extraction . There are the following methods for the PEA in situ extraction available: adsorption [5÷8], microcapsules [9, 10], membrane extraction , liquid-liquid extraction using oleic acid [12, 13] or ILs [4, 9, 14÷17]. These methods allow for the increase of the production of PEA to approx. 6 g/L in case of flask cultures and 12 g/L to 26 g/L for fed-batch cultures . The study focuses on the liquid-liquid extraction using ionic liquids due to the possibility to match the ionic liquid for the purposes of research and the simplicity of this solution. The possibility to re-use the ionic liquid after the PEA re-extraction was another motive. The aim of the studies was to find the best ionic liquid for the extraction of PEA in situ.
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