Journal
FOOD CHEMISTRY
Volume 240, Issue -, Pages 323-329Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.133
Keywords
Pinobanksin; Pinobanksin-3-O-ester derivatives; Structure-antioxidant activity relationship; Solvent effect; Density functional theory
Funding
- foundation of Fujian (China) Educational Committee [JZ160431]
- earmarked fund for China Agriculture Research System [CARS-45-KXJ7]
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The effects of the ester group and solvent on the structure and antioxidant activity of pinobanksin were carried out using DFT calculation. First, the properties of the intramolecular hydrogen-bonds in the investigated compounds were studied. Second, the antioxidant capacities of the investigated compounds were analyzed by HAT, SET-PT and SPLET mechanisms from thermodynamic point. The conclusions are: 1) HAT mechanism is most favorable in the gas and CCl4 phases, while SPLET mechanism is more favored in the CH3CN and H2O phases. In the CHCl3 phase, the thermodynamically preferred mechanism is HAT for the 3 - OH and 5 - OH groups. While, HAT and SPLET mechanisms may run simultaneously for the 7 - OH group. 2) Replacing the 3 - OH group by ester group with different alkyl chains does not change much of the antioxidant activity of pinobanksin. 3) Besides, the 7 - OH group contributes mainly to the antioxidant activities of the investigated compounds.
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