Title of article
Structure-radical scavenging activity relationship of alkannin/shikonin derivatives
Author/Authors
Maria Z. and Ordoudi، نويسنده , , Stella A. and Tsermentseli، نويسنده , , Stella K. and Nenadis، نويسنده , , Nikolaos and Assimopoulou، نويسنده , , Andreana N. and Tsimidou، نويسنده , , Maria Z. and Papageorgiou، نويسنده , , Vassilios P.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2011
Pages
6
From page
171
To page
176
Abstract
Alkannins and shikonins (A/S) are naturally occurring isohexenylnaphthazarins (IHNs) of great interest in the field of life sciences due to their broad spectrum of biological properties and are used as food colourants in some countries. In the present study for the first time assessment of the radical scavenging activity of A/S and selected derivatives was carried out using the Crocin Bleaching Assay (CBA) and a modified DPPH assay. Exploration of structure-radical scavenging activity relationship (SAR) was approached with a wide range of A/S derivatives. To accomplish this task, a computational approach was also employed for the two enantiomers and other structurally related compounds. The findings indicated that the side chain –OH group at C-1′ has a positive effect to the radical scavenging properties of alkannin/shikonin by assisting hydrogen atom donation from this carbon atom. Thus, alkannin and shikonin were more potent than deoxyshikonin. Esterification of that hydroxyl group was critical for the activity of the respective compounds (acetyl-, isovaleryl- and β,β-dimethylacryl-shikonin). All of the examined IHN derivatives were found experimentally less potent scavengers than naphthazarin.
Keywords
IP values , DPPH assay , Isohexenylnaphthazarins , Radical scavenging activity , BDE values , Crocin bleaching assay , antioxidant activity , Alkannin/shikonin
Journal title
Food Chemistry
Serial Year
2011
Journal title
Food Chemistry
Record number
1962968
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