ANTIOXIDANT ACTIVITY OF PIPPERIC ACID ESTERS SYNTHESIZED FROM PIPER NIGRUM
The present study aims to develop new antioxidant candidates prepared by hemisynthesis from piperine isolated from Piper nigrum fruits. The first derivative synthesized was piperic acid, with a yield of 2,55%, and from the latter were obtained: methyl piperate, ethyl piperate and isopropyl piperate...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | Perú |
| Institución: | Sociedad Química del Perú |
| Repositorio: | Revista de la Sociedad Química del Perú |
| Idioma: | español |
| OAI Identifier: | oai:rsqp.revistas.sqperu.org.pe:article/455 |
| Acceso en línea: | https://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/455 |
| Access Level: | acceso abierto |
| Palabra clave: | Piperine hemisynthesis antioxidant activity Piperina hemisíntesis actividad antioxidante |
| Sumario: | The present study aims to develop new antioxidant candidates prepared by hemisynthesis from piperine isolated from Piper nigrum fruits. The first derivative synthesized was piperic acid, with a yield of 2,55%, and from the latter were obtained: methyl piperate, ethyl piperate and isopropyl piperate with yields of 76,75 %, 88,93 % and 95,3 %, respectively. The isolated and synthesized molecules were characterized by infrared and mass spectrometry. Analysis of antioxidant activity by DPPH yielded IC50 values of 8,77; 2,75; 8,35; 0,30 and 0,12 mg/ml for piperine, piperic acid, methyl piperate, ethyl piperate and isopropyl piperate, respectively. These results indicate a significant improvement in antioxidant activity over the starting product, piperine. |
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