Diversity of phenolics including hydroxycinnamic acid amide derivatives, phenolic acids contribute to antioxidant properties of proso millet

Abstract An Apis mellifera bee pollen sample from Bahia state in Brazil was studied to evaluate its botanical origin and phytochemical composition. The bee pollen sample was collected in the municipality of Canavieiras, in an area with a very high predominance of Cocos nucifera L (Aracaceae), which was identified as the major taxon (99%), thus being the possible botanical origin of this pollen. The main constituents found in the non-polar extract analysed by GC-EI-MS were saturated fatty acids and long chain esters, together with phytosterols such as ergosta-5,24(28)-dien-3-ol, campesterol and sitosterol, detected in smaller quantities. Flavonoid glycosides, as well as hydroxycinnamic acid amide derivatives were detected in the polar extract analysed by HPLC-ESI-MS/MS. The presence of flavonoid glycosides, hydroxycinnamic acid amide derivatives, fatty acids and phytosterols have been reported in many bee pollen taxa. To the best of the authors’ knowledge, this is the first study of the chemical composition of bee pollen from C. nucifera , which is cultivated for its coconut fruit.

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Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread

Molecules ◽

10.3390/molecules26164943 ◽

2021 ◽

Vol 26 (16) ◽

pp. 4943

Author(s):

Joseph Bagi Suleiman ◽

Mahaneem Mohamed ◽

Ainul Bahiyah Abu Bakar ◽

Victor Udo Nna ◽

Zaida Zakaria ◽

...

Keyword(s):

Phenolic Acids ◽

Metabolic Diseases ◽

Antioxidant Properties ◽

Water Extract ◽

Antimicrobial Activities ◽

Hydroxycinnamic Acid ◽

Hot Water ◽

Total Phenolic ◽

Chemical Profile ◽

Bee Bread

The aim of the study was to determine the chemical profile, antioxidant properties and antimicrobial activities of Heterotrigona itama bee bread from Malaysia. The pH, presence of phytochemicals, antioxidant properties, total phenolic content (TPC) and total flavonoid content (TFC), as well as antimicrobial activities, were assessed. Results revealed a decrease in the pH of bee bread water extract (BBW) relative to bee bread ethanolic extract (BBE) and bee bread hot water extract (BBH). Further, alkaloids, flavonoids, phenols, tannins, saponins, terpenoids, resins, glycosides and xanthoproteins were detected in BBW, BBH and BBE. Also, significant decreases in TPC, TFC, DPPH activity and FRAP were detected in BBW relative to BBH and BBE. We detected phenolic acids such as gallic acid, caffeic acid, trans-ferulic acid, trans 3-hydroxycinnamic acid and 2-hydroxycinnamic acid, and flavonoids such as quercetin, kaempferol, apigenin and mangiferin in BBE using high-performance liquid chromatography analysis. The strongest antimicrobial activity was observed in Klebsilla pneumonia (MIC50 1.914 µg/mL), followed by E. coli (MIC50 1.923 µg/mL), Shigella (MIC50 1.813 µg/mL) and Salmonella typhi (MIC50 1.617 µg/mL). Bee bread samples possess antioxidant and antimicrobial properties. Bee bread contains phenolic acids and flavonoids, and could be beneficial in the management and treatment of metabolic diseases.

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Antioxidant properties of amide derivatives of 3,4-dihydropyrimidin-2-one with phenolic substituent in heterocycle

Chernivtsi University Scientific Herald. Chemistry ◽

10.31861/chem-2019-819-08 ◽

2019 ◽

pp. 50-56

Author(s):

S. M. Krupych ◽

Y. M. Andriichuk ◽

V. M. Kushnir ◽

O. S. Liavynets

Keyword(s):

Induction Period ◽

Inhibitory Action ◽

Acid Amide ◽

Antioxidant Properties ◽

Cumene Hydroperoxide ◽

Inhibitory Effect ◽

Volumetric Analysis ◽

Linear Change ◽

Tert Butyl ◽

Amide Derivatives

The antioxidant properties of 4-[3,5-di(tert-butyl)-4-hydroxyphenyl]-5-aminocarbonyl-6-methyl-3,4-dihydropyrimidin-2-one were researched by volumetric analysis and decomposition of hydroperoxide. The reactant was obtained by three-component Biginelli condensation using urea, 3,5-di (tert-butyl) -4-hydroxybenzaldehyde and acetoacetic acid amide as reactants. The decomposition of cumene hydroperoxide in dimethylformamide under these conditions is described by a first-order kinetics equation. As the concentration of hydroperoxide increases, the rate of its decomposition decreases, apparently due to the formation of dimethylformamide dimer stabilized by molecules. 4- [3,5-Di (tert-butyl) -4-hydroxyphenyl] -5-aminocarbonyl-6-methyl-3,4-dihydropyrimidin-2-one inhibits the decomposition of hydroperoxide by slowing induced and homolytic cleavage. The inhibitory effect rises with the increase of the concentration of the inhibitor. An equation, which describes the inhibitory action of the analyzed compound on the hydroperoxide decomposition, was proposed, and the coefficients of this equation were calculated. The initiated oxidation of cumene was carried out at a temperature of 343 K in the presence of the initiator azodiisobutyronitrile. The concentration of 4- [3,5-di (tert-butyl) -4-hydroxyphenyl] -5-aminocarbonyl-6-methyl-3,4-dihydropyrimidin-2-one varied from 1,5×10-4 до 5,0×10-3 mol / l. In the concentration interval of the analyzed substance (1,25¸5,0)×10-3 mol / l the duration of the induction period exceeds 60 min. At lower concentrations, a linear change in the duration of the induction period is observed. The inhibitory action of 4- [3,5-di (tert-butyl) -4-hydroxyphenyl] -5-aminocarbonyl-6-methyl-3,4-dihydropyrimidin-2-one is higher than that of ionol. The basic kinetic parameters of the processes of initiated oxidation of cumene and decomposition of cumene hydroperoxide are calculated. Therefore, the analyzed compound has an antioxidant effect both during the decomposition of hydroperoxide and during the initiation of cumene oxidation. The phenolic group and the urea moiety of the dihydropyrimidinone cycle have an inhibitory effect.

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QSAR Study on a Series of Aryl Carboxylic Acid Amide Derivatives as Potential Inhibitors of Dihydroorotate Dehydrogenase (DHODH)

Medicinal Chemistry ◽

10.2174/1573406411309020007 ◽

2013 ◽

Vol 9 (2) ◽

pp. 222-239 ◽

Cited By ~ 3

Author(s):

Vivek K. Vyas ◽

Manjunath Ghate

Keyword(s):

Carboxylic Acid ◽

Acid Amide ◽

Dihydroorotate Dehydrogenase ◽

Carboxylic Acid Amide ◽

Qsar Study ◽

Amide Derivatives ◽

Potential Inhibitors

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N-(Fluorenyl-9-methoxycarbonyl)amino Acid Amide Derivatives as a New Class of Anti-cancer Agents

Advances in Experimental Medicine and Biology - Peptides for Youth ◽

10.1007/978-0-387-73657-0_200 ◽

2009 ◽

pp. 465-466 ◽

Cited By ~ 3

Author(s):

Lajos Gera ◽

Daniel C. Chan ◽

Vitalija Simkeviciene ◽

Paul A. Jr Bunn ◽

John M. Stewart

Keyword(s):

Amino Acid ◽

Acid Amide ◽

Amino Acid Amide ◽

New Class ◽

Amide Derivatives ◽

Anti Cancer

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Hydroxycinnamic acid amide dimers from goji berry and their potential anti‐AD activity

Chemistry & Biodiversity ◽

10.1002/cbdv.202100436 ◽

2021 ◽

Author(s):

Yin Qiang ◽

Tian Chai ◽

Wen-Han Zhang ◽

Hui Jiao

Keyword(s):

Acid Amide ◽

Hydroxycinnamic Acid ◽

Goji Berry

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Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

Molecules ◽

10.3390/molecules25163648 ◽

2020 ◽

Vol 25 (16) ◽

pp. 3648

Author(s):

Lucia Godočiková ◽

Eva Ivanišová ◽

Grzegorz Zaguła ◽

Luis Noguera-Artiaga ◽

Ángel A. Carbonell-Barrachina ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Total Content ◽

Composition Analysis ◽

High Positive Correlation ◽

Antioxidant Power ◽

Single Origin ◽

Ferric Reducing Antioxidant Power

The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids’ content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.

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