PL EN


Preferences help
enabled [disable] Abstract
Number of results
Journal
2012 | 10 | 1 | 180-186
Article title

Ab initio study regarding the evaluation of the antioxidant character of cyanidin, delphinidin and malvidin

Content
Title variants
Languages of publication
EN
Abstracts
EN
A theoretical study regarding the evaluation of the antioxidant character of three of the most wide-spread anthocyanidins (cyanidin, delphinidin and malvidin) was carried out at ab initio level. Different parameters (bond dissociation enthalpy, ionization potential, proton affinity, and electron transfer enthalpy) were computed for each OH group of the compounds in order to predict their antioxidant capacity. Several molecular descriptors based on frontier molecular orbital theory (hardness, electrophilicity, frontier charge density) were also calculated, as well as the atomic charges corresponding to the O atoms of the hydroxyl groups.
Publisher
Journal
Year
Volume
10
Issue
1
Pages
180-186
Physical description
Dates
published
1 - 2 - 2012
online
24 - 11 - 2011
References
  • [1] M. Andersen, K.R. Markham, Flavonoids. Chemistry, Biochemistry and Applications (CRC Press, Boca Raton, Florida, 2006)
  • [2] M. de Lorgeril, P. Salen, In: M.G. Bourassa, J.-C. Tardif, (Eds.), Antioxidants and Cardiovascular disease, 2nd edition (Springer Science+Business Media, Inc., New York, 2006)
  • [3] L. Packer, P. Rosen, H.J. Tritschler, G.L. King, A. Azzi, In: C.A Rice-Evans, L. Packer, (Eds.), Oxidative Stress and Disease, 2nd edition (Marcel Dekker, Inc., New York, 2003)
  • [4] J.S. Wright, E.R. Johnson, G.A. DiLabio, J. Am. Chem. Soc. 123(6), 1173 (2001) http://dx.doi.org/10.1021/ja002455u[Crossref]
  • [5] M. Musialik, G. Litwinienko, Org. Lett. 7(22), 4951 (2005) http://dx.doi.org/10.1021/ol051962j[Crossref]
  • [6] A.P. Vafiadis, E.G. Bakalbassis, Chem. Phys. 316(1–3), 195 (2005) http://dx.doi.org/10.1016/j.chemphys.2005.05.015[Crossref]
  • [7] E. Migliavacca, P.-A. Carrupt, B. Testa, Helv. Chim. Acta 80(5), 1613 (1997) http://dx.doi.org/10.1002/hlca.19970800519[Crossref]
  • [8] H.Y. Zhang, D.Z. Chen, Chin. Chem. Lett. 11(8), 727 (2000)
  • [9] L.F. Wang, X.L. Wang, H.Y. Zhang, Dyes and Pigments 67, 161 (2005) http://dx.doi.org/10.1016/j.dyepig.2004.11.007[Crossref]
  • [10] H.-Y. Zhang, Current Computer-Aided Drug Design 1(3), 257 (2005) http://dx.doi.org/10.2174/1573409054367691[Crossref]
  • [11] M. Wolniak, I. Waver, Solid State Nuclear Magnetic Resonance 34, 44 (2008) http://dx.doi.org/10.1016/j.ssnmr.2008.06.003[Crossref]
  • [12] K. Sakata, N. Saito, T. Honda, Tetrahedron 62, 3721 (2006) http://dx.doi.org/10.1016/j.tet.2006.01.081[Crossref]
  • [13] J.N. Woodford, Chemical Physics Letters 410, 182 (2005) http://dx.doi.org/10.1016/j.cplett.2005.05.067[Crossref]
  • [14] T. Borkowski, H. Szymusiak, A. Gliszczynska-Swiglo, B. Tyrakowska, Food Research International 38, 1031 (2005) http://dx.doi.org/10.1016/j.foodres.2005.02.020[Crossref]
  • [15] L. Estevez, N. Otero, R. A. Mosquera, J. Phys. Chem. B 114, 9706 (2010) http://dx.doi.org/10.1021/jp1041266[Crossref]
  • [16] R. Guzman, C. Santiago, M. Sanchez, J. Mol. Struct. 935, 110 (2009) http://dx.doi.org/10.1016/j.molstruc.2009.06.048[Crossref]
  • [17] P. Trouillas, P. Marsal, D. Siri, R. Lazzaroni, J.L. Duroux, Food Chemistry 97, 679 (2006) http://dx.doi.org/10.1016/j.foodchem.2005.05.042[Crossref]
  • [18] E. Klein, V. Lukes, M. Ilcin, Chemical Physics 336, 51 (2007) http://dx.doi.org/10.1016/j.chemphys.2007.05.007[Crossref]
  • [19] L.F. Wang, H.Y. Zhang, Bioorganic Chemistry 33, 108 (2005) http://dx.doi.org/10.1016/j.bioorg.2005.01.002[Crossref]
  • [20] K. Sadasivam, R. Kumaresan, Computational and Theoretical Chemistry 963, 227 (2011) http://dx.doi.org/10.1016/j.comptc.2010.10.025[Crossref]
  • [21] E.G. Bakalbassis, A. Chatzopolou, V.S. Melissas, M. Tsimidou, M. Tsolaki, A. Vafiadis, Lipids 36, 181 (2001) http://dx.doi.org/10.1007/s11745-001-0705-9[Crossref]
  • [22] B. Rojano, J. Saez, G. Schinella, J. Quijano, E. Velez, A. Gil, R. Notario, J. Mol. Struc. 877, 1 (2008) http://dx.doi.org/10.1016/j.molstruc.2007.07.010[Crossref]
  • [23] H. Wang, G. Cao, R.L. Prior, J. Agric. Food Chem. 45, 304 (1997) http://dx.doi.org/10.1021/jf960421t[Crossref]
  • [24] M.J. Frisch, G.W. Trucks, H.B. Schlegel, G.E. Scuseria, M.A. Robb, J.R. Cheeseman, J.A. Montgomery, Jr., T. Vreven, K.N. Kudin, J.C. Burant, J.M. Millam, S.S. Iyengar, J. Tomasi, V. Barone, B. Mennucci, M. Cossi, G. Scalmani, N. Rega, G.A. Petersson, H. Nakatsuji, M. Hada, M. Ehara, K. Toyota, R. Fukuda, J. Hasegawa, M. Ishida, T. Nakajima, Y. Honda, O. Kitao, H. Nakai, M. Klene, X. Li, J.E. Knox, H.P. Hratchian, J.B. Cross, C. Adamo, J. Jaramillo, R. Gomperts, R.E. Stratmann, O. Yazyev, A.J. Austin, R. Cammi, C. Pomelli, J.W. Ochterski, P.Y. Ayala, K. Morokuma, G.A. Voth, P. Salvador, J.J. Dannenberg, V.G. Zakrzewski, S. Dapprich, A.D. Daniels, M.C. Strain, O. Farkas, D.K. Malick, A.D. Rabuck, K. Raghavachari, J.B. Foresman, J.V. Ortiz, Q. Cui, A.G. Baboul, S. Clifford, J. Cioslowski, B.B. Stefanov, G. Liu, A. Liashenko, P. Piskorz, I. Komaromi, R.L. Martin, D.J. Fox, T. Keith, M.A. Al-Laham, C.Y. Peng, A. Nanayakkara, M. Challacombe, P.M.W. Gill, B. Johnson, W. Chen, M.W. Wong, C. Gonzalez, J.A. Pople, Gaussian 03, Revision B.03 (Gaussian, Inc., Pittsburgh PA, 2003)
  • [25] J. Zhang, F. Du, B. Peng, R. Lu, H. Gao, Z. Zhou, J. Mol. Struct. (THEOCHEM) 955, 1 (2010) http://dx.doi.org/10.1016/j.theochem.2010.04.036[Crossref]
  • [26] E. Klein, V. Lukes, J. Mol. Struct. (THEOCHEM) 805, 153 (2007) http://dx.doi.org/10.1016/j.theochem.2006.11.002[Crossref]
  • [27] P.K. Chattaraj, H. Lee, R.G. Parr, J. Am. Chem. Soc. 113(5), 1855 (1991) http://dx.doi.org/10.1021/ja00005a073[Crossref]
  • [28] X.M. Duan, G.L. Song, Z.H. Li, X.J. Wang, G.H. Chen, K.N. Fan, J. Chem. Phys. 121(15), 7086 (2004) http://dx.doi.org/10.1063/1.1786582[Crossref]
Document Type
Publication order reference
YADDA identifier
bwmeta1.element.-psjd-doi-10_2478_s11532-011-0128-1
Identifiers
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.