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Please use this identifier to cite or link to this item: https://ena.lpnu.ua/handle/ntb/45184
Title: One-pot synthesis, antioxidant activity and toxicity evaluation of some hydroxyxanthones
Other Titles: Одностадійний синтез і оцінка антиокиснювальної активності та токсичності деяких гідроксиксантонів
Authors: Yuanita, Emmy
Pranowo, Harno Dwi
Siswanta, Dwi
Swasono, Respati Tri
Mustofa
Zulkarnain, Abdul Karim
Syahri, Jufrizal
Jumina
Affiliation: Universitas Mataram, Indonesia
Universitas Gadjah, Mada, Indonesia
Universitas Muhammadiyah Riau, Indonesia
Bibliographic description (Ukraine): One-pot synthesis, antioxidant activity and toxicity evaluation of some hydroxyxanthones / Emmy Yuanita, Harno Dwi Pranowo, Dwi Siswanta, Respati Tri Swasono, Mustofa, Abdul Karim Zulkarnain, Jufrizal Syahri, Jumina // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 3. — P. 290–295.
Bibliographic description (International): One-pot synthesis, antioxidant activity and toxicity evaluation of some hydroxyxanthones / Emmy Yuanita, Harno Dwi Pranowo, Dwi Siswanta, Respati Tri Swasono, Mustofa, Abdul Karim Zulkarnain, Jufrizal Syahri, Jumina // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 3. — P. 290–295.
Is part of: Chemistry & Chemical Technology, 3 (12), 2018
Journal/Collection: Chemistry & Chemical Technology
Issue: 3
Volume: 12
Issue Date: 20-Jan-2018
Publisher: Lviv Politechnic Publishing House
Place of the edition/event: Lviv
Keywords: антиоксидант
гідроксиксантони
2
2- дифеніл-1-пікрилгідразил
реагент Ітона
antioxidant
hydroxyxanthones
2
2-diphenyl- 1-picrylhydrazyl assay
Eaton’s reagent
Number of pages: 6
Page range: 290-295
Start page: 290
End page: 295
Abstract: За допомогою одностадійої реакції цикло- дегідрування похідних гідроксибензенової кислоти (саліцилова або резорцилова кислота) з флороглюціном або пірогалолом у присутності реагенту Ітона (P2O5/MeSO3H) одержано нові сполуки гідроксиксантону. Для визначення інгібуючої концентрації (IC50) синтезованих сполук їх антиокиснювальну активність перевірено за допомогою 2,2-дифеніл-1-пікрилгід- разилу. Цитотоксичність отриманих сполук оцінено MТT- тестом на лінії клітин Vero. Встановлено, що положення та кількість гідроксильних груп можуть суттєво вплинути на потенційну антиокиснювальну активність приготовлених сполук. Показано, що синтезовані сполуки гідроксиксантону можна класифікувати як сильні антиоксиданти та їх можна використовувати в промисловості.
Some new hydroxyxanthone compounds were prepared through one pot cyclodehydration reaction of hydroxybenzoic acid derivatives (salicylic acid or resorcylic acid) with phloroglucinol or pyrogallol in the presence of Eaton’s reagent (P2O5/MeSO3H). The synthesized compounds were screened for their antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods to determine their inhibitory concentration (IC50). Cytotoxicity of the prepared compounds was also evaluated by MMT assay on Vero cell line. It was observed that the position and the number of hydroxyl groups could significantly affect the potent antioxidant activity of the prepared compounds. Cytotoxicity evaluation of new compounds indicated that the synthesized series of hydroxyl xanthone were categorized as very strong antioxidants and showed potential development as a commercial antioxidant compound.
URI: https://ena.lpnu.ua/handle/ntb/45184
Copyright owner: © Національний університет „Львівська політехніка“, 2018
©Yuanita E., Pranowo H., Siswanta D., Swasono R., Mustofa, ZulkarnainA., Syahri J., Jumina, 2018
URL for reference material: https://doi.org/10.3390/molecules15106905
https://doi.org/10.1016/j.ejmech.2011.01.043
https://doi.org/10.1080/87559129.2015.1022832
https://doi.org/10.1016/j.supflu.2009.03.004
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[2] Cheng J., Huang A., Hour T., Yang S., Eur. J. Med. Chem.,2011, 46, 1222. https://doi.org/10.1016/j.ejmech.2011.01.043
[3] Stefoska-Needham A., Beck E., Johnson S., Tapsell L., Food Rev. Inter., 2015, 31, 401.https://doi.org/10.1080/87559129.2015.1022832
[4] Jiang D., Dai Z., Li Y., Drug Rev., 2004, 22, 91.
[5] Zarena A., Sankar K., J. Supercrit. Fluid., 2009, 4, 330.https://doi.org/10.1016/j.supflu.2009.03.004
[6] Branen A., J. Am. Oil Chem. Soc., 1975, 52, 59.https://doi.org/10.1007/BF02901825
[7] Lee B., Lee J., Lee S. et al., Bioorg. Med. Chem. Lett., 2005, 15,5548. https://doi.org/10.1016/j.bmcl.2005.08.099
[8] PlazaM., Pozzo T., Liu J. et al., J. Agric. Food. Chem., 2014,62, 3321. https://doi.org/10.1021/jf405570u
[9] Santos C., FreitasM., Ribeiro D. et al., Bioorg. Med. Chem.2010,18, 6776. https://doi.org/10.1016/j.bmc.2010.07.044
[10] Han A-R., Kim J-A., Lantvit D. et al., J. Nat. Prod., 2009, 72,2028. https//doi.org/10.1021/np900517h
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[13] Quillinan A., Scheinmann F., J. Chem. Soc. Perk. T. 1, 1973, 0,1329. https://doi.org/10.1039/p19730001329
[14] Sandifer R., Bhattacharya A., Harris T., J. Org. Chem., 1981;46, 2260. https://doi.org/10.1021/jo00324a012
[15] Goldberg A., Wragg A., J. Chem. Soc., 1958, 0, 4227.https://doi.org/10.1039/JR9580004227
[16] Goldberg A., Wragg A., J. Chem. Soc., 1958, 0, 4234.https://doi.org/10.1039/jr9580004234
[17] Hassall C., Lewis J., J. Chem. Soc., 1961, 0, 2312.https://doi.org/10.1039/jr9610002312
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[19] Giallombardo D., Nevin A., Lewis W. et al., Tetrahedron,2014, 70, 1283. https://doi.org/10.1016/j.tet.2013.12.055
[20] Szkaradek N., Rapacz A., Pytka K. et al., Bioorg. Med. Chem.,2013, 21, 514. https://doi.org/10.1016/j.bmc.2012.11.014
[21] Castanheiro R., PintoM., Silva A. et al., Bioorg. Med. Chem.,2007, 15, 6080. https://doi.org/10.1016/j.bmc.2007.06.037
[22] Cheng J., Huang A., Hour T. et al., Eur. J. Med. Chem., 2011,46, 1222. https://doi.org/10.1016/j.ejmech.2011.01.043
[23] Liu Y., Ma L., Chen W. et al., Bioorg. Med. Chem., 2007, 15,2810. https://doi.org/10.1016/j.bmc.2007.02.030
[24] Xu Y., Zhou J., Zhang C. et al., Tetrahedron Lett., 2014, 55,6432. https://doi.org/10.1016/j.tetlet.2014.09.119
[25]Moreau S., Varache-LembegeM., Larrouture S. et al., Eur. J. Med. Chem., 2002, 37, 237. https://doi.org/10.1016/S0223-5234(01)01332-0
[26] Yang Z., Huang J., Qin J-K. et al., Eur. J. Med. Chem., 2014,85, 487. https://doi.org/10.1016/j.ejmech.2014.07.076
[27] Syahri J., Yuanita E., Nurohmah B. et al., J. Chem., 2017, 33,29. https://doi.org/10.13005/ojc/330104
[28] Romero D., Gomez-ZapataM., Luna A., Garcia-Fernandez J., Toxicol. In Vitro, 2003, 17, 293. https://doi.org/10.1016/S0887-2333(03)00017-1
[29] Borges G., Gonzaga L., Jardini F. et al., Food Res. Int., 2013,51, 363. https://doi.org/10.1016/j.foodres.2012.12.035
[30]Molyneux P., Songklanakarin J. Sci. Technol., 2004, 26, 211.
[31] Bag P., Chattopadhyay D., Mukherjee H. et al., J. Virol., 2012,9, 98. https://doi.org/10.1186/1743-422X-9-98
[32] Grover P., Shah G., Shah R., J. Chem. Soc., 1955, 0, 3982.https://doi.org/10.1039/jr9550003982
[33] SousaM., PintoM., Curr. Med. Chem., 2005, 12, 2447.https://doi.org/10.2174/092986705774370736
[34] Setha B., Gaspersz F., Fidors A. et al., Int. J. Sci. Tech. Res.,2013, 26, 221.
[35] Dizhbite T., Telysheva G., Jurkjane V., Viesturs U. : Biores. Technol., 2004, 95, 309.https://doi.org/10.1016/j.biortech.2004.02.024
[36] Susanti D., Sirat H., Ahmad F. et al., Food Chem., 2007, 103,710. https://doi.org/10.1016/j.foodchem.2006.09.011
[37] Ali S., Kasoju N., Luthra A. et al., Food. Res. Int., 2008, 41, 1.https://doi.org/10.1016/j.foodres.2007.10.001
[38] Prasad K., Hao J., Yi C. et al., J. Biomed. Biotech., 2009, 2009,1. https://doi.org/10.1155/2009/612805
[39] JunM., Fu H-Y., Hong J. et al., J. Food Sci., 2003, 68, 2117.https://doi.org/10.1111/j.1365-2621.2003.tb07029.x
[40] Bondet V., Williams W., Berset C., Lebensmittel- WissenschaftUnTechnologie, 1997, 30, 609.
[41]Mosmann T., J. Immunol. Method., 1983, 65, 55.https://doi.org/10.1016/0022-1759(83)90303-4
[42] Bernas T., Dobrucki J., Cytometry, 2002, 47, 236.https://doi.org/10.1002/cyto.10080
Content type: Article
Appears in Collections:Chemistry & Chemical Technology. – 2018. – Vol. 12, No. 3

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