ANTIOXIDANT ACTIVITY OF PIPPERIC ACID ESTERS SYNTHESIZED FROM PIPER NIGRUM

• Autores: Ruiz Martel, Candy, Tarazona Ramirez, Cesar, Cabanillas, Billy
• Formato: artículo
• Fecha de Publicación: 2024
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/455
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/455
• Nivel de acceso: acceso abierto
• Materia: Piperine; hemisynthesis; antioxidant activity; Piperina; hemisíntesis; actividad antioxidante

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.