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Evaluation of the Antioxidant Capacity of Natural Polyphenolic Compounds Using a Macrocyclic Ni-(II) Complex-Catalysed Briggs-Rauscher Reaction

Evaluation of the Antioxidant Capacity of Natural Polyphenolic Compounds Using a Macrocyclic Ni-(II) Complex-Catalysed Briggs-Rauscher Reaction

Mengshuo Li, Gang Hu, Yangyang Chen

Food Chem. 2016 Apr 15;197(Pt A):987-91.

PMID: 26617044

Abstract:

This paper reports a method for evaluating antioxidant capacity based on the inhibitory effects of a macrocyclic Ni(II) complex-catalysed Briggs-Rauscher reaction. The macrocyclic Ni(II) complex NiL(ClO4)2, in which L is 5,7,7,12,14,14-hexamethyl-1,4,8,11-tetraazacyclotetradeca-4,11-diene, is a porphyrin-like compound, the structure of which can be found in certain enzymes. The experiments indicated that three natural compounds could temporarily quench the oscillations for a period of time prior to regeneration of oscillations. The inhibition time was related to the compound type and concentration; thus, procedures for evaluating the antioxidant activities of polyphenolic compounds were successfully established. Three polyphenolic compounds were tested to evaluate their antioxidant activities: protocatechuic acid, rutin hydrate and procyanidin. Of these three naturally occurring compounds, procyanidin was found to be the most efficient antioxidant. We have also discussed the reaction of the antioxidant with the hydroperoxyl radical (HOO) present in the oscillating system.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP86676917	Nickel(II) peroxide hydrate		86676-91-7	Price

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