Influence of intrinsic and extrinsic factors on the antiradical activity of Gallic acid: a theoretical study

Badhani, Bharti; Kakkar, Rita

doi:10.1007/s11224-017-1033-9

Cited by 17 publications

(8 citation statements)

References 73 publications

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“…(1,g) value reported here, was checked by using, i/ the atomization method at G3 and G4 levels of theory. The values obtained were -839.5 and -831.6 kJ•mol -1 , respectively; which are close to the experimental one (differences are less than 4.1 kJ•mol -1 ); ii/ isodesmic reactions (6), (7) and 8 [38]) should be re-evaluated (see Supplementary Information S5). It is important to mention that pyrogallol readily autooxidizes in air and this can complicate many measurements of its properties.…”

Section: Figure 2 Heresupporting

confidence: 79%

“…Ellagic acid (2) is a dimeric form of gallic acid (1) (See Scheme 1), and comprised of a fused four-ring structure with four hydroxyl groups and two lactone rings representing the hydrophilic part. The antioxidant activity of these compounds are related to their molecular structure, particularly to the presence and the number of hydroxyl groups, to the conjugation and the resonance effects and also to the capacity to improve the stability of their corresponding phenoxyl radicals [7]- [10].…”

Section: Introductionmentioning

confidence: 99%

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Thermochemical and structural studies of gallic and ellagic acids

Dávalos

Lima

Santos

et al. 2019

The Journal of Chemical Thermodynamics

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Section: Figure 2 Heresupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Thermochemical and structural studies of gallic and ellagic acids

Dávalos

Lima

Santos

et al. 2019

The Journal of Chemical Thermodynamics

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“…Thus, FeHOBP retains crystallinity after 16 hr in boiling water, in saline solution, as well as in buffer solutions with pH values of 4 and 10 (Figure S21). The chemical stability of FeHOBP can be associated both with the increased dimensionality of the SBU, and with the high p K a value of pyrogallol, [24] resulting in strong metal‐ligand interactions. These findings place FeHOBP among the chemically stable MOFs, a key feature for fully exploiting the potential of this class of materials [25]…”

Section: Resultsmentioning

confidence: 99%

Pyrogallate‐Based Metal‐Organic Framework with a Two‐Dimensional Secondary Building Unit

et al. 2022

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We report a metal-organic framework (MOF) with a rare two-dimensional (2D) secondary building unit (SBU). The SBU comprises mixed-valent Fe 2 + and Fe 3 + metal ions bridged by oxygen atoms pertaining to the polytopic ligand 3,3',4,4',5,5'-hexahydroxybiphenyl, which also define the iron-oxide 2D layers. Overall, the anionic framework exhibits rare topology and evidences strong electronic communication between the mixedvalence iron sites. These results highlight the importance of dimensionality control of MOF SBUs for discovering new topologies in reticular chemistry, and especially for improving electronic communication within the MOF skeleton.

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“…Gallic acid has four hydroxyl groups that may be used to neutralize free radicals. As the para O-H bond has the lowest bond dissociation energy, it is the most likely location for hydrogen atom donation and forms the most stable radical (Badhani & Kakkar, 2018). The cold plasma treatment generally favored the increase in gallic acid concentration in strawberry juice.…”

Section: Gallic Acidmentioning

confidence: 99%

Effect of cold plasma on different polyphenol compounds: A review

Kumar

Pipliya

Srivastav

2022

J Food Process Engineering

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Thermal processing has been predominantly used in the food industry to improve food safety and shelf life. However, heat treatment induces detrimental effects like cooked flavor, texture change, and alteration in sensory attributes. These disadvantages encouraged the food industry to adopt non-thermal food processing technologies. Cold plasma is a promising non-thermal food processing method that uses charged, highly reactive gaseous molecules and species to inactivate contaminating microorganisms present in foods. Thus, it has attracted the attention of scientists globally. This review gives the reader an overview of cold plasma technology fundamentals and the detailed mechanism of interaction of reactive plasma species with the polyphenol compounds (simple phenolic acid, individual phenolic compounds, flavonoids, and anthocyanin) present in food. The impact of cold plasma on polyphenol compounds mainly depends on the food matrix and plasma process parameters, viz. voltage, feed gas, and treatment time. Among various polyphenols, flavonoids are degraded faster because of their high ability to scavenge plasma-generated free radicals. The reactive species cause oxidative degradation, double bond cleavage of polyphenol compounds, and aid in the extraction of phenolic compounds. The cold plasma technology has both positive and negative impacts on polyphenol concentration.

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Influence of intrinsic and extrinsic factors on the antiradical activity of Gallic acid: a theoretical study

Cited by 17 publications

References 73 publications

Thermochemical and structural studies of gallic and ellagic acids

Thermochemical and structural studies of gallic and ellagic acids

Pyrogallate‐Based Metal‐Organic Framework with a Two‐Dimensional Secondary Building Unit

Effect of cold plasma on different polyphenol compounds: A review

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