Chemical Structure of Catechin Under Different pH

Jihua Zhang; Zhimin Zhao

doi:10.14233/ajchem.2015.16881

Issue

Vol. 27 No. 1 (2015): Vol 27 Issue 1

Issue Published : December 27, 2014

This work is licensed under a Creative Commons Attribution 4.0 International License.

Chemical Structure of Catechin Under Different pH

https://doi.org/10.14233/ajchem.2015.16881

Jihua Zhang

College of Science, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, P.R. China

Zhimin Zhao

College of Science, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, P.R. China

Corresponding Author(s) : Zhimin Zhao

nuaazhzhm@126.com; zhangjihuanuaa@126.com

Asian Journal of Chemistry, Vol. 27 No. 1 (2015): Vol 27 Issue 1
Article Published : December 29, 2014

Abstract

Based on TZP level, this work uses density functional theory B3LYP to calculate chemical structure of catechin under neutral, acid and alkaline condition. The result shows the difference at the angle between two planes of the two benzene rings, the angle of C-O-C on the middle ring and bond length of two benzene rings under neutral, acidic and alkaline condition. At the same time, infrared spectra are obtained by stable chemical structures in order to prove the validity of chemical structures by comparing with given infrared spectrum.

Keywords

Catechin Different pH Chemical Structure Density Functional Theory

Zhang, J., & Zhao, Z. (2014). Chemical Structure of Catechin Under Different pH. Asian Journal of Chemistry, 27(1), 229–232. https://doi.org/10.14233/ajchem.2015.16881

Download Citation

References

R.A. Larson and S. Ahmed, Oxidative Stress and Antioxidant Defences in Biology, Chapman and Hall, New York, p. 210 (1995).
W. Bors, W. Heller, C. Michel and K. Stettmaier, in eds.: E. Cadenas and L. Packer, Handbook of Antioxidants, Mercel Dekker, pp. 409 (1996).
Z.Y. Chen, L.Y. Wang, P.T. Chan, Z. Zhang, H.Y. Chung and C. Liang, J. Am. Oil Chem. Soc., 75, 1141 (1998); doi:10.1007/s11746-998-0126-4.
X. Chen and D.U. Ahn, J. Am. Oil Chem. Soc., 75, 1717 (1998); doi:10.1007/s11746-998-0322-2.
M. Kashima, Chem. Pharm. Bull. (Tokyo), 47, 279 (1999); doi:10.1248/cpb.47.279.
S.V. Jovanovic, S. Steenken, M. Tosic, B. Marjanovic and M.G. Simic, J. Am. Chem. Soc., 116, 4846 (1994); doi:10.1021/ja00090a032.
M. Friedman and H.S. Jürgens, J. Agric. Food Chem., 48, 2101 (2000); doi:10.1021/jf990489j.
S. Guyot, J. Vercauteren and V. Cheynier, Phytochemistry, 42, 1279 (1996); doi:10.1016/0031-9422(96)00127-6.
S. Guyot, V. Cheynier, J.M. Souquet and M. Moutounet, J. Agric. Food Chem., 43, 2458 (1995); doi:10.1021/jf00057a027.
M. Jiménez-Atiénzar, J. Cabanes, F. Gandía-Herrero and F. García-Carmona, Biochem. Biophys. Res. Commun., 319, 902 (2004); doi:10.1016/j.bbrc.2004.05.077.
K. Lemanska, H. Szymusiak, B. Tyrakowska, R. Zielinski, A.E.M.F. Soﬀers and I.M.C.M. Rietjens, Free Radic. Biol. Med., 31, 869 (2001); doi:10.1016/S0891-5849(01)00638-4.
B. Tyrakowska, A.E.M.F. Soﬀers, H. Szymusiak, S. Boeren, M.G. Boersma, K. Lemanska, J. Vervoort and I.M.C.M. Rietjens, Free Radic. Biol. Med., 27, 1427 (1999); doi:10.1016/S0891-5849(99)00192-6.
J.E. Wood, S.T. Senthilmohan and A.V. Peskin, Food Chem., 77, 155 (2002); doi:10.1016/S0308-8146(01)00329-6.
C. Cren-Olive, P. Hapiot, J. Pinson and C. Rolando, J. Am. Chem. Soc., 124, 14027 (2002); doi:10.1021/ja0262434.
S.M. Golabi and D. Nematollahi, J. Electroanal. Chem., 420, 127 (1997); doi:10.1016/S0022-0728(96)04804-8.
Y.C. Xu, Hebei Normal University, Hebei, China (2010).
M.M. Ramos-Tejada, J.D.G. Duran, A. Ontiveros-Ortega, M. Espinosa-Jimenez, R. Perea-Carpio and E. Chibowski, Colloids Surf. B, 24, 297 (2002); doi:10.1016/S0927-7765(01)00284-3.

References

R.A. Larson and S. Ahmed, Oxidative Stress and Antioxidant Defences in Biology, Chapman and Hall, New York, p. 210 (1995).

W. Bors, W. Heller, C. Michel and K. Stettmaier, in eds.: E. Cadenas and L. Packer, Handbook of Antioxidants, Mercel Dekker, pp. 409 (1996).

Z.Y. Chen, L.Y. Wang, P.T. Chan, Z. Zhang, H.Y. Chung and C. Liang, J. Am. Oil Chem. Soc., 75, 1141 (1998); doi:10.1007/s11746-998-0126-4.

X. Chen and D.U. Ahn, J. Am. Oil Chem. Soc., 75, 1717 (1998); doi:10.1007/s11746-998-0322-2.

M. Kashima, Chem. Pharm. Bull. (Tokyo), 47, 279 (1999); doi:10.1248/cpb.47.279.

S.V. Jovanovic, S. Steenken, M. Tosic, B. Marjanovic and M.G. Simic, J. Am. Chem. Soc., 116, 4846 (1994); doi:10.1021/ja00090a032.

M. Friedman and H.S. Jürgens, J. Agric. Food Chem., 48, 2101 (2000); doi:10.1021/jf990489j.

S. Guyot, J. Vercauteren and V. Cheynier, Phytochemistry, 42, 1279 (1996); doi:10.1016/0031-9422(96)00127-6.

S. Guyot, V. Cheynier, J.M. Souquet and M. Moutounet, J. Agric. Food Chem., 43, 2458 (1995); doi:10.1021/jf00057a027.

M. Jiménez-Atiénzar, J. Cabanes, F. Gandía-Herrero and F. García-Carmona, Biochem. Biophys. Res. Commun., 319, 902 (2004); doi:10.1016/j.bbrc.2004.05.077.

K. Lemanska, H. Szymusiak, B. Tyrakowska, R. Zielinski, A.E.M.F. Soﬀers and I.M.C.M. Rietjens, Free Radic. Biol. Med., 31, 869 (2001); doi:10.1016/S0891-5849(01)00638-4.

B. Tyrakowska, A.E.M.F. Soﬀers, H. Szymusiak, S. Boeren, M.G. Boersma, K. Lemanska, J. Vervoort and I.M.C.M. Rietjens, Free Radic. Biol. Med., 27, 1427 (1999); doi:10.1016/S0891-5849(99)00192-6.

J.E. Wood, S.T. Senthilmohan and A.V. Peskin, Food Chem., 77, 155 (2002); doi:10.1016/S0308-8146(01)00329-6.

C. Cren-Olive, P. Hapiot, J. Pinson and C. Rolando, J. Am. Chem. Soc., 124, 14027 (2002); doi:10.1021/ja0262434.

S.M. Golabi and D. Nematollahi, J. Electroanal. Chem., 420, 127 (1997); doi:10.1016/S0022-0728(96)04804-8.

Y.C. Xu, Hebei Normal University, Hebei, China (2010).

M.M. Ramos-Tejada, J.D.G. Duran, A. Ontiveros-Ortega, M. Espinosa-Jimenez, R. Perea-Carpio and E. Chibowski, Colloids Surf. B, 24, 297 (2002); doi:10.1016/S0927-7765(01)00284-3.

Issue

Vol. 27 No. 1 (2015): Vol 27 Issue 1

Chemical Structure of Catechin Under Different pH

Corresponding Author(s) : Zhimin Zhao

Abstract

Keywords

Full Article

Download Citation

References

Table Of Contents