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Preparation and Evaluation of Gallate Ester Derivatives Used as Promising Antioxidant and Antibacterial Inhibitors
Author(s) -
Wang Xuan,
Li Cuiping,
Yun Fei,
Jiang Xiaohui,
Yu Liangmin
Publication year - 2021
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.202000913
Subject(s) - chemistry , propyl gallate , gallate , antioxidant , dpph , antibacterial activity , nuclear chemistry , proton nmr , carbon 13 nmr , methyl gallate , organic chemistry , combinatorial chemistry , bacteria , genetics , biology , gallic acid
Many gallate esters have been applied as food additives due to their good biological properties. Herein, nine novel gallate ester derivatives were synthesized by a Friedel‐Crafts alkylation reaction and characterized by melting point (m.p.), infrared (IR) spectroscopy, nuclear magnetic resonance ( 1 H‐ and 13 C‐NMR) spectra, and high‐resolution mass spectrometry (HR‐ESI‐MS). Their antioxidant and antibacterial activities were measured using a series of classical assays. Studies found that the products showed favorable antioxidant and antibacterial activities. Their 1,1‐diphenyl‐2‐picrylhydrazyl free radical (DPPH ⋅ ) scavenging effect IC 50 values were less than 5.00 μg mL −1 and their reducing power was not less than that of vitamin C (Vc). Furthermore, the antibacterial results showed that the minimum inhibitory concentration (MIC) values of the products were not greater than 8.00 μg mL −1 , and their antibacterial rates were over 95 % at 300 μg mL −1 . The above data add valuable and novel information that gallate ester derivatives can be considered potential food additives to address food safety issues because of their high biological activity and health benefits.