APIGENIN
Apigenin is a flavonoid compound. Apigenin in celery is an aglycone of Apiin. The physical properties of chemical Apigenin is as follows:
Apigenin Physical properties:
1. Hold Warming
2. Melting point of 345-3500C
3. Unstable against light, oxidation and chemical changes
4. Because many are polar-OH groups
5. High solubility with warm alcohol
Apigenin Chemical properties:
1. Molecular formula C15H10O5
2. BM 270.23 g / mol
3. 5.7 dihydroxy-2-(4-hydroxyphenyl)-4H-1-Benzopiran-4-ON
1. Molecular formula C15H10O5
2. BM 270.23 g / mol
3. 5.7 dihydroxy-2-(4-hydroxyphenyl)-4H-1-Benzopiran-4-ON
In
public life today are increasingly aware of the health, antioxidant
therapy to overcome the influence of radicals increasingly feel
important. Antioxidants obtained either synthetic or natural. Synthetic
antioxidants such as butylated hydroxyanisole (BHA), butylated
hydroxytoluen (BHT), tertiary-butylated hydroquinone (TBHQ), and propyl
error has been widely added to the lipid-containing foods. However, synthetic antioxidants have the risk of carcinogenesis. Therefore, the development of natural antioxidants as alternatives to synthetic antioxidants continues. Natural
antioxidants from plants are generally classified as vitamins, phenolic
compounds including flavonoids and phenolic acids and volatile
compounds. Natural
antioxidants has become very important not only in food but also is a
source for tackling the diseases caused by degenerative damage.
One of the natural antioxidants that can be used is honey. The chemical content of honey such as flavonoids, ascorbic acid, tocopherol, catalase enzyme, phenolic compounds and Maillard reaction products (MRP) works synergistically as antioxidants. To demonstrate the potential of honey as a source of antioxidants so in this study to test the antioxidant activity of honey in vitro by free radical capture method 1,1-diphenyl-2-pikrilhidrazin (DPPH) with UV spectrophotometry. Methods to capture free radicals DPPH is a method that is fast, easy and inexpensive compared to other methods. This study aimed to compare the antioxidant activity of some types of honey on the market. Honey is tested antioxidant activity in this study are forest honey from South Sumatra, honey and honey imported forestry (honey Australia).
Overview covers chemical literature regarding the chemical content of honey. Chemical constituents of honey including flavonoids, ascorbic acid, enzymes catalase, phenol compounds and Maillard reaction products (MRP), which work synergistically as antioxidants. In addition, the sugar content is as high as fructose 38.38% w / w, glucose 30.31% w / w, reducing sugar 76.65% w / w, 1.31% sucrose, 3-4% oligosaccharides (erlose, theanderose, and panose) and disaccharides (NHB). Gluconic acid, other acids, a little protein, enzymes, amino acids, and minerals are also present in the honey. Potassium is the largest mineral contained in honey. Some of the vitamins found in honey include vitamin B1, vitamin B2, B3, B6, and vitamin C.
Flavonoids are found in honey is a type of flavonoids that Apigenin (Gradolatto, et al., 2005), hesperetin, kaempferol, quercetin and chrysin.
A solution to inspection flavonoids, quinones, saponins and tannins were made in the following way: a 1 gram of extract added to 100 mL of hot water, boiled for 15 minutes, then filtered. The filtrate is called solution C. To a 5 mL solution C added Mg powder and 1 mL of concentrated hydrochloric acid. Colors can be drawn with amyl alcohol, if there is a red purple orange to red indicate flavonoids
One of the natural antioxidants that can be used is honey. The chemical content of honey such as flavonoids, ascorbic acid, tocopherol, catalase enzyme, phenolic compounds and Maillard reaction products (MRP) works synergistically as antioxidants. To demonstrate the potential of honey as a source of antioxidants so in this study to test the antioxidant activity of honey in vitro by free radical capture method 1,1-diphenyl-2-pikrilhidrazin (DPPH) with UV spectrophotometry. Methods to capture free radicals DPPH is a method that is fast, easy and inexpensive compared to other methods. This study aimed to compare the antioxidant activity of some types of honey on the market. Honey is tested antioxidant activity in this study are forest honey from South Sumatra, honey and honey imported forestry (honey Australia).
Overview covers chemical literature regarding the chemical content of honey. Chemical constituents of honey including flavonoids, ascorbic acid, enzymes catalase, phenol compounds and Maillard reaction products (MRP), which work synergistically as antioxidants. In addition, the sugar content is as high as fructose 38.38% w / w, glucose 30.31% w / w, reducing sugar 76.65% w / w, 1.31% sucrose, 3-4% oligosaccharides (erlose, theanderose, and panose) and disaccharides (NHB). Gluconic acid, other acids, a little protein, enzymes, amino acids, and minerals are also present in the honey. Potassium is the largest mineral contained in honey. Some of the vitamins found in honey include vitamin B1, vitamin B2, B3, B6, and vitamin C.
Flavonoids are found in honey is a type of flavonoids that Apigenin (Gradolatto, et al., 2005), hesperetin, kaempferol, quercetin and chrysin.
A solution to inspection flavonoids, quinones, saponins and tannins were made in the following way: a 1 gram of extract added to 100 mL of hot water, boiled for 15 minutes, then filtered. The filtrate is called solution C. To a 5 mL solution C added Mg powder and 1 mL of concentrated hydrochloric acid. Colors can be drawn with amyl alcohol, if there is a red purple orange to red indicate flavonoids
Apigenin Derivatives Biosynthesis
Komentar ini telah dihapus oleh pengarang.
BalasHapusThe physical properties of apigenin is resistant heating, there is honey in the honey apigenin.but if we can not with hot water because it can damage the compounds contained in the honey, why is that?
BalasHapusi will try to answer...
BalasHapusin my opinion, in honey are not only apigeninh but no other compounds also contained in its sperti average composition is 17.1 percent water, 82.4 percent total carbohydrate, 0.5 per cent protein, amino acids, vitamins, and minerals. Carbohydrates are mainly comprised of 38.5 percent fructose and 31 percent glucose. The rest, 12.9 persenkarbohidrat made of maltose, sucrose, and sugar lain.Sementara organic acid content in honey include glycolic acid, formic acid, lactic acid, citric acid, acetic acid, oxalic acid, malic acid and tartaric acid.
may be a result of other existing compounds apigenin resulted in lost time in heat the
thank you