Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative

Olawale Hakeem Oladimeji; Promise Omoridion Owere; Paschal Chidera Anthony

doi:doi:10.11648/j.ijbc.20210602.13

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Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative

Olawale Hakeem Oladimeji, Promise Omoridion Owere, Paschal Chidera Anthony

Published in International Journal of Bioorganic Chemistry (Volume 6, Issue 2)

Received: 5 July 2021 Accepted: 27 July 2021 Published: 23 November 2021

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Abstract

Background: Cinnamic acid is a white crystalline substance, chemically known as 2(E)-3-phenylprop-2-enoicacid or benzopropenoic acid. It is a mono-carboxylic acid naturally occurring in plants with low toxicity and serves as a flavoring agent in the food, pharmaceutical and perfumery industries. Objectives: The rising incidence of deleterious and harmful effects of free radicals in the human body leading to wide ranging disease conditions such as diabetes, cardiovascular ailments, cancers, hay-fever amongst many others necessitated this present study. Method: The acid was subjected to the acetylation reaction using acetic anhydride in acetic acid. In addition, the acid and the resultant derivative were screened for antioxidant activity using the DPPH (2, 2-diphenyl-1-picrylhydrazylhydrate) test. The comparison of the observed activities was also done. Results: The acetylation of the acid led to a derivative which has been identified to be cinnamyl acetate using the IR spectral technique. Both the cinnamic acid and acetyl derivative demonstrated remarkably significant antioxidant activity of IC₅₀ at 0.18 and 0.16 µg/mL respectively which compare favorably with 0.12 µg/mL elicited by Vitamin C (a standard antioxidant drug). Conclusion: The obtained results indicate that acetylation slightly enhances the antioxidant activity of cinnamic acid.

Published in	International Journal of Bioorganic Chemistry (Volume 6, Issue 2)
DOI	10.11648/j.ijbc.20210602.13
Page(s)	26-29
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Cinnamic Acid, Acetylation, Cinnamyl Acetate, Derivative, Antioxidant Activity

References

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Olawale Hakeem Oladimeji, Promise Omoridion Owere, Paschal Chidera Anthony. (2021). Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative. International Journal of Bioorganic Chemistry, 6(2), 26-29. https://doi.org/10.11648/j.ijbc.20210602.13

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ACS Style

Olawale Hakeem Oladimeji; Promise Omoridion Owere; Paschal Chidera Anthony. Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative. Int. J. Bioorg. Chem. 2021, 6(2), 26-29. doi: 10.11648/j.ijbc.20210602.13

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AMA Style

Olawale Hakeem Oladimeji, Promise Omoridion Owere, Paschal Chidera Anthony. Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative. Int J Bioorg Chem. 2021;6(2):26-29. doi: 10.11648/j.ijbc.20210602.13

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@article{10.11648/j.ijbc.20210602.13,
  author = {Olawale Hakeem Oladimeji and Promise Omoridion Owere and Paschal Chidera Anthony},
  title = {Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {6},
  number = {2},
  pages = {26-29},
  doi = {10.11648/j.ijbc.20210602.13},
  url = {https://doi.org/10.11648/j.ijbc.20210602.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20210602.13},
  abstract = {Background: Cinnamic acid is a white crystalline substance, chemically known as 2(E)-3-phenylprop-2-enoicacid or benzopropenoic acid. It is a mono-carboxylic acid naturally occurring in plants with low toxicity and serves as a flavoring agent in the food, pharmaceutical and perfumery industries. Objectives: The rising incidence of deleterious and harmful effects of free radicals in the human body leading to wide ranging disease conditions such as diabetes, cardiovascular ailments, cancers, hay-fever amongst many others necessitated this present study. Method: The acid was subjected to the acetylation reaction using acetic anhydride in acetic acid. In addition, the acid and the resultant derivative were screened for antioxidant activity using the DPPH (2, 2-diphenyl-1-picrylhydrazylhydrate) test. The comparison of the observed activities was also done. Results: The acetylation of the acid led to a derivative which has been identified to be cinnamyl acetate using the IR spectral technique. Both the cinnamic acid and acetyl derivative demonstrated remarkably significant antioxidant activity of IC50 at 0.18 and 0.16 µg/mL respectively which compare favorably with 0.12 µg/mL elicited by Vitamin C (a standard antioxidant drug). Conclusion: The obtained results indicate that acetylation slightly enhances the antioxidant activity of cinnamic acid.},
 year = {2021}
}

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TY  - JOUR
T1  - Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative
AU  - Olawale Hakeem Oladimeji
AU  - Promise Omoridion Owere
AU  - Paschal Chidera Anthony
Y1  - 2021/11/23
PY  - 2021
N1  - https://doi.org/10.11648/j.ijbc.20210602.13
DO  - 10.11648/j.ijbc.20210602.13
T2  - International Journal of Bioorganic Chemistry
JF  - International Journal of Bioorganic Chemistry
JO  - International Journal of Bioorganic Chemistry
SP  - 26
EP  - 29
PB  - Science Publishing Group
SN  - 2578-9392
UR  - https://doi.org/10.11648/j.ijbc.20210602.13
AB  - Background: Cinnamic acid is a white crystalline substance, chemically known as 2(E)-3-phenylprop-2-enoicacid or benzopropenoic acid. It is a mono-carboxylic acid naturally occurring in plants with low toxicity and serves as a flavoring agent in the food, pharmaceutical and perfumery industries. Objectives: The rising incidence of deleterious and harmful effects of free radicals in the human body leading to wide ranging disease conditions such as diabetes, cardiovascular ailments, cancers, hay-fever amongst many others necessitated this present study. Method: The acid was subjected to the acetylation reaction using acetic anhydride in acetic acid. In addition, the acid and the resultant derivative were screened for antioxidant activity using the DPPH (2, 2-diphenyl-1-picrylhydrazylhydrate) test. The comparison of the observed activities was also done. Results: The acetylation of the acid led to a derivative which has been identified to be cinnamyl acetate using the IR spectral technique. Both the cinnamic acid and acetyl derivative demonstrated remarkably significant antioxidant activity of IC50 at 0.18 and 0.16 µg/mL respectively which compare favorably with 0.12 µg/mL elicited by Vitamin C (a standard antioxidant drug). Conclusion: The obtained results indicate that acetylation slightly enhances the antioxidant activity of cinnamic acid.
VL  - 6
IS  - 2
ER  -

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Author Information

Olawale Hakeem Oladimeji

Department of Pharmaceutical & Medicinal Chemistry, Faculty of Pharmacy, University of Uyo, Uyo, Nigeria
Promise Omoridion Owere

Department of Pharmaceutical & Medicinal Chemistry, Faculty of Pharmacy, University of Uyo, Uyo, Nigeria
Paschal Chidera Anthony

Department of Pharmaceutical & Medicinal Chemistry, Faculty of Pharmacy, University of Uyo, Uyo, Nigeria

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Plain Text BibTeX RIS

APA Style

Olawale Hakeem Oladimeji, Promise Omoridion Owere, Paschal Chidera Anthony. (2021). Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative. International Journal of Bioorganic Chemistry, 6(2), 26-29. https://doi.org/10.11648/j.ijbc.20210602.13

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ACS Style

Olawale Hakeem Oladimeji; Promise Omoridion Owere; Paschal Chidera Anthony. Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative. Int. J. Bioorg. Chem. 2021, 6(2), 26-29. doi: 10.11648/j.ijbc.20210602.13

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AMA Style

Olawale Hakeem Oladimeji, Promise Omoridion Owere, Paschal Chidera Anthony. Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative. Int J Bioorg Chem. 2021;6(2):26-29. doi: 10.11648/j.ijbc.20210602.13

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@article{10.11648/j.ijbc.20210602.13,
  author = {Olawale Hakeem Oladimeji and Promise Omoridion Owere and Paschal Chidera Anthony},
  title = {Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {6},
  number = {2},
  pages = {26-29},
  doi = {10.11648/j.ijbc.20210602.13},
  url = {https://doi.org/10.11648/j.ijbc.20210602.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20210602.13},
  abstract = {Background: Cinnamic acid is a white crystalline substance, chemically known as 2(E)-3-phenylprop-2-enoicacid or benzopropenoic acid. It is a mono-carboxylic acid naturally occurring in plants with low toxicity and serves as a flavoring agent in the food, pharmaceutical and perfumery industries. Objectives: The rising incidence of deleterious and harmful effects of free radicals in the human body leading to wide ranging disease conditions such as diabetes, cardiovascular ailments, cancers, hay-fever amongst many others necessitated this present study. Method: The acid was subjected to the acetylation reaction using acetic anhydride in acetic acid. In addition, the acid and the resultant derivative were screened for antioxidant activity using the DPPH (2, 2-diphenyl-1-picrylhydrazylhydrate) test. The comparison of the observed activities was also done. Results: The acetylation of the acid led to a derivative which has been identified to be cinnamyl acetate using the IR spectral technique. Both the cinnamic acid and acetyl derivative demonstrated remarkably significant antioxidant activity of IC50 at 0.18 and 0.16 µg/mL respectively which compare favorably with 0.12 µg/mL elicited by Vitamin C (a standard antioxidant drug). Conclusion: The obtained results indicate that acetylation slightly enhances the antioxidant activity of cinnamic acid.},
 year = {2021}
}

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TY  - JOUR
T1  - Acetylation of Cinnamic Acid and Evaluation of Antioxidant Activity of the Resultant Derivative
AU  - Olawale Hakeem Oladimeji
AU  - Promise Omoridion Owere
AU  - Paschal Chidera Anthony
Y1  - 2021/11/23
PY  - 2021
N1  - https://doi.org/10.11648/j.ijbc.20210602.13
DO  - 10.11648/j.ijbc.20210602.13
T2  - International Journal of Bioorganic Chemistry
JF  - International Journal of Bioorganic Chemistry
JO  - International Journal of Bioorganic Chemistry
SP  - 26
EP  - 29
PB  - Science Publishing Group
SN  - 2578-9392
UR  - https://doi.org/10.11648/j.ijbc.20210602.13
AB  - Background: Cinnamic acid is a white crystalline substance, chemically known as 2(E)-3-phenylprop-2-enoicacid or benzopropenoic acid. It is a mono-carboxylic acid naturally occurring in plants with low toxicity and serves as a flavoring agent in the food, pharmaceutical and perfumery industries. Objectives: The rising incidence of deleterious and harmful effects of free radicals in the human body leading to wide ranging disease conditions such as diabetes, cardiovascular ailments, cancers, hay-fever amongst many others necessitated this present study. Method: The acid was subjected to the acetylation reaction using acetic anhydride in acetic acid. In addition, the acid and the resultant derivative were screened for antioxidant activity using the DPPH (2, 2-diphenyl-1-picrylhydrazylhydrate) test. The comparison of the observed activities was also done. Results: The acetylation of the acid led to a derivative which has been identified to be cinnamyl acetate using the IR spectral technique. Both the cinnamic acid and acetyl derivative demonstrated remarkably significant antioxidant activity of IC50 at 0.18 and 0.16 µg/mL respectively which compare favorably with 0.12 µg/mL elicited by Vitamin C (a standard antioxidant drug). Conclusion: The obtained results indicate that acetylation slightly enhances the antioxidant activity of cinnamic acid.
VL  - 6
IS  - 2
ER  -

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