Structural Effects on the Antioxidant Properties of Amino Acid Betaxanthins

Larissa Cerrato Esteves; Caroline Oliveira Machado; Letícia Christina Pires Gonçalves; Victor Fernandes Cavalcante; Guilherme Obeid; Thiago Carita Correra; Erick Leite Bastos

Structural Effects on the Antioxidant Properties of Amino Acid Betaxanthins

2022

Betaxanthins are natural products with high antioxidant and anti-inflammatory properties. Here, we describe the semisynthesis of twenty-one betaxanthins derived from proteinogenic amino acids, including the elusive betaxanthin of l-cysteine and two betaxanthins derived from l-lysine, and rationalize their antioxidant properties in mechanistic terms. The antioxidant capacity and redox potential of these betaxanthins were compared to those of model betaxanthins derived from dopamine, l-DOPA (L-3,4-dihydroxyphenylalanine), and pyrrolidine and structure&ndash:property relationships were established by using matched molecular pair analysis and a model developed using a genetic algorithm. Either a phenol or indole moiety enhance the antioxidant capacity of betaxanthins, which is overall much higher than that of their amino acid precursors and standard antioxidants, except for the cysteine-betaxanthin. The one-electron oxidation of amino acid betaxanthins produces radicals stabilized in multiple centers, as demonstrated by quantum chemical calculations.

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