6-Acetamidoflavone obtained by microbiological and chemical methods and its antioxidant activity
2016
Stompor, Monika
The aim of this research was to select microbial strains capable of transforming flavonoid compounds containing an amino group. 6‐Aminoflavone (1) was used as a model compound. Biotransformation of 1 by the cultures of Rhodococcus sp. DSM 364 and Gordonia sp. DSM 44456 bacteria led to 6‐acetamidoflavone (2) with the isolated yields in 86% and 93%, respectively. The structure of the product was determined on the basis of spectroscopic data, including NMR spectra (1H, 13C, 1H-1H, 1H-13C, and DEPT 135°), a UV and IR spectrum and HR ESI–MS analysis. The developed method of microbial replacement of the amino group in 6-aminoflavone (1) by a acetamido one may find application in chemical industry, being an alternative to the reactions involving acetic anhydride.The antioxidant activity of flavone, and its C-6 substituted derivatives: 6-aminoflavone (1), 6-hydroxyflavone and isolated metabolite 6-acetamidoflavone (2) has been examined using the ABTS and DPPH methods.
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