An instrument-free classification of phenolic compounds using ferric chloride reagent to improve organic chemistry teaching and learning
คำสำคัญ:
Classification, Phenolic compounds, Ferric chloride, Organic chemistryบทคัดย่อ
The chemistry of functional groups is an essential component of basic organic chemistry courses in the undergraduate level. A rapid qualitative method to classify the type of phenolic compounds for the improvement in organic chemistry teaching and learning has been developed. The solution of FeCl3 was used as the reagent. The different colors of the phenolic-Fe3+ complexes solutions were observed in the different types of phenolic compounds. The phenolic compounds with ortho-dihydroxy and orthotrihydroxy groups specifically obtained the dark green color of the solutions. In this paper, we present a low-cost detector, designed to classify the types of phenolic compounds based on visual observation of colors with a simple enough concept and operation to be used as a teaching tool.
References
Laughlin E. Organic chemistry in Ohio high schools. J Chem Educ 1963;40:209-10.
Bell WL. Basic organic chemistry. J Chem Educ 1988;65:A243.
Copolo CE, Hounshell PB. Using threedimensional models to teach molecular structures in high school chemistry. J Sci Educ Tech 1995;4:295-305.
Slocum LE, Jacobsen EK. Organic chemistry in the high school curriculum. J Chem Educ 2010;87:348-49.
Loudon M. Organic chemistry. J Chem Educ 2010;87:584.
Huang MT, Ferraro T. Phenolic compounds in food and cancer prevention. ACS Symposium Series 1992;507:8-34.
Balasundram N, Sundram K, Samman S. Phenolic compounds in plants and agriindustrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 2006;99:191-203.
Leopoldini M, Russo N, Toscano M. The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chem 2011;125:288-306.
Lin D, Xiao M, Zhao J, Li Z, Xing B, Li X, et al. An overview of plant phenolic compounds and their importance in human nutrition and management of type 2 diabetes. Molecules 2016;21:1-19.
Monasterio RP, Olmo-García L, Bajoub A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Phenolic compounds profiling of virgin olive oils from different varieties cultivated in Mendoza, Argentina, by using liquid chromatography-mass spectrometry. J Agr
Food Chem 2017;65:8184-95.
Stander MA, Van Wyk BE, Taylor MJC, Long HS. Analysis of phenolic compounds in rooibos tea (Aspalathus linearis) with a comparison of flavonoid-based compounds in natural populations of plants from different regions. J Agr Food Chem 2017;65:10270-81.
Li R, Narita R, Nishimura H, Marumoto S, Yamamoto SP, Ouda R, et al. Antiviral activity of phenolic derivatives in pyroligneous acid from hardwood, softwood, and bamboo. ACS Sustain Chem Eng 2018;6:119-26.
Lehmann ML, Counce RM, Counce RW, Watson JS, Labbé N, Tao J. Recovery of phenolic compounds from switch grass extract. ACS Sustain. Chem. Eng 2018;6:374-79.
Bowsher C, Steer M, Tobin A. Plant biochemistry. New York: Garland Science, Talor & Francis Group; 2008.
Vermerris W, Nicholson R. Phenolic compound biochemistry. New York: Springer Science; 2008.
Rice-Evans CA, Miller NJ, Paganga G. Antioxidant properties of phenolic compounds. Trends Plant Sci 1997;2:152-59.
Cai Y, Luo Q, Sun M, Corke H. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci 2004;74:2157-84.
Moein MR, Moein S, Ahmadizadeh S. Radical scavenging and reducing power of Salvia mirzayanii subfractions. Molecules 2008;13: 2804-13.
Sachdev S, Davies KJA. Production, detection, and adaptive responses to free radicals in exercise. Free Radic Biol Med 2008;44:215-23.
Bhuiyan MAR, Hoque MZ, Hossain SJ. Free radical scavenging activities of Zizyphus mauritiana. World J Agri Sci 2009;5:318-22.
Sen S, Chakraborty R, Sridhar C, Reddy YSR, De B. Free radicals, antioxidants, diseases and phytomedicine: current status and future prospect. Int J Pharm Sci Rev Res 2010;3:91-100.
Mimica-Dukic N, Bugarin D, Grbović S, MitićĆulafić D, Vuković-Gačić B, Orčić D, et al. Essential oil of Myrtus communis L. as a potential antioxidant and antimutagenic agents. Molecules 2010;15:2759-70.
Craft BD, Kerrihar AL, Amarowicz R, Pegg RB. Phenol based antioxidants and the in vitro methods used for their assessment. Compr Rev Food Sci F 2012;11:148-73.
Okoh SO, Asekun OT, Familoni OB, Afolayan AJ. Antioxidant and free radical scavenging capacity of seed and shell essential oils extracted from Abrus precatorius (L.). Antioxidants 2014;3:278-87.
Ainsworth EA, Gillespie KM. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. Nat Protoc 2007;2:875-77.
Mamta S, Jyoti S. Phytochemical screening of Acorus calamus and Lantana camara. Int Res J Pharm 2012;3:324-6.
Dhingra S, Angrish C. Qualitative organic analysis: an efficient, safer, and economical approach to preliminary tests and functional group analysis. J Chem Educ 2011;88:649-51.
Zohra SF, Meriem B, Samira S, Alsayadi-Muneer MS. Phytochemical screening and identification of some compounds from mallow. J Nat Prod Plant Resour 2012;2:512-6.
Paiva-Martins F, Gordon MH. Interaction of ferric ions with olive oil phenolic compounds. J Agr Food Chem 2005;53:2704-9.
Chobot V, Hadacek F. Iron and its complexation by phenolic cellular metabolites. Plant Signal Behav 2010;5:4-8.
Downloads
เผยแพร่แล้ว
How to Cite
ฉบับ
บท
License
บทความทุกบทความที่ได้รับการตีพิมพ์ถือเป็นลิขสิทธิ์ของ คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยหัวเฉียวเฉลิมพระเกียรติ