Chavicin

	Chavicin
Systematiskt namn	(2Z,4Z)-5-(2H-1,3-Benzodioxol-5-yl)-1-(piperidin-1-yl)penta-2,4-dien-1-on
Övriga namn	(2Z,4Z)-5-(Benzo[d][1,3]dioxol-5-yl)-1-(piperidin-1-yl)penta-2,4-dien-1-on
Kemisk formel	C17H19NO3
Molmassa	285,343 g/mol
CAS-nummer	495-91-0
SMILES	O=C(N1CCCCC1)\C=C/C=C\c2ccc3OCOc3c2
Egenskaper
Densitet	1,211 g/cm³
Löslighet (vatten)	10,56 mg/l
Kokpunkt	498,5 °C
	SI-enheter & STP används om ej annat angivits

Chavicin är en möjligen stickande alkaloid som finns i svartpeppar^[3] och andra arter av släktet Piper. Det är en av de fyra geometriska isomererna av piperin.

I ljus, speciellt ultraviolett ljus, bildas chavicin från dess isomer piperin. Dess smak har rapporterats som smaklös^[4]^[5] Chavicine återisomeriseras också tillbaka till piperin.^[6]

Referenser

Den här artikeln är helt eller delvis baserad på material från engelskspråkiga Wikipedia, Chavicine, 13 december 2023.

^ https://www.chemsrc.com/en/cas/495-91-0_1155688.html. Hämtad 2024-01-19.
^ https://www.thegoodscentscompany.com/data/rw1629111.html. Hämtad 2024-01-19.
^ Mărutoiu, Constantin; Gogoasa, Ioan; Oprean, Ioan; Mărutoiu, Olivia-Florena; Moise, Maria-Ioana; Tigae, Cristian; Rada, Maria (2006). ”Separation and identification of piperine and chavicine in black pepper by TLC and GC-MS”. Journal of Planar Chromatography: Modern TLC 19 (109): sid. 250–252. doi:10.1556/JPC.19.2006.3.16.
^ De Cleyn, R; Verzele, M (1972). ”Constituents of peppers. I Qualitative Analysis of Piperine Isomers”. Chromatografia 5: sid. 346 - 350. https://www.chm.bris.ac.uk/sillymolecules/chavicine.pdf. Läst 26 september 2023.
^ Tiwari, Anshuly; Mahadik, Kakasaheb R.; Gabhe, Satish Y. (2020). ”Piperine: A comprehensive review of methods of isolation, purification, and biological properties”. Medicine in Drug Discovery 7: sid. 100027. http://doi.org/10.1016/j.medidd.2020.100027. Läst 26 september 2023.
^ Kozukue, Nobuyuki; Park, Mal-Sun; others, and 5 (2007). ”Kinetics of Light-Induced Cis−Trans Isomerization of Four Piperines and Their Levels in Ground Black Peppers as Determined by HPLC and LC/MS”. J. Agric. Food Chem. 55 (17): sid. 7131–7139. https://doi.org/10.1021/jf070831p. Läst 26 september 2023.

[1] ttps://www.chemsrc.com/en/cas/495-91-0_1155688.html. Hämtad 2024-01-19.

[2] ttps://www.thegoodscentscompany.com/data/rw1629111.html. Hämtad 2024-01-19.

[3] Mărutoiu, Constantin; Gogoasa, Ioan; Oprean, Ioan; Mărutoiu, Olivia-Florena; Moise, Maria-Ioana; Tigae, Cristian; Rada, Maria (2006). ”Separation and identification of piperine and chavicine in black pepper by TLC and GC-MS”. Journal of Planar Chromatography: Modern TLC 19 (109): sid. 250–252. doi:10.1556/JPC.19.2006.3.16.

[De_Cleyn&Verzele1972-4] De Cleyn, R; Verzele, M (1972). ”Constituents of peppers. I Qualitative Analysis of Piperine Isomers”. Chromatografia 5: sid. 346 - 350. https://www.chm.bris.ac.uk/sillymolecules/chavicine.pdf. Läst 26 september 2023.

[Tiwari_et_al_2020-5] Tiwari, Anshuly; Mahadik, Kakasaheb R.; Gabhe, Satish Y. (2020). ”Piperine: A comprehensive review of methods of isolation, purification, and biological properties”. Medicine in Drug Discovery 7: sid. 100027. http://doi.org/10.1016/j.medidd.2020.100027. Läst 26 september 2023.

[Kozukue_et_al_2007-6] Kozukue, Nobuyuki; Park, Mal-Sun; others, and 5 (2007). ”Kinetics of Light-Induced Cis−Trans Isomerization of Four Piperines and Their Levels in Ground Black Peppers as Determined by HPLC and LC/MS”. J. Agric. Food Chem. 55 (17): sid. 7131–7139. https://doi.org/10.1021/jf070831p. Läst 26 september 2023.

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