1. Introduction:
General about Natural Products - Understanding their action at the molecular level. Exploitation of natural products 2. Primary Metabolites:
Carbohydrates: monosaccharides, oligosaccharides, polysaccharides Lipids: oils, alkynes Amino acids, peptides, proteins, enzymes: non-protein amino acids, cyanohydrin glycosides, glycosinolides, betalains, lectins, enzymes 3. Phenolic, chemical, acetate derivatives:
Sikymic and phenylpropane derivatives: Phenols and phenolics, coumarins, lignans, flavonoids, anthocyanins, tannins Polyketides: quinones, orcinols, phloroglucinols 4. Terpenes and steroids:
Monoterpenes, sesquiterpenes, Essential oils, pyrethroids, iridoids, sesquiterpene lactones, diterpenes, triterpenes, saponins, sterols, steroids, carotenoids, oleoresins, balms. 5. Alkaloids:
Ornithine alkaloids (pyrrolidines, tropanes, pyrrolizidines) Lysine alkaloids (piperidines, quinolizidines, indolizidines) Nicotinic acid alkaloids (pyridines) Tyrosine alkaloids (tetrahydroisoquinolines, modified isoquinolines, morphines, opioids) Tryptophan alkaloids (indoles, carbolines, quinolines) Anthranilic acid alkaloids (quinolines, acridines) Alkaloids from histidine (imidazoles) 6. Isolation and Separation Techniques, Isolation and Identification of Natural Products
Extraction, Filtration and Distillation Techniques Separation and Isolation Techniques: Chromatographic techniques Identification Techniques: Spectroscopic Techniques 7. Bioactivity Control Techniques:
Determination of total phenolics. Antioxidant activity, Antimicrobial activity, Toxicity, Insect repellent-Insecticide activity, Herbicidal activity 8. Natural Products Applications:
Herbs, Flavourings, Essential Oils, Natural Pigments, Natural Food Preservatives, Nutritional Supplements, Plant Protection, Medicines, Cosmetics, New products with interesting prospects.
Laboratory Exercises
1. Isolation of Cinnamaldehyde from cinnamon
2. Purity Control using chromatographic and spectroscopic techniques
3. Isolation of Caffeine from tea
4. Purity Control using with chromatographic and spectroscopic techniques
5. Determination of Total Phenols: Folin-Ciocalteu Assay
6. Determination of Antioxidant Activity: DPPH, ABTS methods
7. Toxicity Assay - Method for measurement of bioluminescence of the bacterium Vibrio fischeri (MICROTOX analyser)
Learning results
Course of Natural Products: Chemistry and Bioactivity is the study and deepening of students at a theoretical and practical level with modern methods of receiving, isolating and processing natural products, primary and secondary metabolites. Classification based on their origin, chemical structure, bioactivity and biosynthesis. Study of their applications in the food and pesticide industry.
Bibliography
1) Natural Products from Plants Leland J. Cseke, Ara Kirakosyan, Peter B. Kaufman, Sara L. Warbe, James A. Duke, Harry L. Brielmann, CRC Press Taylor & Francis Group, 2006.
2) Chemistry of Natural Products V. Ragousi 1996.
3) Pharmaceutical Products of Natural Origin, P. Kordopatis, E. Manesi-Zoupa, George Pairas, University Publications of Crete.
4) Natural Products: Chemistry and Bioactivity, V. Konstantinou, E. Couladouros, P. Tarantilis, C. Pappas, University Notes, Agricultural University of Athens.
The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
