Antioxidant properties of capsaicin analogues: A DFT study

Capsaicin is the one of the primary components of fruits of genus Capsicum and is responsible of the pungent sensation known "spiciness". In recent years, this compound has attracted special attention thanks to its beneficial biological effects, such as its antioxidant, anti-obesity and antidiabetic activity, among others. In the present studies, twelve capsaicin analogues with functional groups -SH, -NH2, -OCH3 and -F in the aromatic ring, have been proposed and studied using DFT methodologies. The reactivity global indexes: Delta EHOMO-LUMO, Chemical hardness (eta), Electron donating power (omega-) and Dipole Moment (mu(->)) and primary antioxidant activities have been obtained. According to the results, most of the analogues with the amine (-NH2) and thiol (-SH) groups show better ability to donate and accept electrons, which translates into a better antioxidant activity.