ISOFLAVONES AND RELATED COMPOUNDS,METHODS OF PREPARING AND USING AND ANTIOXIDANT COMPOSITIONS CONTAINING SAME

Abstract: Isoflavones and related compounds useful as antioxidants and in antioxidant compositions including edible fats and oils. Many of these compounds can be recovered from tempeh, a fermented soybean product, Others can be prepared by chemical modification of those recovered from tempeh. Additionally, all of the compounds can be chemically synthesized. The compounds of the present invention may be used to provide enhanced stability for a wide range of substances subject to oxidative deterioration including edible food products, oils and fats.

Description: - / - ISOFLAVONES AND RELATED COMPOUNDS, METHODS OF PREPARING AND USING AND ANTIOXIDANT COMPOSITIONS CONTAINING SAME BACKGROUND OF THE INVENTION This is a continuation-in-part of application Serial No. 804,594, filed June 8, 1977, the disclosure of which is hereby incorporated by reference into the present disclosure. Many food products containing and including edible fats and oils, i.e., fats and oils of animal and vegetable origin or modified fats and oils of animal and vegetable origin, become rancid or have an undesirable taste and/or color imparted thereto during storage, especially upon exposure to or on con¬ tact with oxygen. A number of chemical compounds have been employed for avoiding or reducing these effects so that food products containing fats or oils may be kept for longer per¬ iods of time, but such agents have not been entirely satisfac¬ tory or effective in many cases. Furthermore, such chemical compounds are usually synthetic chemical products not derived from or identical with material of natural food classifica- tions and, as a consequence, there has been some question as to the advisability of using such compounds in food composi¬ tions. Principal antioxidants of the above kinds heretofore employed included BHA (butylated hydroxyanisole) , BHT (butylated hyd- roxytoluene) and TBHQ (tertiary butylhydroquinone) , as well as some other chemicals of which one example is propyl gal- late (PG) . While these materials have been quite effective in animal fats, su.cn as lard, they are much less useful in some other applications. Their volatility and tendency to decompose at high temperatures makes them not entirely suit¬ able for deep fat fried foods. Indeed, their usefulness for stability of vegetable oils is less than satisfactory. For example, they are not entirely effective in protecting against off-flavor development, such as the so-called reversion flav¬ or, that occurs, with passage of time, in soybean oil. For these and other reasons, there has been a need for improvement in the field of antioxidants, especially those to be used with food materials that comprise or consist of fats or oils. It has been heretofore known that antioxidant properties ar possessed by tempeh, a fermented soybean product obtained b fermenting soybeans with a fungus, either Rhizopus oliσospo or Rhizopus oryzae. .Food products containing tempeh, such fish or fatty meat products exhibit improved stability, see U.S. Patent 3,681,085 (1972). Further, it has heretofore b found that by extracting tempeh with a mixture of hexane an methanol, a component of tempeh, namely oil of tempeh, can recovered, see U.S. Patents 3,762,933 (1973) and 3,885,256 (1974) , which exhibits enhanced antioxidant properties rela tive to those of tempeh. This oil of tempeh has been found to be useful in stabilizing a wide variety of edible oils a fats. SUMMARY OF THE INVENTION The present invention involves the discovery that numerous isoflavones and related compounds which possess antioxidant properties may be recovered from tempeh. Other compounds which also are useful as antioxidants and/or as components antioxidant compositions can be prepared by chemical modifi cation of those recovered from tempeh. Additionally, all o the compounds can be chemically synthesized. The compounds of this invention have the structure: wherein the dashed lines may be carbon-carbon single bonds OMPI carbon-carbon double bonds, and wherein X may be two hydro¬ gen atoms or oxygen, and further wherein each of R, R' and R" may be a methyl or ethyl group or hydrogen. These compounds possess antioxidant properties and may be uti¬ lized in the stabilization of a wide variety of food products including edible fats and oils. Of these compounds those having the structure may be recovered from tempeh either individually or as compo¬ nents of a mixture. Of the compounds so recovered certain are known compounds, such as for example, texasin (6,7-dihydroxy-4'-methoxyisσfla- vone), genistein (5,7 ,4'-trihydroxyisoflavone) , daidzein (7, 4'-dihydroxyisoflavone) , glycitein (6 methσxy-7,4'-dihydroxy- isoflavone) , and the so-called "Murata" compound (6,7,4'- trihydroxyisoflavone) . However, the fact that these compounds possess antioxidant properties is a new discovery. Of these compounds, texasin has been found to be a particularly effec¬ tive antioxidant. Also, certain compounds having the structure may be recovered from tempeh in minor amounts. However, these compounds are obtained in higher yield upon chemical modifica¬ tion, specifically hydrogenation, of compounds II. Of the compounds III, the compound having the structure has been found to be particularly effective, All of the corn- pounds III are novel. Compounds having the structure may be prepared by hydrogenation of Compounds IV. Of these , the compound having the structure -BUREAT OMPI is the most effective of the antioxidants which have been evaluated. All of the Compounds V are also novel. These Compounds I through VI may be chemically synthesized as well as recovered from tempeh. Thus, in addition to provid¬ ing compounds useful as antioxidants and in antioxidant com¬ positions, he present invention provides methods of prepar¬ ing and/or recovering the compounds disclosed. It is therefore a primary object of the present invention to provide compounds useful as antioxidants. It is a related object to provide antioxidant compositions which include these compounds. It is a further related object to provide edible oils, fats and other food products which include these antioxidant compo¬ sitions. It is another object of this invention to provide methods of stabilizing edible oils, fats or foods by including in such oils, fats or foods an effective amount of an antioxidant composition. It is a final object to provide methods of recovering and/or preparing compounds useful as antioxidants. How these and other objects of this invention are acco p- lished will become apparant upon reading the detailed descrip¬ tion of the invention including the examples set forth, and the claims which follow. In at least one embodiment of the present invention at least one of the foregoing objects will be achieved. "BUREAU OMPI DETAILED DESCRIPTION OF THE INVENTION In accordance with one embodiment of this invention, isofla- vones having the structure wherein the dashed lines may be carbon-carbon single bonds or carbon-carbon double bonds, and wherein X may be two hydrogen atoms or oxygen, and further wherein R, R 1 and R" may be a methyl orethyl group or hydrogen have been found to be useful as antioxidants and as components of antioxidant compositions. Certain of these compounds, namely those having the structur are natural products which may be recovered from tempeh, an Indonesian foodstuff, by fermentation of soybeans with a fun gus, e.g. either Rhizopus oligosporus ATCC No. 22959 or Rhiz pus oryzae ATCC No.9363. Compounds -II are typically present a mixture in tempeh and are most readily recovered therefrom OMPI Λ> wipo the form of a mixture from which the individual compounds can subsequently be isolated. Compounds encompassed within Structure II as well as within the other structures herein may include stereoisomers and optical isomers. For purposes of this disclosure, no dis¬ tinction will be made among such isomers so that it is to be understood that the disclosure and claims set forth here¬ inafter embrace all of the isomers encompassed within the structural formulas indicated. Certain of Compounds II are . known compounds, such as for example, texasin (6,7-dihydroxy- 4'-methoxyisoflavone) , genistein (5,7,4'-trihydrσxy isoflavone), daidzein (7,4'-dihydroxyisoflavone) , glycitein {6 methoxy-7, 4'-dihydroxyisoflavone) , and the so-called "Murata" compound (6,7,4'-trihydroxyisoflavone) . However, in accordance with the present invention it has been discovered that these com¬ pounds possess antioxidant properties. Of these compounds, texasin, which has the structure has been found to be a particularly effective antioxidant. In addition to Compounds II, additional compounds having the structure are present in tempeh in minor amounts and may be recovered therefrom. However, these compounds are obtained in higher yeild upon chemical modification, specifically, hydrogena¬ tion, of Compounds II. Of the Compounds III, the compound produced by hydrogenation of texasin, namely, 6,7-dihydroxy- 3-(4-methoxyphenyl)chromanon-4, having the structure has been found to be particularly effective. Compounds III a novel compounds useful as antioxidants and as components of antioxidant compositions. Finally, novel compounds having the structure may be prepared by hydrogenation of Compounds III. Of these, the compound, 6,7-dihydroxy-3-(4-methoxyphenyl) chroman having the structure is the most effective of the antioxidants which have been ev uated. In accordance with another embodiment of this invention, anti¬ oxidant compositions may be prepared which include one or more of Compounds I and a suitable carrier. Furthermore, antioxi- dant compositions which include one or more of Compounds III and/or V provide exceptional antioxidative properties as set forth in the examples hereinafter. Suitable carriers include essentially all non-toxic substances with which the compounds may be admixed or in which they may be dissolved and/or sus- pended. When the antioxidant composition is intended for use in the stabilization of oils and fats the carrier may be the same or another compatible oil or fat. The amount of the com¬ pound or compounds present in the composition may vary within a wide range limited only by the requirement that the amount be effective to provide antioxidant properties to the composi¬ tion. Typically, amounts will range from about 0.001 to 10 percent by weight. Stabilized edible fat or oil compositions may be prepared by adding thereto an antioxidant composition which includes one or more of compounds I in an amount effective to stabilize such edible fat or oil. Effective amounts of such antioxi¬ dant compositions for improving the stability of oils or fats such as for example, lard, corn oil, olive oil, bean oil, safflower oil, vegetable oil, cottonseed oil, polyunsat- urated oils, animal fats or oils and the like are amounts in the range of about 0.01 to 1.0 percent by weight, more or less. Such antioxidant compositions can also be included in food products to produce stabilized food compositions. According¬ ly, food products, such as fish, fatty meat or derivatives thereof, may be stabilized by the addition thereto of an ef¬ fective amount of an antioxidant composition such as described hereinabove. Effective amounts may typically range from 0.001 to 10 percent by weight, preferably 0.01 to 1.0 percent. As indicated hereinabove, Compounds II and certain of Compounds III are produced by fermentation of soybeans with a f e.g., R^_ oligosporus or R^ oryzae. Compounds II may then b recovered in the following manner. Dry, e.g. lyophilized, tempeh powder or cultured fungus is contacted with a 60-70% aqueous methanol solution for an extended period of time, for example, overnight, at a temperature of about 4°C. ther by producing an extract of methanol-soluble components incl ing one or more of the isoflavones II. The methanol extrac solution, after removal of insoluble material, is evaporate to dryness, preferably in vacuo, at an elevated temperature, for example, about 40-60°C. A solid residue is produced mos of which is redissolved upon contact with dry methanol- Tha portion of the residue which is methanol insoluble is separ¬ ated from the soluble components by centrifugation and dis- carded. After centrifugation, the methanol supernatant is e tracted with haxane several times, for example, two to three times, in order to remove any traces of hexane-soluble impur ities, such as lipids. After discarding the resulting hexan extract, the remaining methanol supernatant is evaporated to reduce its volume to a minimal fraction, for example, about 20 ml, and kept at a temperature of about -20°C. for about 15-20 minutes. This results in formation of additional pre¬ cipitate which is removed and discarded. The isoflavones may then be recovered from the methanol supe natant or extract as follows. The supernatant is subjected to molecular sieve chromatograph , for example, chroma ograp on Sephadex LΞ20 using a suitable size column, for example 2x40cm, and a suitable mobile phase, for example, n-propanol ethylacetate:water in a ratio 5:5:1. One of the fractions resulting from this chromatographic separation is fluorescen with emission in the blue range of the visible spectrum. This blue fluorescent fraction is separated and subjected to adsorption chromatography on a suitable matrix, for example, silica gel, using an appropriate mobile phase, e.g. ethylace tate:propanol:water = 95:2:3. The resulting blue fluorescen fraction is then rechromatographed on an adsorptive matrix, e.g. thin layer chromatography on silica gel, employing different mobile phase, e.g. cyclohexane:dichloromethan :eth- ylformate:formic acid = 35:30:30:5. Each of the isoflavones can then be recovered in essentially pure form using its dif¬ ferential mobility on the silica gel plate. Alternatively, Compounds II can be chemically synthe¬ sized by forming a suspension of a compound having the struc¬ ture wherein each of R and R' may be either hydrogen or an ethyl or methyl group and a compound having the structure wherein R" may be hydrogen, methyl or ethyl in dry ethylether containing zinc chloride. This suspension is then exposed to dry hydrogen chloride for a sufficient time to form an oily product. The suspension is next maintained at an appropriate temperature for a sufficient time to permit the oil product formed upon exposure to dry hydrogen chloride to separate from the suspension. The supernatant remaining after separation of the oil product from the suspension is removed and dis¬ carded. Next, a major amount of water and a minor amount of concentrated hydrochloric acid is added to the oil product to form a mixture, the mixture is boiled under reflux for a sufficient time to produce a precipitate product having the structure After recovering this precipitate, it is dissolved in a suit able solvent, borontrifluoride-methyletherate added, the tem perature adjusted to about 50°C, methanesulphonyl chloride added as a solution, and then the resulting solution heated at about 90-100°C. fo a sufficient tims to permit the reaction to proceed substantially to cc pletion. Finally, Compound II is recovered. Compounds III can be prepared by hydrogenating Compounds II using conventional techniques such as contact with hydrogen gas in the presence of a catalyst under appropriate conditio of temperature, pressure and the like. Similarly, Compounds V can be prepared by hydrogenating Compounds III and/or II. • The following examples are set forth to illustrate the prac¬ tices of the present invention but are not intended in any w to limit or otherwise restrict the scope thereof as set fort in the preceding description or in the claims which follow. EXAMPLE I The compounds 6,7-dihydroxy-3- (4-methoxyphenyl) chromanon- (4) and 6,7-dihydroxy-3 (4-methoxyphenyl) chroman were evaluated a antoxidants using an automated version of the Swift stabilit test at 100°C. For a more detailed description of the Swif stability test see A.O.C.S. Tentative Method Cd 12-57 (re- vised 1959. For the test the lard was heated to 100°C. and air bubbled through at 2 ml/minutes. Every few hours the oil was analyzed for peroxide value using the peroxide value tes A.O.C.S. Official Method Cd8-53 (1960) . The tests were car- -13- ried out using two different batches of lard. The results of the tests are shown in Table I. TABLE I AUTOMATED SWIFT STABILITY ON LARD End of Induction Period in Hours α -NCEITERATION OF ANTIQXID.ANT BATCH ANττo πτl ^π , ?,<- g g 50 gAg 100 mg kg 200 m? g A 6,7-dihydrαxy -3- (4-methαxy- 50 62 phsnyl) chrcnian 6 , 7-άihydrαxy- 3- (4-msthαxy- phenyl) chrcmancn-4 33 38 BHA 26 32.5 BHT 27 29 TBHQ 32 42 α-toccpherol (Vitamin E) 21 21 Blank -*-2.5->- B 6,7-d-Lhydzαxy- 3-(4-jι.!ethcκy- phenyl) chrαnan 26 43 92 110 6,7-dJ--byd-rαxy -3- (4-methαxy- 62 phenyl) chrαna- 15 22 45 non-4 BHA 10 30 49 57 Blank +6.S+ 35 According to the results obtained, 6 , 7-dihydroxy-3- (4-methoxy- phenyl) chroman is the most effective of the antioxidants tested. 6 , 7-dihydroxy-3- (4-methoxyphenyl) chromanon-4 is better than α-tocopherol, but less effective than TBHQ and comparable with BHA and BHT. EXAMPLE 2 The Swift stability test descirbed for lard in Example 1 was repeated with palm oil and bean oil. The results again indi cated that 6,7-dihydroxy-3-(4-methoxyphenyl)chroman is the most effective of the antioxidants. 6,7-dihydroxy-3-(4-meth oxylphenyl)chromanon-4 was better than α-tocopherol, but les effective than TBHQ and comparable with BHA and BHT. EXAMPLE 3 The compounds tested in Example 1, namely, 6,7-dihydroxy-3-( methoxyphenyl)chroman and 6,7-dihydroxy-3-(4-methoxyphenyl) chromanon-4, were also tested to evaluate their effect upon the taste of normal qualit _ lard, bean oil and palm. oil. The compounds were added to the lard or oil at amounts ranging from 25-200 mg/kg and stored at 15°C. or 50 β C in the dark. The lard or oil was then tasted periodically over a 14-week period. It was found that 6,7-dihyάroxy-3-(4-methoxypheny1) -chromanon-4 favorably influenced the taste of the lard and oils. Addition of 6,7-dihydroxy-3-(4-methoxyphenyl) chroman imparted an off-taste although this may be due to the pres¬ ence of an impurity. EXAMPLE 4 The same compounds were also evaluated to determine whether they would induce sterility and/or premature abortion of fe¬ tuses by feeding the compounds to female rats. In accordanc with the Allen-Doisy Test ovarectomized rats were fed the co pounds. No negative effect upon the production of female ho mones or antifertilit activity was noted. Additionally, feeding of the compounds to pregnant rats produced no aborti action. "BU EXAMPLE 5 The compounds 6,7-dihydroxy-3-(4-methoxyphenyl)-chromanon-(4) and 6,7-dihydroxy-3-(4-methoxyphenyl)-chroman were tested in lard using the Swift Stability Test at a series of concentra¬ tions. The results for two series of samples are shown in Tables II and III. TABLE II ANTIOXIDANT PROPERTIES OF 6,7-dihydroxy- ■3- (4- -methoxyphenyl) • -chroman Concentration in Protection POV Stripped lard [2g] [percent] [mecO /kσ] 0.5 g ss 250 ppm 96 1.9 0.2 mg = 100 ppm 96 98 2.2 1.0 0.1 mg = 50 ppm 86 6.4 0.05 mg = 25 ppm * 38 33 32.8 30.5 0.02 mg = 10 ppm 22 41 None 0 0 52.6 45.4 TABLE III ANTIOXIDANT PROPERTIES OF 6,7-dihydroxy-3- - (4-methoxyphenyl)-chromanon- -4 Concentration in Protection POV Stripped lard [2g] [percent] [meσO-,/kg] 0.5 mg = 250 ppm 99 0.5 0.2 mg = 100 ppm 94 98 3.1 0.8 0.1 mg = 50 ppm 53 21.3 0.05 mg = 25 ppm 44 25 29.3 34.1 0.02 mg = 10 ppm 22 41 None 0 0 52.6 45.4 EXAMPLE 7 An antioxidant composition was obtained from tempeh which in¬ cluded Texasin and additional isoflavones having the struc¬ ture wherein R, R 1 and R" may be a methyl or ethyl group or hydrog This mixture of isoflavones was evaluated using the Swift St bility Test described hereinabove at 110°C. Lard samples co taining 500, 50 and 1 ppm of the mixture were prepared by su able dilutions of a stock mixture of the isoflavone mixture dissolved in 1:1 chloroform-methanol and the mixture was eva orated under vacuum to a clear solution. A similar set of lard samples containing BHT was also prepared for comparison Results of the test are shown in Table IV. TABLE IV Concentration Stability Sample Antioxidant (ppm) (hours) Isoflavone mixture 500 36 50 22 1 22 BHT 500 ' 81 50 35 1 24 Control 0 22 It may be seen that the isoflavone mixture at 50 ppm and 1 p produced no significant increase in stability. With the 500 ppm sample, however, the stability was comparable to that of the 50 ppm BHT sample. Thus, the isoflavone mixture has an¬ tioxidant properties, but its activity is less than that of BHT under conditions of the test. It should be noted that this test is not completely suitable for evaluating isoflavones under all conditions because of the severity of the conditions used (temperature 110°C. with air bubbled through the sample) . EXAMPLE 8 An antioxidant composition was obtained from tempeh which in¬ cluded Texasin and trihydroxy-isoflavone. This mixture of iso- flavones was evaluated using the Oven Storage Test described hereinabove at a temperature of 60°C. for 3 days. Peroxide values were determined for stripped lard samples containing the mixture. The results are set forth in Table V. TABLE V Concentration Protection Stripped Lard [g] Antioxidant [mg] = ppm [percent] 1.0 0.5 250 98 1.5 0.25 125 96 1.8 0.10 50 49 EXAMPLE 9 A series of isoflavones either recovered from tempeh or chem¬ ically synthesized were evaluated using the Oven Storage Test for 40 hours and for 3 days at 60°C. In order to dissolve the isoflavones in 2 kg of stripped lard an emulsifier was employed such as a glycerol. The results are shown in Table VI. -18- TABLE VI ANTIOXIDANT PROPERTIES OF ISOFLAVONES A oun % Protection (40h,60°C.) % P-rotεction (3davs,60 Isoflavone Cone. SAMPLE . . SAMPLE føgj [% lard] 1 2 3 4 5 6 1 2 3 4 5 6 1.0 0.05 21 21 0 100 91 45 67 28 21 31 99 77 50 0.5 0.025 - 95 90 57 91 75 0.1 0.005 8 43 0 15 17 0 22 46 29 1 0.05 0.00025 17 1) 6-methoxy-7 , 4 ' -dihydroxyisof lavone (glycitein) 2) 7-methoxy-6 , 4 ' -dihydroxyisof lavone (kakkatin) 3 ) 6 ,7-dim thoxy-4 ' -hydroxyisof lavone 4) isoflavone mixture chemically synthesized without 5) 6 , 4 ' -dimethoxy-7-hydroxyisof lavone 6) isoflavone mixture from tempeh 7 ) 6 , 7 , 4 ' - trihydroxyisof lavone 20 The test results indicate that each of the isoflavones has a oxidant properties . Particularly effective is the isoflavon mixture obtained by chemical synthesis which includes variou methoxy- substituted isoflavones . Also , the compound 6 , 4 ' -di ■ methoxy-7-hydroxyisof lavone was particularly effective . 25 EXAMPLE 10 Synthesis of 1,2,4-trihydroxybenzene Fifty grams (0.46 mol) of 1,4-benzoquinone was slowly added 30 with continuous stirring and cooling to a mixture consisting of 150 g acetic acid anhydride and 3 ml concentrated sulf ri acid. During this reaction the temperature should be main¬ tained between 40 and 50°C. After all of the quinone has be dissolved and the heat development has ceased, the reaction 35 mixture was poured into two liters of water and the precipia formed was filtered off. After drying in a vacuum desicator one obtained 1,2,4-triacetoxybenzene in the form of a light brown amorphorus powder which may be recrystallized from met anol. Q ■ Eighty grams of the crude 1,2,4-triacetoxybenzene were dis¬ solved in 200 ml of methanol containing 6g of concentrated sul¬ f ric acid. The reaction mixture was boiled under reflux for one hour. Then the solution was cooled to room temperature and neutralized with an equivalent amount of fine powdered sodium carbonate. Thereafter 800 ml of ethylether was added whereupon sodium sulfatε precipitated out, which was removed by filtra¬ tion. Reaction by-products and contaminants being responsible for a dark red coloration may be removed employing solid sili¬ ca gel. After evaporation of the supernatant under reduced pressure, a dark red oil is obtained which crystallized upon standing at 40°C. in the form of a slight reddish solid mass which is pure enough for the next step. This product is 1,2, 4-trihydroxybenzene. EXAMPLE 11 Synthesis of 6,7-dihydroxy-4'-methoxyisoflavone (6,7-dihydroxy- 3-(4-methoxyphenyl)chromone) 35.4 grams of 1,2,4-trihydroxybenzεne were suspended in 200 ml of dry ethylether containing 30g of dry zinc-chloride (0.22 mol) and 50g ( 0.34 mol ) of p-methoxyphenylacetor trile. The suspension was then exposed for 4 hours at 0°C. to a gentle stream of dry hydrogen chloride (HCl) , the gas bubbling through the suspen¬ sion under continuous stirring. Then the reaction mixture was kept for 70 hours at 4"C. and thereafter the supernatant was decanted from the heavy oil which had separated. The oil was washed twice with ethylether, then one liter of water and a few ml of concentrated hydrochloric acid were added and the mixture boiled for 1 hour under reflux. After cooling to room temperature the precipitate was collected by filtration and recrystallized from ethanol/water. This precipitate was (4-methoxybenzyl)-2,4,5-trihydroxyphenyl ketone. Four grams (14.6 milimol) of (4-methoxybenzyl)-2,4,5-trihy- droxyphenyl ketone were dissolved in 50 ml. of dry dimethyl- formamide. To this solution was added 7.5 grams of borontri- fluoride-methyetherate (BF 3 -(CH-) 2 0 dropwise. Under spontan eous elevation of the temperature the color of the solution turns to yellowish-green. Then the temperature of the re- action is adjusted to 50 β C. and a solution of 5 grams methan sulphonyl chloride (CH-SO-C1) in 25 ml of dry di-methylforma- mide (DMF) is added dropwise. Thereafter, the solution is heated for 90 minutes at 90-100 β C. After cooling to room temperature, the reaction mixture is poured into 500 ml wate and the resulting yellow precipitate is filtered off. After drying in a desicator the crude product is purified by boili in 50 ml methanol and then50 ml of ethyl ether. The resulti white powder can be recrystallized from dioxane or glacial ace tic acid. This product is 6,7-dihydroxy-3-(4-methoxyphenyl) chromone(texasin) . EXAMPLE 12 Synthesis of 6,7-dihydroxy-3-(4-methoxyphenyl)chromanon-4 six grams of texasin (6,7-dihydroxy-3-(4-methoxyphenyl)chro¬ mone) were dissolved and partially suspended in 500 ml of et anol and hydrogenated at normal pressure and room temperatur using 10% palladium/charcoal as a catalyst under addition of 6 drops of triethyla in . The catalytic hydrogenation is continued until no starting material is detectable by means of thin layer chromatography. Thereafter, the catalyst is r moved by filtration, an equal amount of water is added to th reaction mixture and the solution is evaporated under reduce pressure. After removal of the largest part of the ethanol the product precipitates out in pure form. After filtration and drying in a desicator 5.5 grams of a light yellow powder is obtained which may be recrystallized once from ethanol/ water. The product has the formula / molecular weig 286, and melting point 215°C. It was characterized by UV, N i and Mass spectroscopy and determined to be 6,7-dihydrcxy- (4-methoxyphenyl)-chromanon-4. The product is actually a mi ture of optical isomers but since the isomers exhibit the sa properties further characterization was not deemed necessary for the purposes of this disclosure. Therefore it is to be understood that the scope of the disclosure and claims em¬ braces the optical isomers of the compounds discussed herein. EXAMPLE 13 Synthesis of 6,7-dihydroxy-3-(4-mehtoxyphenyl) chroman Fifteen grams of texasin (6,7-dihydroxy-3-(methoxyphenyl)chrom- one) were dissolved and partially suspended in 500 ml of eth¬ anol and hydrogenate at normal pressure and room temperature using 10% palladium/charcoal as a catalyst under addition of 20 drops of concentrated sulfuric acid. The catalytic hydro¬ genation is continued until neither texasin nor any of the 6, 7-dihydroxy-3-(4-methoxyphenyl)chrσmanon-4 was detected by thin layer chromatography. The further purification was iden¬ tical to that described in Example 12. The product has the formula c ιs Ξ τ_s 0 4' molecular weight 272, and melting point 160°C. It was characterized by ϋV, NMR, IR and Mass spectro- scopy and determined to be -6, 7-dihydroxy-3-(4-methoxyphenyl) - chroman. As in Example 12, the product is actually a mixture of optical isomers but since the isomers exhibit the same properties further characterization was not deemed necessary for the purposes of this disclosure. Therefore, it is to be understood that the scope of the disclosure and claims em¬ braces the ODtical isomers of the compounds discussed herein. EXAMPLE 14 Svnthesis of 5,7-dihvdroxv-isoflavone XI xπ XIII 50 g (0.46 mol) 1,4 benzo uinone (XI) was slowly added with stirring to a mixture of 150 g of acetic anhydride and 3 ml of cone, sulfuric acid during which the reaction mixture was cooled so as to keep the temperature between 40 and 50°C. After all of the quinone was dissolved and the heat of forma¬ tion evolved, the reaction product was washed with an excess of water and the precipitate removed by filtration. Upon dry ing the precipitate 1,2,4-triacetoxybenzone (XII) was obtained as a light brown powder which can be identified as such after crystallization from methanol. The yield from the reaction was 106 g (91%) . 80 g (0.32 mol) of the crude productXH in 200 ml of methanol was heated under reflux for one hour in the presence of 6 g cone, sulfuric acid. The reaction mixture was neutralized with sodium carbonate and then ether added. Na_S0. precipi¬ tated out and was separated by filtering. Known contaminants were removed by treatment with silica gel resulting in a sol- ution having a dark red color. Upon distillation this soluti yielded a dark red oil which rapidly crystallized to a light reddish solid material (XV). The yield of this reaction was 35.4 g (88%) . 35.4 g (0.28 mol) of Compound XIII was suspended with 30 g wat free ZnCl- (0.22 mol) in 200 ml dry ether and then mixed with 39.8 g (0.34 mol) benzylcyanide (XIV). Next, dry HCl gas was introduced in the reaction mixture with stirring for four hou at 0 β C. After about 70 hours storage in a refrigerator the re maining solution was separated from the oil which had preci¬ pitated, washed two times with ether and heated one hour in 1 liter of water with which a few ml of HCl was mixed. After cooling the precipitate was removed by filtering and crystal¬ lized from alcohol/water. The yield of Compound X was 25 g (36.5%) . XV XVI 3.4 g (0.0146 mol) Compound XVwas dissolved in 50 ml dry DMF and 7.5 ml borontrifluoride-methyl-etherate added dropwise. Upon heating the solution assumed a yellow-green color. The solution was heated to 50 β C and then 5 g of methanesulfonyl chloride in 25 ml of DMF was added. Heating was continued for 90 minutes at 90-100°C and then the reaction mixture was cooled by adding about 0.5 liter water. The resulting yellow precipitate was removed by filtration and after drying yielded 3.1 g of a light brown powder which was purified by crystal¬ lization from methanol/water. This provided 3.0 g (81%) of Compound XVI, 6,7-dihydroxy-isoflavone. EXAMPLE 15 6,7-dihydroxy-isoflavone may be hydrogenated using the methods described in Examples 12 and 13 to prepare the chromanon-4 and chroman respectively. Both of- these compounds have been found effective as antioxidants at concentrations as low as 50 parts per million in the standard lard test described in Example 1. As will be obvious to one skilled in the art, many modifica tions, variations, substitutions and other alterations can be made in the practices of this invention without departin from the spirit and scope thereof as set forth in the prece ing description and examples or in the claims which follow.

Claims: What is claimed is: 1. A compound having the structure: X wherein the dashed lines may be carbon-carbon single bonds or carbon-carbon double bonds, and wherein X may be two hydrogen atoms or oxygen, and further wherein each of R, R' and R" may be a methyl or ethyl group or hydrogen. 2. A compound in accordance with Claim 1 having the struc- ture: 3. A compound in accordance with Claim 2 having the stru ture: 4. A compound in accordance with Claim 2 having the stru ture: 5. A compound in accordance with Claim 1 having the struc ture: 6. A compound in accordance with Claim 5 having the struc ture: _ O 7. A compound in accordance with Claim 1 having the struc¬ ture: 8. A compound in accordance with Claim 7 having the struc¬ ture: 9. An antioxidant composition which comprises a compound in accordance with Claim 1' and a suitable carrier. 10. An antioxidant composition which comprises a compound in accordance with Claim 2 and a suitable carrier. ll. An antioxidant composition which comprises a compound in accordance with Claim 3 and a suitable carrier. 12. An antioxidant composition which comprises a compound in accordance with Claim 4 and a suitable carrier. 13. An antioxidant composition which comprises a compound in accordance with Claim 5 and a suitable carrier. 14. An antioxidant composition which comprises a compound in accordance with Claim 6 and a suitable carrier. 15. An antioxidant composition which comprises a compound in accordance with Claim 7 and a suitable carrier. 16. An antioxidant composition which comprises a compound in accordance with Claim 8 and a suitable carrier. 17. A stabilized edible fat or oil composition which com¬ prises an edible fat or oil and an antioxidant composition accordance with Claim 9, said antioxidant composition being present in an amount effective to stabilize said edible fat or oil. 18. A stabilized edible fat or oil composition which com¬ prises an edible fat or oil and an antioxidant composition in accordance with Claim 10, 11, 12, 13, 14, 15, or 16, sai antioxidant composition being present in an amount effectiv to stabilize said edible fat or oil. 19. A stabilized edible fat or oil composition in accordan with Claim 17 wherein said edible fat or oil comprises anim fat or oil, vegetable oil, corn oil, cottonseed oil, lard, olive oil, soybean oil, bean oil, safflower oil, and polvunsaturated oi 20. A stabilized edible fat or oil composition in accordan with Claim 17 wherein said antioxidant composition is prese in an amount from about 0.01 percent to 1.0 percent by weight based upon the weight of said edible fat or oil. 21. A stabilized edible food product such as a fish or mea food product which comprises an edible food product and an antioxidant composition in accordance with Claim 9, said antioxidant composition being present in an amount effectiv to stabilize said edible food product. 22. A stabilized edible food product such as a fish or mea food product which comprises an edible food product and an antioxidant composition in accordance with Claim 10, 11, 12, 13, 14, 15 or 16, said antioxidant composition being presen in an amount effective to stabilize said edible food produc "BU . . OM 23. A stabilized edible food product in accordance with Claim 17 wherein said antioxidant composition is present in an amount from about 0.01 percent to 1.0 percent by weight based upon the weight of said edible fat or oil. 24. A method of stabilizing edible oils, fats or food products which comprises adding to said edible oils, fats or food products an effective amount of an antioxidant com- position in accordance with Claim 9. 25. A method for preparing a compound in accordance with Claim 2 which comprises fermenting soybeans, contacting the resulting fermented soybean product with methanol to separ- ate from said fermented soybean product an extract contain¬ ing said compound and recovering said compound from said methanol extract. 26. A method in accordance with Claim 25 wherein said fer- mented soybean product is tempeh. 27. A method in accordance with Claim 25 wherein said ex¬ tract containing said compound is obtained by contacting said fermented soybean product with an aqueous methanol solution at a temperature in the range about 0-10 c C. , evaporating the resulting methanol extract solution to dryness to produce a residue, redissolving a portion of said residue in dry meth¬ anol, separating and discarding the methanol insoluble por¬ tion of said residue, contacting said dry methanol solution containing said redissolved residue with hexane to remove contaminating material, discarding the resulting hexane ex¬ tract, reducing the volume of the remaining methanol extract at a reduced temperature for 10-30 minutes so as to produce a precipitate, removing and discarding said precipitate, and recovering said compound from the remaining extract. ' B REΛ CT . - OAIPΓ 28. A method in accordance with Claim 25 wherein said re¬ covery of said compound from said methanol extract comprises chromatographic separation, said chromatographic separation being molecular sieve chromatography followed by adsorption chromatograph . 29. A method of preparing a compound in accordance with Claim 2 which comprises forming a suspension of a compound having the structure: wherein each of R, R' and R" 1 may be either hydrogen or an ethyl methyl group and a compound having the structure: wherein R" may be hydrogen or a methyl or ethyl group in dry ethy ether containing zinc chloride, exposing said suspension to dry hydrogen chloride for a sufficient time to form an oily product, maintaining said suspension at an appropriate tem¬ perature for a sufficient time to permit said oil product formed upon exposure to dry hydrogen chloride to separate from said suspension, removing and discarding the superna¬ tant remaining after separation of said oil product from said suspension, adding a major amount of water and a minor amount of concentrated hydrochloric acid to said oil product to form a mixture, boiling said mixture under reflux for a sufficient time to produce a precipitate product, said pre¬ cipitate product having the structure: and recovering said precipitate; dissolving said precipitate product in a suitable solvent, 15 adding borontrifluoride-methyletherate , adjusting the temper- ature to about 50°C . , adding methane sulphonyl chloride as a solution, heating the resulting solution at about 90-100°C . for a sufficient time to permit the reaction to proceed sub¬ stantially to completion, and ' recovering a compound having the structure: 20 30. A method of preparing a compound having the structure: which comprises hydrogenating a compound in accordance with Claim 2. 31. A method of preparing a compound having the structure: which comprises hydrogenating a compound in accordance with Claim 5. 32. A compound having the structure: wherein the dashed lines may be carbon-carbon single bonds carbon-carbon double bonds, and wherein X may be two hydrog atoms or oxygen, and further wherein each of R, R' and R" m be hydrogen, hydroxyl or a methyl or ethyl group. 33. A compound in accordance with Claim 32 having the stru ture: 34. A compound in accordance with Claim 32 having the struc¬ ture: 35. A compound in accordance with Claim 32 having the struc¬ ture: 36. A compound in accordance with Claim 32 having the struc¬ ture:

Inventors: ZILLIKEN F
Applicants: PARTNERSHIP LTD
Application year: 1979
Main classification: C12P17
IPC codes: A23B4, A23L3, C07C45, C07D311, C09K15, C11B5, C12P17