Journal
FOOD CHEMISTRY
Volume 131, Issue 2, Pages 422-426Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.08.074
Keywords
Antioxidant activity; Chelation therapy; Quercetin-Sn(II) complex; Spectral characterisation; Toxic tin
Funding
- Research Institute for Fundamental Science (RIFS) of Tabriz and University of Tabriz
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The complex formation between quercetin (Q) and stannous chloride (SnCl2 center dot 2H(2)O) was studied using UV-visible, IR and H-1 NMR spectroscopic techniques. Spectroscopic data suggest that Q can chelate stannous cations through both 3-hydroxy-4-carbonyl and the 3',4'-dihydroxyl (catechol) chelation sites. The antioxidant activity of the complex was evaluated using 1,1-dipheny1-2-picrylhydrazyl (DPPH), 2,2'-azinobis 3-ethylbenzothiazoline-6-sulphonic acid (ABTS) diammonium salt and ferric reducing antioxidant power (FRAP) methods. It was shown that radical scavenging activity and ferric reducing potential of free Q was decreased after chelation of stannous cation. (C) 2011 Elsevier Ltd. All rights reserved.
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