Complexation of Apple Antioxidants: Chlorogenic Acid, Quercetin and Rutin by β-Cyclodextrin (β-CD) View Full Text


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Article Info

DATE

2005-10

AUTHORS

Emilio Alvarez-Parrilla, Laura A. De La Rosa, Francisco Torres-Rivas, Joaquín Rodrigo-Garcia, Gustavo A. González-Aguilar

ABSTRACT

The complexation and antioxidant activity of the major apple polyphenols: Chlorogenic Acid (CA), Rutin (Rt) and Quercetin (Qc) with β-cyclodextrin (β-CD) were studied, by fluorescence spectroscopy and Ferric Reducing/Antioxidant Power Assay (FRAP) techniques. All polyphenols formed 1:1 stoichiometry complexes. Their stability constants decreased in the order Qc (1138 M−1) > CA (465 M−1) > Rt (224 M−1). The complex formation was also confirmed in the solid state by DSC measurements. Qc showed the highest antioxidant activity, followed by Rt and CA. In all cases, the complexation process produced a slight increment in their antioxidant activity (between 7 and 14%), more evident for Rt and CA than for Qc. More... »

PAGES

121-129

References to SciGraph publications

  • 1998-06. Fluorescence Probes for Cyclodextrin Interiors in JOURNAL OF FLUORESCENCE
  • 2000-06. Nutrition: Antioxidant activity of fresh apples in NATURE
  • 2002-12. Inclusion Complexation of a Seleno-Organic Antioxidant, Ebselen, with Cyclodextrins in Aqueous Solution in JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY
  • 2002-12. Inclusion of Polyphenol Oxidase Substrates in β-Cyclodextrin: A 1H-NMR Study in JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY
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    http://scigraph.springernature.com/pub.10.1007/s10847-005-1620-z

    DOI

    http://dx.doi.org/10.1007/s10847-005-1620-z

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