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.
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Abbreviations
- CA:
-
chlorogenic acid
- CD:
-
cyclodextrin
- β-CD:
-
β-cyclodextrin
- FRAP:
-
Ferric reducing antioxidant power
- HSA:
-
Human Serum Albumin
- λ em :
-
emission wavelength
- λ exc :
-
excitation wavelength
- Qc:
-
quercetin
- Rt:
-
rutin
- TPTZ:
-
2,4,6-tripyridyl-s-triazine
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Alvarez-Parrilla, E., Rosa, L.A.D.L., Torres-Rivas, F. et al. Complexation of Apple Antioxidants: Chlorogenic Acid, Quercetin and Rutin by β-Cyclodextrin (β-CD). J Incl Phenom Macrocycl Chem 53, 121–129 (2005). https://doi.org/10.1007/s10847-005-1620-z
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DOI: https://doi.org/10.1007/s10847-005-1620-z