Complexation of apple antioxidants:: Chlorogenic acid, quercetin and rutin by β-cyclodextrin (β-CD)

被引：82

作者：

Alvarez-Parrilla, E

De la Rosa, LA

Torres-Rivas, F

Rodrigo-Garcia, J

González-Aguilar, GA

机构：

[1] Univ Autonoma Ciudad Juarez, Dept Ciencias Basicas, Inst Ciencias Biomed, Ciudad Juarez 32310, Chihuahua, Mexico

[2] Ctr Invest Alimentac & Desarrollo AC, CIAD, AC, Direcc Tecnol Alimentos Origen Vegetal, Hermosillo 83000, Sonora, Mexico

来源：

JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY | 2005年 / 53卷 / 1-2期

关键词：

antioxidant capacity; beta-cyclodextrin; fluorescence spectroscopy; food antioxidants; FRAP; inclusion complexes; polyphenols;

D O I：

10.1007/s10847-005-1620-z

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The complexation and antioxidant activity of the major apple polyphenols: Chlorogenic Acid (CA), Rutin (Rt) and Quercetin (Qc) with beta-cyclodextrin (beta-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.

引用

页码：121 / 129

页数：9

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