期刊
FOOD CHEMISTRY
卷 173, 期 -, 页码 1172-1178出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.10.141
关键词
Luteolin-vanadium(II) complex; Spectral characterisation; Antioxidant activity; Radical scavenging activity
资金
- Hari Charan Garg Charitable Trust
The complex formation between luteolin (L) and vanadium(IV) oxide sulphate monohydrate (VOSO4 center dot H2-O) was examined under UV-visible, infra-red spectroscopy, mass spectroscopy and NMR techniques. The spectroscopic data indicated that luteolin reacts with vanadium oxide cation (VO+2) through 4-carbonyl-5-hydroxy chelation site in the two luteolin molecule. The free radical antioxidant activity of the complex with respect to the parent molecule was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and 2,2'-azinobis 3-ethylbenzothiazoline-6-sulphonic acid diammonium salt (ABTS) methods. It was observed that the free radical scavenging activity and ferric ion reducing potential of luteolin was increased after the formation of complex with vanadium oxide (VO+2) cation. (C) 2014 Elsevier Ltd. All rights reserved.
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