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Synthesis, characterisation and antioxidant activity of luteolin–vanadium(II) complex.

Authors :
Roy, Souvik
Mallick, Sougata
Chakraborty, Tania
Ghosh, Nilanjan
Singh, Amit Kumar
Manna, Subhadip
Majumdar, Sumana
Source :
Food Chemistry. Apr2015, Vol. 173, p1172-1178. 7p.
Publication Year :
2015

Abstract

The complex formation between luteolin (L) and vanadium(IV) oxide sulphate monohydrate (VOSO 4 ·H 2 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. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
173
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
99793660
Full Text :
https://doi.org/10.1016/j.foodchem.2014.10.141