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Antioxidant activity of an Mg(ii) compound containing ferulic acid as a chelator : potential application for active packaging and riboflavin stabilisation
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Marchi, Rafael C., Kock, Flavio V. C., Soares dos Campos, Isabele A., Jesus, Hugo Cesar R., Venâncio, Tiago, da Silva, Maria Fátima G. F., Fernandes, João B., Rollini, Manuela, Limbo, Sara and Carlos, Rose M. (2023) Antioxidant activity of an Mg(ii) compound containing ferulic acid as a chelator : potential application for active packaging and riboflavin stabilisation. Food & Function, 15 . pp. 1527-1538. doi:10.1039/d3fo05039d ISSN 2042-650X.
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Official URL: https://doi.org/10.1039/D3FO05039D
Abstract
Foods rich in riboflavin (Rf) are susceptible to degradation due to oxidative processes with the formation of radicals. Herein, we describe the features and stability of an Mg(II) complex containing ferulic acid (fer) and 1,10-phenanthroline (phen) as chelators: henceforth called Mg(phen)(fer). The electrochemical behavior of Mg(phen)(fer) is pH dependent and results from the stabilisation of the corresponding phenoxyl radical via complexation with Mg(II). This stabilisation enhances the antioxidant activity of Mg(phen)(fer) with respect to free fer and commercial antioxidants. Mg(phen)(fer) scavenges and neutralizes DPPH˙ (IC50 = 15.6 μmol L−1), ABTS˙+ (IC50 = 5.65 μmol L−1), peroxyl radical (IC50 = 5.64 μg L−1) and 1O2 (IC50 = 0.7 μg m−1). Mg(phen)(fer) effectively protects riboflavin (Rf) against photodegradation by quenching the singlet excited states of Rf regardless of the conditions. Also, the complex Mg(phen)(fer) was effectively incorporated into starch films, broadening its applications, as shown by microbiological studies. Thus, Mg(phen)(fer) has high potential for use in Rf-rich foods and to become a new alternative to the synthetic antioxidants currently used.
Item Type: | Journal Article | ||||||
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Divisions: | Faculty of Science, Engineering and Medicine > Science > Chemistry | ||||||
SWORD Depositor: | Library Publications Router | ||||||
Journal or Publication Title: | Food & Function | ||||||
Publisher: | Royal Society of Chemistry (RSC) | ||||||
ISSN: | 2042-650X | ||||||
Official Date: | 29 December 2023 | ||||||
Dates: |
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Volume: | 15 | ||||||
Page Range: | pp. 1527-1538 | ||||||
DOI: | 10.1039/d3fo05039d | ||||||
Status: | Peer Reviewed | ||||||
Publication Status: | Published | ||||||
Access rights to Published version: | Restricted or Subscription Access |
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