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Complexation of Apple Antioxidants: Chlorogenic Acid, Quercetin and Rutin by β-Cyclodextrin (β-CD)

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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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Authors and Affiliations

  1. Departamento de Ciencias Básicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Chihuahua, CP 32310, México

    Emilio Alvarez-Parrilla, Laura A. De La Rosa, Francisco Torres-Rivas & Joaquín Rodrigo-Garcia

  2. Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD, A. C.) Dirección de Tecnología de Alimentos de Origen Vegetal, Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora, CP 83000, México

    Gustavo A. González-Aguilar

Authors
  1. Emilio Alvarez-Parrilla
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  2. Laura A. De La Rosa
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  3. Francisco Torres-Rivas
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  4. Joaquín Rodrigo-Garcia
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  5. Gustavo A. González-Aguilar
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Correspondence to Emilio Alvarez-Parrilla.

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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

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