Abstract：
:The complex formation between luteolin (L) and vanadium(IV) oxide sulphate monohydrate (VOSO4·H2O) 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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Roy S,Mallick S,Chakraborty T,Ghosh N,Singh AK,Manna S,Majumdar Sdoi
10.1016/j.foodchem.2014.10.141subject
Has Abstractpub_date
2015-04-15 00:00:00pages
1172-8eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01715-4journal_volume
173pub_type
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