Advertisement

European Food Research and Technology

, Volume 230, Issue 2, pp 325–331 | Cite as

Characterization and antioxidant activity of dihydromyricetin–lecithin complex

  • Benguo LiuEmail author
  • Jiquan Du
  • Jie Zeng
  • Chungang Chen
  • Shengyang Niu
Original Paper

Abstract

Dihydromyricetin is a natural antioxidant with good prospects in food industry. But its poor lipophilic property limits its application in lipophilic food. In this study, the dihydromyricetin–lecithin complex was prepared to improve the hydrophobicity of dihydromyricetin. The physicochemical properties of the complex were analyzed by ultraviolet–visible spectrometry, infrared spectrometry, scanning electron microscopy, differential scanning calorimetry, X-ray diffractometry. The result showed that dihydromyricetin and lecithin in the complex were combined by non-covalent bond, did not form a new compound and the solubility of dihydromyricetin in n-octanol was significantly enhanced. It was found that the dihydromyricetin–lecithin complex was an effective scavenger of DPPH radicals with an IC50 of 22.60 μg/mL. In the Rancimat antioxidant test using lard oil as substrate, the performance of the complex with protection factor of 6.67 was superior to that of butylated hydroxytoluene with protection factor of 5.54.

Keywords

Dihydromyricetin Lecithin Complex Flavonoid Antioxidant 

Abbreviations

UV

Ultraviolet–visible spectrometry

IR

Infrared spectrometry

SEM

Scanning electron microscopy

DSC

Differential scanning calorimetry

XRD

X-ray diffractometry

BHT

Butylated hydroxytoluene

DPPH

1,1-Diphenyl-2-picrylhydrazyl

BHA

Butylated hydroxyanisole

TBHQ

Tertiary butylhydroquinone

Notes

Acknowledgments

The financial supports provided by Foundation of Henan Educational Committee (No. 2009A550005) and the Science and Technology Plan of Henan Institute of Science and Technology (No. 7040) were greatly appreciated. Thanks to Professor Yousheng Zhang of Guangdong Academy of Agricultural Sciences for dihydromyricetin standard.

References

  1. 1.
    Zou Y, Lu Y, Wei D (2004) J Agric Food Chem 52:5032–5039CrossRefGoogle Scholar
  2. 2.
    Burda S, Oleszek W (2001) J Agric Food Chem 49:2774–2779CrossRefGoogle Scholar
  3. 3.
    Zhang Y, Ning Z, Yang S, Wu H (2003) Acta Pharmacol Sin 38:241–244Google Scholar
  4. 4.
    Zhao L, Wang A, Liu B, Li G, Zhang Z, Chen S (2009) Agro Food Ind Hi Tec 20:14–17Google Scholar
  5. 5.
    Gao J, Liu B, Ning Z, Zhao R, Wu Q (2009) J Food Biochem 33 (in press)Google Scholar
  6. 6.
    Li W, Zheng C, Ning Z (2005) Food Sci 26:73–76 (in Chinese)Google Scholar
  7. 7.
    Sun T, Ho C (2005) Food Chem 90:743–749CrossRefGoogle Scholar
  8. 8.
    Proestos C, Boziaris IS, Nychas GJE, Komaitis M (2006) Food Chem 95:664–671CrossRefGoogle Scholar
  9. 9.
    Xu J, Yao M, Wu M (2008) Food Sci 29:622–625 (in Chinese)Google Scholar
  10. 10.
    Xu Z, Liu B, Ning Z, Zhang Y (2007) Acta Crystallogr E E63:O4384CrossRefGoogle Scholar
  11. 11.
    Lasonder E, Weringa WD (1990) J Colloid Interface Sci 139:469–478CrossRefGoogle Scholar
  12. 12.
    Srivastava A, Harish SR, Shivanandappa T (2006) LWT Food Sci Technol 39:1059–1065CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Benguo Liu
    • 1
    Email author
  • Jiquan Du
    • 2
  • Jie Zeng
    • 1
  • Chungang Chen
    • 1
  • Shengyang Niu
    • 1
  1. 1.School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
  2. 2.College of Food ScienceSouth China Agricultural UniversityGuangzhouChina

Personalised recommendations