Capacity of Mg Salts to Form Polyphenols Out of Vegetals

Capacity of Mg Salts to Form Polyphenols Out of Vegetals

Abstract:

Polyphenols are plant secondary metabolites commonly found in herbs and fruits, especially berries, as colour and flavouring agents and are an integral part of human diet. They exhibit a wide variety of beneficial biological activities, including antiviral, antibacterial, immune-stimulating, antiallergic, anti-inflammatory, antithrombotic, antilipoperoxidant actions. In order to obtain new compounds, which could joint the biological activities of polyphenols with the ones of Mg ions, there were synthesized Mg-polyphenols complexes. The polyphenols source was a spray dried elderberries juice extract containing as main compound cyanidin-3-glicoside and also small quantities of caffeic acid, chlorogenic acid, p-cumaric acid (free or as esters), quercetol and kaempferol. As Mg source, we used organic and inorganic Mg salts (p a): MgO, Mg citrate, Mg acetate and Mg lactate. The physical-chemical characterization of the new complexes includes: spectral analysis in IR and UV-VIS-NIR and molar electrical conductivity. The electric conductivity of Mg- polyphenol complexes aqueous solutions 1g/L was around 3,5 times higher given to the aqueous solution at the same concentration of spray dried elderberries juice extract. This fact demonstrated the new compounds are electrolyte type. The chemiluminescence assay points out a decreased antioxidative activity given to the one of the elderberries extract (raw material). Keywords: polyphenols, magnesium complexes, polyphenols complexes

Issue: 2006, Volume 57, Issue 8

Pages:

This article is published under the Creative Commons Attribution 4.0 International License

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