A theoretical study about reactivity and spectroscopic properties of copper ions toward sulfur-containing species

Oliveira, N. P. de; Cardoso, Milton Ghedini; Guerreiro, Mário César; Almeida, Katia Júlia de

doi:10.1016/j.comptc.2019.01.005

Cited by 1 publication

(1 citation statement)

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“…Medine et al have experimentally and theoretically studied the structures and antimutagenic effects of vanadium with chelating flavonoids. Finally, de Oliveira et al have studied the stabilization of different sulfur-containing copper compounds to improve the sensorial characteristics of cachaça.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Cytotoxic Activity of Essential Oils and Their Principal Components: Spectrophotometric, Voltammetric, and Theoretical Investigation of the Chelating Effect of Eugenol and Carvacrol

Ferreira

Militani

Almeida

et al. 2023

ACS Food Sci. Technol.

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The antioxidant and chelating properties of essential oils of Syzygium aromaticum L. and Origanum vulgare L. and their principal eugenol and carvacrol constituents were evaluated by the thiobarbituric acid reactive substance (TBARS) assay and in the presence of iron(II) ions by cyclic voltammetry. In the TBARS assay, carvacrol and eugenol were more efficient than the butylated hydroxytoluene (BHT) standard. The anodic current of iron(II) decreased by 99.7% in the presence of S. aromaticum oil, 99.8% for eugenol, 89.3% for O. vulgare, and 99.4% for carvacrol. The UV spectra contained a band at 390 nm for the interaction between Fe(II) and ligands. Thermodynamically stable complexes are formed in the ratios of 1:3 Fe(II)/eugenol and 1:2 Fe(II)/ carvacrol. The essential oils and their principal constituents eugenol and carvacrol can be used in food preservation because they have a low cytotoxicity and act as antioxidants through chelation of metal ions.

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Section: Introductionmentioning

confidence: 99%