Detailed studies on complexation behaviour and mechanism of fluorescence quenching of naphthalene linked hydroxamic acid with transition metal ions by UV-visible and fluorescence spectra

Costa, M.D.P. De; Jayasinghe, W.A.P.A

doi:10.1016/s1010-6030(03)00419-2

Cited by 44 publications

(14 citation statements)

References 8 publications

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“…This leads to strong fluorescence such that accurate measurements would be feasible. This observation is in accordance with our previous findings (7).…”

Section: Resultssupporting

confidence: 94%

“…Owing to the formation of different complex species at different pH values, the visible spectra shift to shorter wavelengths with increasing pH (7). Each added hydroxamate ligand results in a characteristic change, both in λ max and absorption intensity.…”

Section: Resultsmentioning

confidence: 99%

“…[metal] ratio is also important for the stoichiometry of complexation (7). The charge transfer absorption spectra of compound VI at constant ligand concentration (C A ) of 5 × 10 −3 mol dm The fluorescence emission spectrum was studied for all these compounds at the concentration 1 × 10 −5 mol dm −3 with increasing concentration of iron(III).…”

Section: Resultsmentioning

confidence: 99%

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Fluorescence quenching and bonding properties of some hydroxamic acid derivatives by iron(III) and manganese(II)

2008

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Spectrophotometric investigations of highly fluorescent metal chelating molecules are of relevance due to their potential application in novel, selective fluorescence-based sensors. Benzene and naphthalene chromophores are highly fluorescent while hydroxamic acids are widely used as ligands for complexation of transition metals. In order to develop fluorescence probes, several phenyl derivatives of N-phenylbenzohydroxamic acid and an aminodihydroxamic acid linked with a naphthalene chromophore were synthesized and their selective ionophoric properties towards iron(III) and manganese(II) ions were investigated using fluorescence and absorption spectroscopy. Both methods confirm the formation of 1:1 and 1:2 complexes for iron(III) and a 1:1 complex for manganese(II). The complex that is formed depends on the concentration of the ligand and pH of the medium. The amino dihydroxamic acid exhibits a prominent selectivity towards iron(III) with a two-step 1:1 and 1:2 quenching mechanism at pH 3 and towards manganese(II) with a 1:1 quenching mechanism at a probe concentration of 1 x 10(-5) mol dm(-3) at pH 9.5 The logarithm of overall formation constants of 1:1 and 1:2 complexes of iron(III) were estimated as 3.30 and 9.05, respectively.

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“…This leads to strong fluorescence such that accurate measurements would be feasible. This observation is in accordance with our previous findings (7).…”

Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Fluorescence quenching and bonding properties of some hydroxamic acid derivatives by iron(III) and manganese(II)

2008

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“…Fluorescence quenching is a useful technique to determine binding affinities of metals to target components (De Costa & Jayasinghe, ; Tan, Kim, & Kool, ). Different concentrations of Na + , K + , Ca 2+ , Mg 2+ , Al 3+ , Fe 3+ , and Cu 2+ were separately added into fresh SFB and acid solutions.…”

Section: Resultsmentioning

confidence: 99%

Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage

Huang

Zeng

Liu³

et al. 2020

Food Science & Nutrition

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Storage is essential in improving the quality of strong-flavor baijiu (SFB). Here, we investigated the release behaviors of metals from containers into SFB and their effects on the evolution of aroma compounds during storage. Twenty-six metals were identified in SFB samples. The concentrations of Na, K, Ca, Mg, Al, and Fe obviously increased after storing in pottery jar, whereas those of Fe and Cu greatly increased after storing in stainless-steel vessel. The volatility of most esters, alcohols, ketone, furan, and aldehyde decreased, whereas that of most acids increased after adding the metal ions into fresh SFB. The fluorescence intensity of SFB decreased with increased aging time in pottery jar, whereas the fluorescence intensity of acids was quenched with adding Fe 3+ and Cu 2+ . All these results suggested that some metals released from containers had binding affinities with acids, thereby reducing SFB organoleptic stimulation by forming metal-aroma compound complexes during storage. K E Y W O R D S aroma compounds, metals, storage, strong-flavor baijiu | 1905 HUANG et Al.affect the taste and smell of baijiu. Xiong, Xiang, and Zhao (2013) reported that Ca, Fe, Mg, and Cu released from pottery jar into baijiu improved the soft mellow and harmonious mouthfeel. However, the relationship between metals and flavor compounds of SFB, which is closely related to SFB quality, remains unclear because the flavor compounds are too complex. Metals play an important role in modulating sensory attributes S U PP O RTI N G I N FO R M ATI O NAdditional supporting information may be found online in the Supporting Information section. Effects of metals released in strong-flavor baijiu on the evolution of aroma compounds during storage. Food Sci

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“…Finally the researcher studied the extraction of divalent metal ions as Abstract: Fatty hydroxamic acids derivatives based on palm kernel oil which are phenyl fatty hydroxamic acids (PFHAs), methyl fatty hydroxamic acids (MFHAs), isopropyl fatty hydroxamic acids (IPFHAs) and benzyl fatty hydroxamic acids (BFHAs) were applied as chelating agent for copper liquid-liquid extraction. 13 . They found that the stoichiometry of the complex formation between hydroxamic acid and metal ions not only depend on the pH of the medium but also on the concentration of both metal ion and hydroxamic acid.…”

Section: Introductionmentioning

confidence: 99%

Copper Extraction by Fatty Hydroxamic Acids Derivatives Synthesized Based on Palm Kernel Oil

et al. 2012

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Detailed studies on complexation behaviour and mechanism of fluorescence quenching of naphthalene linked hydroxamic acid with transition metal ions by UV-visible and fluorescence spectra

Cited by 44 publications

References 8 publications

Fluorescence quenching and bonding properties of some hydroxamic acid derivatives by iron(III) and manganese(II)

Fluorescence quenching and bonding properties of some hydroxamic acid derivatives by iron(III) and manganese(II)

Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage

Copper Extraction by Fatty Hydroxamic Acids Derivatives Synthesized Based on Palm Kernel Oil

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