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Natural products derived from tea on the solubility of hesperidin CQU.pdf (1.32 MB)

Natural products derived from tea on the solubility of hesperidin by LC-TOF/MS and NMR

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Version 2 2022-08-15, 04:33
Version 1 2021-01-14, 15:20
journal contribution
posted on 2022-08-15, 04:33 authored by R Cao, X Yang, Padraig Strappe, C Blanchard, Z Zhou
The application of hesperidin as bioactive compound is limited due to its low water solubility. The effect of natural products derived from black tea (theophylline, theaflavin, and theaflavin-3,3′-digallate) on the solubility of hesperidin was evaluated by liquid chromatography time-of-flight/mass spectrometry and the mechanism was investigated by NMR spectroscopy. As a result, theaflavin-3,3′-gallate was the most effective in improving hesperidin solubility, and had synergistic effect with theaflavin on complexing with hesperidin. The complexation with natural products caused changes in both the chemical shift (0.01–0.29 ppm) and the diffusion coefficient (0.39–1.19) of hesperidin, implying that the proximity of B ring in hesperidin may play an important role in forming a complex with natural products. © 2017 Taylor & Francis Group, LLC.

Funding

Other

History

Volume

20

Issue

s1

Start Page

S270

End Page

S278

Number of Pages

9

eISSN

1532-2386

ISSN

1094-2912

Publisher

Taylor & Francis

Additional Rights

International Journal of Food Properties is a fully open access journal publishing research related to food properties. All articles are made freely and permanently available online through gold open access publication.

Peer Reviewed

  • Yes

Open Access

  • Yes

External Author Affiliations

Tianjin University of Science and Technology, Tianjin, China; Charles Sturt University

Era Eligible

  • Yes

Journal

International Journal of Food Properties

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