Characterization and DPPH
Radical Scavenging Activity of Gallic Acid-Lecithin
Complex
Changzhong Liu1,
Chungang Chen2, Haizhen Mo2,
Hanjun Ma2, Erdong Yuan3 and Qiong
Li4*
1School of Animal Science,
2School of Food Science, Henan Institute of
Science and Technology, Xinxiang 453003, 3College
of Light Industry and Food Sciences, 4School
of Chemistry and Chemical Engineering, South China
University of Technology, Guangzhou 510640, China
*For correspondence:
Email:
qiongli@scut.edu.cn
Received: 17 May 2014
Revised accepted: 18 July
2014
Tropical
Journal of Pharmaceutical Research, August 2014; 13(8): 1333-1338
Abstract
Purpose: To investigate the
physicochemical properties and DPPH radical scavenging
activity of gallic acid–lecithin complex
Methods: The complex of gallic acid
with lecithin was prepared by solvent method. The
physicochemical properties of the complex were
investigated by ultraviolet-visible spectrometry (UV),
infrared spectrometry (IR), scanning electron microscopy
(SEM), differential scanning calorimetry (DSC) and x-ray
diffractometry (XRD). Antioxidant activity was examined
by 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging
assay.
Results: The UV and IR spectra of
the complex showed an additive effect of gallic acid and
lecithin, in which the characteristic absorption peaks
of gallic acid and lecithin were retained. SEM suggests
that gallic acid was dispersed into lecithin while DSC
and XRD results for the complex mainly showed the
presence of lecithin with the characteristic peaks for
gallic acid absent. At all concentrations of the complex
(0.2 - 1.0 mg/mL), the DPPH radical scavenging activity
of the complex was higher than that of the reference
antioxidant, butylated hydroxytoluene (BHT).
Conclusion: Gallic acid and lecithin in
the complex are combined by a non-covalent bond, and did
not form a new compound. The complex is an effective
scavenger of DPPH radicals.
Keywords: Gallic acid, Lecithin,
Complex, Antioxidant
