Interaction between iron and dihydromyricetin extracted from vine tea. Issue 11 (13th September 2020)

• Record Type: Journal Article
• Authors: Wang, Liling; Qin, Yuchuan; Wang, Yanbin; Zhou, Yifeng; Liu, Bentong
• Is Part Of: Food science & nutrition. Volume 8:Issue 11(2020)
• Page Start: 5926
• Page End: 5933
• Publication Date: 2020-09-13
• Subjects: dihydromyricetin (DMY) -- interaction -- iron ion -- solubility -- stability; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1876
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: In this research, the interaction between dihydromyricetin (DMY) obtained from vine tea and iron ions (Fe (II) and Fe (III)) was investigated at pH 3.0, 5.0, and 7.0 with UV absorption and fluorescence quenching spectroscopy. The effects of DMY on the stability and solubility of iron ion were also studied. The results showed the presence of iron ions changed the UV absorption spectra of DMY at the experimental pH values. And the fluorescence spectra showed that iron ion had enhanced fluorescence effect on DMY. In addition, DMY was capable of protecting Fe (II) from being oxidized and improving the solubility of Fe (III). Abstract : The interaction between dihydromyricetin (DMY) obtained from vine tea and iron ions [Fe(II) and Fe(III)] was investigated at pH 3.0, 5.0, and 7.0 with UV absorption and fluorescence quenching spectroscopy.