Study of thermodynamics of complex formation of flavonoids of steviа (Stevіa rebaudіana Bertonі) leaves

Authors

DOI:

https://doi.org/10.15587/1729-4061.2014.23861

Keywords:

stevia leaves, flavonoids, complex formation degree, Gibbs energy, stability constant

Abstract

Scientists have studied the mechanisms of forming complexes between flavonoids of  different plants and ions of iron and copper. Stevia is one of many plants, rich in biologically active substances and which is practically uninvestigated. In particular, the antioxidant effect of flavonoids of stevia leaves is not studied and there are no data on its thermodynamic properties, namely the possibility of natural flow of the complex formation process. There are no data on the possibility of forming the complex of flavonoids with aluminum ions.

Taking into account that the dried leaves of stevia (Stevia rebaudiana Berton) is a rich source of flavonoids, their antioxidant action was studied based on thermodynamic researches. It is determined that 65% of flavonoids of stevia leaves are involved in forming the complex with aluminum ions. The degree of complex formation of the flavonoids of the leaves of stevia, grown in different agro-climatic zones of Ukraine was calculated. The Gibbs energy of stevia flavonoids is 12,8-13,8 that indicates the natural flow of the complex formation process. Stability constant of the formed complex is 250.6 l/mol. It was determined that the stevia leaves are a rich source of flavonoids, which take active part in the complex formation and show antioxidant effect. The obtained research results have become the basis for the developed nomogram, which allows to speed up defining the complex formation degree depending on the content of flavonoids in stevia leaves.

Author Biography

Inga Kuznetsova, Institute for Bioenergy Crops and Sugar Beet of NAAS 25, Klinichna str., Kiev, 03141, Ukraine

Candidate of Engineering Sciences, Senior Researcher

Sector of researches and control of stevia quality indexes

References

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  21. Burda, S., Oleszek, W. (2001). Antioxidant and antiradical activities of flavanoids. J. Agric. Food Chem, 49, 2774–2779.
  22. Pedrielli, P., Pedulli, G. F., Skibsted, L. H. (2001). Antioxidant mechanism of flavonoids. Solvent effect on rate constant for chainbreaking reaction of quercetion and epicatechin in autoxidation of mathyl linoleate. J. Agric. Food Chem., 49, 3034–3040.
  23. Pecal, A., Biesaga, M., Pyrzynska, K. (2010). Interaction of quercetin with copper ions: complexation, oxidation and reactivity towars radicals. Biometals, 330, 1173–1178.
  24. Chernyakovskiy, E. M., Kurchenko, V. P., Kostyuk, V. A. Role of flavanoidov biologicheskikh reakciyakh by a transfer electrons. Available at: http://www.bio.bsu.by/proceedings/articles/2009-4-1-9-26.pdf.
  25. Yakovishin, L. A., Rubinson, M. A., Grishkovec, V. I. (2012). Issledovanie of thermodynamics of molecular kompleksoobrazovaniya of saponinov ivy by a method spectrophotometers. Uchenye of message Tavricheskogo of national universiteta im. V. I. Vernadskogo. Seriya «Fiziko-matematicheskie sciences», Vol. 25 (64), № 1, 212–216.
  26. Tolstikova, T. G., Khvostov, M. V., Bryzgalov, A. O. (2009). The complexes of drugs with carbohydrate-containing plant metabolites as pharmacologically promising agents. Mini Rev. Med. Chem., Vol. 9, № 11, 1317–1328.
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  28. Roik, M. V., Kuznecova, I. V, Rudakova, T. V. (12.10.12). Patent of Ukraine on an useful model, MPK9 S07 N 15/00, S07 N 17/00, G01 N a 21/00 Method of determination content of matters flavanoids complex. In-t of biopower cultures and sugar beets of NAAN. № u201211791.
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Published

2014-04-25

How to Cite

Kuznetsova, I. (2014). Study of thermodynamics of complex formation of flavonoids of steviа (Stevіa rebaudіana Bertonі) leaves. Eastern-European Journal of Enterprise Technologies, 2(12(68), 47–50. https://doi.org/10.15587/1729-4061.2014.23861

Issue

Vol. 2 No. 12(68) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Inga Kuznetsova

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