Karavoltsos Sotirios, Plavšić Marta, Kalogeropoulos Nick, Kogiannou Dimitra A A, Strmečki Slađana, Sakellari Aikaterini, Dassenakis Manos, Scoullos Michael
National and Kapodistrian University of Athens, Department of Chemistry, Laboratory of Environmental Chemistry, Panepistimiopolis Zografou, 157 84 Athens, Greece.
Ruđer Bošković Institute, Center for Marine and Environmental Research, P.O. Box 180, 10002 Zagreb, Croatia.
Food Chem. 2014 Oct 1;160:53-60. doi: 10.1016/j.foodchem.2014.03.080. Epub 2014 Mar 24.
Complex formation is among the mechanisms affecting metals' bioaccessibility. Evaluating the extent of interactions between trace elements and several constituents of food items is of great interest. This paper examines the release of copper-complexing ligands in herbal infusions of 13 aromatic plants commonly used in Greece. The concentration of ligands (LT) and the copper-binding strength (logKapp) of herbal infusions were determined with Differential Pulse Anodic Stripping Voltammetry (DPASV). All herbal infusions were found to release Cu complexing ligands, at concentrations ranging from 8.8 to 112.5 μM in rosemary and marjoram, respectively. In all infusions the total copper concentrations were lower than the corresponding LT values, indicating that Cu is fully complexed. Aiming to partially characterise the physico-chemical properties of the released organic material, the surface active substances (SAS), reduced sulphur species (RS) and catalytically active compounds (CAC) were measured, for the first time, in herbal infusions by sensitive electrochemical techniques.
络合物形成是影响金属生物可及性的机制之一。评估微量元素与食品中几种成分之间的相互作用程度非常重要。本文研究了希腊常用的13种芳香植物草药浸液中铜络合配体的释放情况。采用差分脉冲阳极溶出伏安法（DPASV）测定了草药浸液中配体的浓度（LT）和铜结合强度（logKapp）。结果发现，所有草药浸液均能释放铜络合配体，迷迭香和马郁兰浸液中配体浓度分别为8.8至112.5μM。在所有浸液中，总铜浓度均低于相应的LT值，表明铜已完全络合。为了部分表征所释放有机物质的物理化学性质，首次采用灵敏的电化学技术测定了草药浸液中的表面活性物质（SAS）、还原态硫物质（RS）和催化活性化合物（CAC）。
