Physicochemical Properties and Antioxidant Activity of Chlorogenic Acid-lecithin Complex

Abstract:

Chlorogenic acid exhibits bioactivities including antioxidant, antibacterial, and antitumor. Therefore, it has several applications in the food industry; however, its scope is limited by low liposolubility. Here, chlorogenic acid-lecithin complex was prepared by a solvent method and physicochemical properties were studied by ultraviolet-visible spectrometry, infrared spectrometry, scanning electron microscopy, differential scanning calorimetry, and X-ray diffractometry. Additionally, the antioxidant activity of the complex were also evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay and Rancimat test. The results indicated that the physical phase of chlorogenic acid significantly changed after forming a complex with lecithin, where it remained in an amorphous state and completely dispersed in lecithin. The solubility of chlorogenic acid in n-octanol at 25 ℃increased from 34.73 to 4715.84 μg/mL after complex formation, and the liposolubility of chlorogenic acid significantly improved. The antioxidant assay showed that the DPPH scavenging activity of the complex was inferior to that of chlorogenic acid and BHT. On the other hand, antioxidant activity of the complex in oil was close to that of BHT and superior to that of chlorogenic acid, which suggested that antioxidant activity of chlorogenic acid in oil could be significantly improved by forming a complex with lecithin.