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Copper complexing properties and physico-chemical characterisation of the organic matter in Greek herbal infusions

Karavoltsos, Sotirios, Plavšić, Marta, Kalogeropoulos, Nick, Kogiannou, Dimitra A.A., Strmečki, Slađana, Sakellari, Aikaterini, Dassenakis, Manos, Scoullos, Michael
Food chemistry 2014 v.160 pp. 53-60
active ingredients, bioavailability, copper, electrochemistry, essential oil crops, food composition, ligands, marjoram, organic matter, physicochemical properties, rosemary, sulfur, surfactants, Greece
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 112.5μM 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.