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Fulltext Benzyl and methyl fatty hydroxamic acids based on palm kernel oil as chelating agent for liquid-liquid iron(III) extraction

Haron MJ, Jahangirian H, Silong S, Yusof NA, Kassim A, Rafiee-Moghaddam R, et al.

Int J Mol Sci, 2012;13(2):2148-59.
PMID: 22408444 DOI: 10.3390/ijms13022148

Liquid-liquid iron(III) extraction was investigated using benzyl fatty hydroxamic acids (BFHAs) and methyl fatty hydroxamic acids (MFHAs) as chelating agents through the formation of iron(III) methyl fatty hydroxamate (Fe-MFHs) or iron(III) benzyl fatty hydroxamate (Fe-BFHs) in the organic phase. The results obtained under optimized conditions, showed that the chelating agents in hexane extract iron(III) at pH 1.9 were realized effectively with a high percentage of extraction (97.2% and 98.1% for MFHAs and BFHAs, respectively). The presence of a large amount of Mg(II), Ni(II), Al(III), Mn(II) and Co(II) ions did affect the iron(III) extraction. Finally stripping studies for recovering iron(III) from organic phase (Fe-MFHs or Fe-BFHs dissolved in hexane) were carried out at various concentrations of HCl, HNO(3) and H(2)SO(4). The results showed that the desired acid for recovery of iron(III) was 5 M HCl and quantitative recovery of iron(III) was achieved from Fe(III)-MFHs and Fe(III)-BFHs solutions in hexane containing 5 mg/L of Fe(III).

Matched MeSH terms: Iron Chelating Agents/chemistry*
Fulltext Free radical scavenging potential of Lagenaria siceraria (Molina) Standl fruits extract

Mayakrishnan V, Veluswamy S, Sundaram KS, Kannappan P, Abdullah N

Asian Pac J Trop Med, 2013 Jan;6(1):20-6.
PMID: 23317881 DOI: 10.1016/S1995-7645(12)60195-3

OBJECTIVE: To elucidate free radical scavenging activity of ethanolic extract Lagenaria siceraria (L. siceraria) (Molina) fruit.
METHODS: The free radical scavenging activity of the L. siceraria (Molina) fruit extract was assayed by using α,α-diphenyl-β-picrylhydrazyl (DPPH), 2,20-azinobis 3-ethyl benzothiazoline-6-sulfonate (ABTS), FRAP, reducing power, chelating ability and β-carotene bleaching assay.
RESULTS: The IC(50) values of DPPH and ABTS radical-scavenging activity was found to be 1.95 mg/mL and 19 mg/mL, respectively. In ferrous chelation assay, the percentage of inhibition was found to be 89.21%. The reducing power of ethanolic extract of L. siceraria (Molina) fruit was 0.068 at 1 mg/mL and increased to 0.192 at 5 mg/mL. The β-carotene linoleate bleaching assay was 46.7% at 5 mg/mL and antioxidant activity using FRAP at 0.305 for 1 mg/mL to 0.969 for 5 mg/mL.
CONCLUSIONS: The results indicate that L. siceraria (Molina) fruit could be an important sources of natural radical scavengers.

Matched MeSH terms: Iron Chelating Agents/chemistry
Spectaflavoside A, a new potent iron chelating dimeric flavonol glycoside from the rhizomes of Zingiber spectabile Griff

Sivasothy Y, Hadi AH, Mohamad K, Leong KH, Ibrahim H, Sulaiman SF, et al.

Bioorg Med Chem Lett, 2012 Jun 1;22(11):3831-6.
PMID: 22546674 DOI: 10.1016/j.bmcl.2012.02.064

The rhizomes of Zingiber spectabile yielded a new dimeric flavonol glycoside for which the name kaempferol-3-O-(4″-O-acetyl)-α-L-rhamnopyranoside-(I-6,II-8)-kaempferol-3-O-(4″-O-acetyl)-α-L-rhamnopyranoside; spectaflavoside A (1) was proposed, along with kaempferol and its four acetylrhamnosides (2-6), demethoxycurcumin (7) and curcumin (8). The structure of spectaflavoside A was elucidated by spectroscopic methods including, 1D and 2D NMR techniques. This is the first report on the occurrence of a dimeric flavonol glycoside in the Zingiberaceae and the second in nature. Spectaflavoside A was found to be a potent iron chelating agent.

Matched MeSH terms: Iron Chelating Agents/chemistry*
Generation, Fractionation, and Characterization of Iron-Chelating Protein Hydrolysate from Palm Kernel Cake Proteins

Zarei M, Ghanbari R, Tajabadi N, Abdul-Hamid A, Bakar FA, Saari N

J Food Sci, 2016 Feb;81(2):C341-7.
PMID: 26720491 DOI: 10.1111/1750-3841.13200

Palm kernel cake protein was hydrolyzed with different proteases namely papain, bromelain, subtilisin, flavourzyme, trypsin, chymotrypsin, and pepsin to generate different protein hydrolysates. Peptide content and iron-chelating activity of each hydrolysate were evaluated using O-phthaldialdehyde-based spectrophotometric method and ferrozine-based colorimetric assay, respectively. The results revealed a positive correlation between peptide contents and iron-chelating activities of the protein hydrolysates. Protein hydrolysate generated by papain exhibited the highest peptide content of 10.5 mM and highest iron-chelating activity of 64.8% compared with the other hydrolysates. Profiling of the papain-generated hydrolysate by reverse phase high performance liquid chromatography fractionation indicated a direct association between peptide content and iron-chelating activity in most of the fractions. Further fractionation using isoelectric focusing also revealed that protein hydrolysate with basic and neutral isoelectric point (pI) had the highest iron-chelating activity, although a few fractions in the acidic range also exhibited good metal chelating potential. After identification and synthesis of papain-generated peptides, GGIF and YLLLK showed among the highest iron-chelating activities of 56% and 53%, whereas their IC50 were 1.4 and 0.2 μM, respectively.

Matched MeSH terms: Iron Chelating Agents/chemistry