A Novel HPLC-Assisted Method for Investigation of the Fe(2+)-Chelating Activity of Flavonoids and Plant Extracts

Flavonoids are a class of natural phenolic compounds that show antioxidant properties. Besides the known mechanisms of action of flavonoids (binding/inactivation of free radicals and other reactive oxygen species) that determine this effect, an important factor is their ability to bind transition metal ions. In this paper, we used a HPLC method with a prechromatographic reaction of a sample with Fe(2+) ions (FeCA-HPLC) to characterize the Fe(2+)-chelating properties of individual compounds, their mixtures, and plant extracts. Using two classes of flavonoids (flavones, flavonols) the ability of compounds to bind Fe(2+) ions due to a number of structural features of the compounds was shown. If the compounds possessed Fe(2+)-chelating properties, the decrease in the area of the chromatographic peaks on the chromatogram was marked. By comparing the resulting chromatogram with that of the untreated sample, it was possible to estimate the value of the effect. Application of this method for the analysis of plant extracts representing a mixture of substances allows determination of the compounds that have the greatest influence on the Fe(2+)-chelating activity.