Determinação das constantes de estabilidade, síntese e caracterização dos complexos de ácido fítico com os íons Fe(II) e Fe(III)
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UNIVERSIDADE ESTADUAL DE PONTA GROSSA
Abstract
The phytic acid depending on the pH value presents high potential quelante,
quelanting metallic ions, inhibiting the production of species reactivates of oxygen,
responsible for the destruction oxidative in biological systems. That potential quelante has
been basing several applied studies to the antioxidant action in foods products, in
environmental controls and as antioxidant in the human organism. The objective of this work
was to study the degree of interaction of the phytic acid with the metallic ions Fe(II) and
Fe(III), of biological importance, in near conditions of the physiologic and the stability of
these complexes. Potentiometric titration were driven to determine the constants of formation
of the complexes phytic acid-Fe(II) and phytic acid-Fe(III) in solution, under conditions of
inert atmosphere, it ionic strength 0,1 mol.L-1 (KCl) at 36±0,1 ºC. For the system phytic acid-
Fe(II), were determined seven constant of formation, corresponding to seven species formed
in the range p[H] from 2,0 to 12,0. The first constant of formation of the complex phytic acid-
Fe(II), it presented log K = 16,06 for the specie [MHL]9-, indicating that a great affinity exists
among the ligand monoprotonated with the metal. For the system phytic acid-Fe(III) were
determined seven constant of formation, seven species were detected in the range p[H] from
2,5 to 12,0. The first constant of formation of the complex presented log K = 18,87, very high
value for the species [ML]9-, this denoted a strong interaction among the ligand deprotonated
and the metallic ion. Studies spectroscopy in the region of the UV-Vis, were performed to
accompany the formation of the complexes of the phytic acid with the metallic ions Fe(II) and
Fe(III). In the studies of UV-Vis of the phytic acid in absence of the metallic ions, not
occurred any absorption in the area of wavelength from 200 to 800 nm. Already for the ligand
in the presence of the metallic ions two absorption bands were detected in 216 and 279 nm for
the phytic acid-Fe(II) and 218 and 274 nm for the phytic acid Fe(III). Those are bands of
transfer of electrons of the ligand for the metallic ion with formation of the linking
coordinative. The complexes phytic acid-Fe(II) and phytic acid-Fe(III) were synthesized from
the data potentiometric and characterized by absorption spectroscopy in the area of the
infrared. The spectra for the system phytic acid in presence of the ions Fe(II), synthesized in
pH=7,4, and Fe(III), pH=7,1, showed displacements in the areas of frequency of the groups
O=PO3H2 of the phytic acid free. Those displacements, evidence that the ligant is coordinated
to the metallic ions. Through the termogravimetry it verified that in the interval from 30 to
780 ºC the loss of total mass of the complex phytic acid-Fe(II) it was of 24,43 %. Of the room
temperature up to 185 ºC, occurred the liberation of molecules of hydration water. In superior
temperatures of this value the mass losses were relative to the decomposition of the
compound, with liberation of constitution water and decomposition of the organic matter,
with formation of double pyrophosphate of potassium and Fe(II) and potassium
metaphosphate. The phytic acid-Fe(III) complexes presented thermal behavior similar to the
complex phytic acid-Fe(II), however for the complex phytic acid-Fe(III) synthesized in pH
7,1 the loss of total mass of it was of 25,64 % in the area from 30 to 800 ºC, while the
compound synthesized in pH 9,9 presented a loss of total mass of 31,98 % in the interval of
temperature from 30 to 845 ºC. The obtained data, for the three complexes, indicate that the
ligand is coordinated with the metallic ions so much in values of low pH as to you value of
higher pH.
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QUIRRENBACH, Hanna Raquel. Determinação das constantes de estabilidade, síntese e caracterização dos complexos de ácido fítico com os íons Fe(II) e Fe(III). 2007. 82 f. Dissertação (Mestrado em Ciências e Tecnologia de Alimentos) - UNIVERSIDADE ESTADUAL DE PONTA GROSSA, Ponta Grossa, 2007.