Synthesis, characterization and antioxidant study of Tin(II)–rutin complex: Exploration of tin packaging hazards

The present study was assigned to realize and explore the hazards of tin packaging generally used for food stuff by different industries. This consideration motivated to carry out complexation between rutin and Tin(II) chloride dihydrate characterized by UV–Vis, FT-IR, and 1H NMR techniques. The spectral data reveal that Tin(II) coordinates with rutin through 3′,4′-dihydroxyl (catechol) site. While due to the steric hindrance of sugar moiety at 3-O position prevents complex formation at this site. Thus, complexation at catechol site confirms the possible interaction of rutin (present in food) with Tin(II) proving its hazardous effects as assessed by antioxidant study of the complex. The antioxidant activity was carried out using 2,2′-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), Total antioxidant capacity (TAC) and Cyclic voltammetry (CV) methods. The results of these methods confirmed that Tin(II) significantly decreased the antioxidant potential of rutin after complexation. However, it was deduced that antioxidant capacity of Tin(II)–rutin complex was less than pure rutin.