Application of UV- and IR-Spectroscopy to analyze the formation of complexes between sphingomyelin and phenolic antioxidants

The isomolar series method was adapted for an analysis of the formation of a complex between sphingomyelin and phenolic antioxidants (isobornylphenols of different structure and ionol), as well as the stoichiometry of this process. The molar ratios at which sphingomyelin interacts with the phenols investigated have been shown to depend on the structure of the phenols. An analysis of changes in the IR-spectra of mixtures relative to the spectra of individual components showed that the formation of a complex involves the hydroxyl group of the phenolic antioxidants, and the hydroxyl, amide ester and choline groups of sphingomyelin.