FULVIC ACID AND DERIVATIVES AND METHODS OF PREPARATION AND USE
Disclosed are antioxidative, natural compounds, their salts, chelates and cleavage derivatives that exhibit a superior combination of properties. The compounds can be used for a variety of purposes, including stabilizing foods, cosmetics, beverages and nutritional supplements. The compounds can be prepared by hydrolyzing a fulvic acid of formula I or VIII to provide at least one antioxidant compounds of formula II, formula III, formula IV, formula V, formula VI, formula VII, salts, or chelates thereof.
1 . An antioxidant compound comprising at least one compound of formula II, formula III, formula IV, formula V, formula VI, formula VII, formula VIII, a salt, chelate, or combination thereof:
2 . The antioxidant compound of claim 1 , wherein at least one compound is formula II-VII, a salt, or chelate thereof.
3 . The antioxidant compound of claim 1 , wherein the compound is formula II, a salt, or chelate thereof.
4 . The antioxidant compound of claim 1 , wherein the compound is formula III, a salt, or chelate thereof.
5 . The antioxidant compound of claim 1 , wherein the compound is formula IV, a salt, or chelate thereof.
6 . The antioxidant compound of claim 1 , wherein the compound is formula V, a salt, or chelate thereof.
7 . The antioxidant compound of claim 1 , wherein the compound is formula VI, a salt, or chelate thereof.
8 . The antioxidant compound of claim 1 , wherein the compound is formula VII, a salt, or chelate thereof.
9 . The antioxidant compound of claim 1 , wherein the compound is formula VIII, a salt, or chelate thereof.
10 . The antioxidant compound of claim 1 , wherein the salt is selected from the group consisting of a lithium salt, a sodium salt, an ammonium salt, a potassium salt, a calcium salt, a barium salt, a magnesium salt, a manganese salt, a zinc salt, an aluminum salt, and an iron salt.
11 . The antioxidant compound of claim 1 , wherein the salt comprises sodium salt, potassium salt, calcium salt, or ammonium salt.
12 . The antioxidant compound of claim 1 , wherein the chelate comprises a transition metal ion chelate.
13 . A method of preparing an antioxidant compound, the method comprising:
hydrolyzing a fulvic acid to form at least one antioxidant compound of formulas II-VII, a salt, or chelate thereof:
14 . The method of claim 13 , wherein hydrolyzing the fulvic acid comprises hydrolyzing at least one compound of formula I:
a salt, or chelate thereof.
15 . The method as in claim 13 , wherein the hydrolyzing comprises hydrolyzing at about the reflux temperature of the fulvic acid.
16 . The method as in claim 13 , wherein the hydrolyzing comprises hydrolyzing under at least 1.3 bar pressure.
17 . The method as in claim 13 , wherein the hydrolyzing comprises hydrolyzing using an alkaline solution at a pH of about 8.5 to about 14.
18 . (canceled)
19 . The method as in claim 17 , wherein the alkaline solution comprises an aqueous lithium hydroxide, an aqueous sodium hydroxide, an aqueous potassium hydroxide, or combination thereof.
20 . The method as in claim 13 , further comprising neutralizing the at least one antioxidant compound to a pH of about 5 to about 8.5.
21 . (canceled)
22 . The method as in claim 13 , further comprising acidifying the at least one antioxidant compound to an acidic pH.
23 . The method as in claim 13 , wherein hydrolyzing comprises forming a salt of the at least one compound of formula II-VII.
24 . The method as in claim 23 , wherein the salt is a lithium salt, a sodium salt, an ammonium salt, a potassium salt, a calcium salt, a barium salt, a magnesium salt, a manganese salt, a zinc salt, an aluminum salt, an iron salt, or a combination thereof.
25 . The method as in claim 13 , further comprising isolating the at least one antioxidant compound of formulas II-VII.
26 . The method as in claim 13 , wherein the hydrolyzing comprises hydrolyzing to a temperature above 25° C. to about reflux temperature of the fulvic acid, and isolating the at least one antioxidant compound of formula II, III, V, VI, VII or combinations thereof.
27 . The method as in claim 13 , wherein the hydrolyzing comprises hydrolyzing for lesser than 60 minutes and at a temperature of at least about 45° C.
28 .- 29 . (canceled)
30 . The method as in claim 13 , further comprising isolating at least one antioxidant compound of formula II, III, VI, VII, or combinations thereof.
31 . A stabilized food product comprising at least one antioxidant compound of formula I-VIII, a salt, or chelate thereof:
in a food product matrix.
32 .- 34 . (canceled)
35 . The stabilized food product as in claim 31 , wherein the antioxidant compound extends the shelf-life of the food product matrix.
36 . (canceled)
37 . The stabilized food product as in claim 31 , wherein the antioxidant compound is present in the food product matrix at a concentration of less than 3000 ppm.
38 .- 58 . (canceled)
59 . A method of preparing a stabilized food product, the method comprising;
adding at least one antioxidant compound of formula II-VII, a salt, or chelate thereof:
to a food product matrix.
60 .- 64 . (canceled)
65 . The method of preparing a stabilized food product as in claim 59 , wherein adding the antioxidant compound comprises adding the antioxidant compound to the food product matrix at a concentration of less than 3000 ppm.
66 .- 73 . (canceled)