| Форма представления | Статьи в зарубежных журналах и сборниках |
| Год публикации | 2014 |
| Язык | английский |
|
Будников Герман Константинович, автор
Зиятдинова Гузель Камилевна, автор
|
| Библиографическое описание на языке оригинала |
Ziyatdinova G.K. Evaluation of the antioxidant properties
of spices by cyclic voltammetry / G.K. Ziyatdinova, H.C. Budnikov // J. Anal. Chem. - 2014. - V.69. - № 10. - P.990-997. |
| Аннотация |
The individual antioxidants of spices (gallic and rosmarinic acids, capsaicin, thymol, and eugenol) are irreversibly oxidized at 0.88?1.25 V at a glassy carbon electrode in 0.1 M LiClO4 solution in ethanol. Corresponding electrode reactions are proposed. A linear dependence of the oxidation step area on the concentration is observed for all the analytes. The detection limits and the lower limits of quantification vary from 0.57?12 and 1.8?40 μM, respectively. Distinct steps and peaks of oxidation are observed on cyclic voltammograms of the methanolic extracts of spices; the potentials and areas of these peaks depend on the type of spice. The contribution of individual antioxidants to integral responses of spice extracts is evaluated. A method is developed for the voltammetric evaluation of the antioxidant capacity (AOC) of spices based on the oxidation of their antioxidants. The total area of the oxidation steps was selected as a parameter characterizing the antioxidant properties. The |
| Ключевые слова |
Cyclic voltammetry, galvanostatic coulometry, phenolic antioxidants, antioxidant properties, spices, food analysis |
| Название журнала |
JOURNAL OF ANALYTICAL CHEMISTRY
|
| Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на эту карточку |
https://repository.kpfu.ru/?p_id=107827 |
Полная запись метаданных  |
| Поле DC |
Значение |
Язык |
| dc.contributor.author |
Будников Герман Константинович |
ru_RU |
| dc.contributor.author |
Зиятдинова Гузель Камилевна |
ru_RU |
| dc.date.accessioned |
2014-01-01T00:00:00Z |
ru_RU |
| dc.date.available |
2014-01-01T00:00:00Z |
ru_RU |
| dc.date.issued |
2014 |
ru_RU |
| dc.identifier.citation |
Ziyatdinova G.K. Evaluation of the antioxidant properties
of spices by cyclic voltammetry / G.K. Ziyatdinova, H.C. Budnikov // J. Anal. Chem. - 2014. - V.69. - № 10. - P.990-997. |
ru_RU |
| dc.identifier.uri |
https://repository.kpfu.ru/?p_id=107827 |
ru_RU |
| dc.description.abstract |
JOURNAL OF ANALYTICAL CHEMISTRY |
ru_RU |
| dc.description.abstract |
The individual antioxidants of spices (gallic and rosmarinic acids, capsaicin, thymol, and eugenol) are irreversibly oxidized at 0.88?1.25 V at a glassy carbon electrode in 0.1 M LiClO4 solution in ethanol. Corresponding electrode reactions are proposed. A linear dependence of the oxidation step area on the concentration is observed for all the analytes. The detection limits and the lower limits of quantification vary from 0.57?12 and 1.8?40 μM, respectively. Distinct steps and peaks of oxidation are observed on cyclic voltammograms of the methanolic extracts of spices; the potentials and areas of these peaks depend on the type of spice. The contribution of individual antioxidants to integral responses of spice extracts is evaluated. A method is developed for the voltammetric evaluation of the antioxidant capacity (AOC) of spices based on the oxidation of their antioxidants. The total area of the oxidation steps was selected as a parameter characterizing the antioxidant properties. The |
ru_RU |
| dc.language.iso |
ru |
ru_RU |
| dc.subject |
Cyclic voltammetry |
ru_RU |
| dc.subject |
galvanostatic coulometry |
ru_RU |
| dc.subject |
phenolic antioxidants |
ru_RU |
| dc.subject |
antioxidant properties |
ru_RU |
| dc.subject |
spices |
ru_RU |
| dc.subject |
food analysis |
ru_RU |
| dc.title |
Evaluation of the antioxidant properties of spices by cyclic voltammetry |
ru_RU |
| dc.type |
Статьи в зарубежных журналах и сборниках |
ru_RU |
|
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