| Форма представления | Статьи в российских журналах и сборниках |
| Год публикации | 2015 |
| Язык | английский |
|
Будников Герман Константинович, автор
Зиятдинова Гузель Камилевна, автор
|
|
Нгуен Конг Фук, автор
|
| Библиографическое описание на языке оригинала |
Ziyatdinova, G. Assessment of the antioxidant properties of micellar spice extracts by galvanostatic coulometry with electrogenerated hexacyanoferrate(III) ions / G.K. Ziyatdinova, F. Nguyen Cong, H.C. Budnikov // J. Anal.Chem. - 2015. - V. 70. - No. 8. - С. 974-982. |
| Аннотация |
The stoichiometric coefficients of reactions of individual antioxidants of spices - rutin; quercetin; eugenol; curcumin; capsaicin; thymol; tannin; catechol; and gallic, p-coumaric, caffeic, chlorogenic, and rosmarinic acids ? with electrogenerated hexacyanoferrate(III) ions in a Triton X100 micellar medium are determined; the corresponding reaction schemes are proposed. It is found that the maximum recovery of
active components from spices is achieved at a single extraction with a 0.25 mM Triton X100 solution for 10 min upon sonication. The raw material:extractant ratio is 1:30 for all spices except for caraway, red sweet pepper, and nutmeg (1:40) and cumin and red pepper (1:20). The ferric reducing power (FRP) of micellar extracts of 16 spices is evaluated. It is found that the highest FRP is characteristic for cinnamon and clove, while the lowest value of this parameter is typical for cumin and turmeric, which is because of the nature of the active components of spices and the extr |
| Ключевые слова |
Galvanostatic coulometry, micellar media, surfactants, ferric reducing power, antioxidant properties, spices, food analysis |
| Название журнала |
JOURNAL OF ANALYTICAL CHEMISTRY
|
| URL |
http://www.scopus.com/inward/record.url?eid=2-s2.0-84938362255&partnerID=40&md5=39499598684e32b4d2bfe228a7ab4153 |
| Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на эту карточку |
https://repository.kpfu.ru/?p_id=121515 |
Полная запись метаданных  |
| Поле DC |
Значение |
Язык |
| dc.contributor.author |
Будников Герман Константинович |
ru_RU |
| dc.contributor.author |
Зиятдинова Гузель Камилевна |
ru_RU |
| dc.contributor.author |
Нгуен Конг Фук |
ru_RU |
| dc.date.accessioned |
2015-01-01T00:00:00Z |
ru_RU |
| dc.date.available |
2015-01-01T00:00:00Z |
ru_RU |
| dc.date.issued |
2015 |
ru_RU |
| dc.identifier.citation |
Ziyatdinova, G. Assessment of the antioxidant properties of micellar spice extracts by galvanostatic coulometry with electrogenerated hexacyanoferrate(III) ions / G.K. Ziyatdinova, F. Nguyen Cong, H.C. Budnikov // J. Anal.Chem. - 2015. - V. 70. - No. 8. - С. 974-982. |
ru_RU |
| dc.identifier.uri |
https://repository.kpfu.ru/?p_id=121515 |
ru_RU |
| dc.description.abstract |
JOURNAL OF ANALYTICAL CHEMISTRY |
ru_RU |
| dc.description.abstract |
The stoichiometric coefficients of reactions of individual antioxidants of spices - rutin; quercetin; eugenol; curcumin; capsaicin; thymol; tannin; catechol; and gallic, p-coumaric, caffeic, chlorogenic, and rosmarinic acids ? with electrogenerated hexacyanoferrate(III) ions in a Triton X100 micellar medium are determined; the corresponding reaction schemes are proposed. It is found that the maximum recovery of
active components from spices is achieved at a single extraction with a 0.25 mM Triton X100 solution for 10 min upon sonication. The raw material:extractant ratio is 1:30 for all spices except for caraway, red sweet pepper, and nutmeg (1:40) and cumin and red pepper (1:20). The ferric reducing power (FRP) of micellar extracts of 16 spices is evaluated. It is found that the highest FRP is characteristic for cinnamon and clove, while the lowest value of this parameter is typical for cumin and turmeric, which is because of the nature of the active components of spices and the extr |
ru_RU |
| dc.language.iso |
ru |
ru_RU |
| dc.subject |
Galvanostatic coulometry |
ru_RU |
| dc.subject |
micellar media |
ru_RU |
| dc.subject |
surfactants |
ru_RU |
| dc.subject |
ferric reducing power |
ru_RU |
| dc.subject |
antioxidant properties |
ru_RU |
| dc.subject |
spices |
ru_RU |
| dc.subject |
food analysis |
ru_RU |
| dc.title |
Assessment of the antioxidant properties of micellar spice extracts by galvanostatic coulometry with electrogenerated hexacyanoferrate(III) ions |
ru_RU |
| dc.type |
Статьи в российских журналах и сборниках |
ru_RU |
|
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