| Форма представления | Статьи в зарубежных журналах и сборниках |
| Год публикации | 2015 |
| Язык | русский |
|
Будников Герман Константинович, автор
Зиганшина Эндже Ришатовна, автор
Зиятдинова Гузель Камилевна, автор
|
|
Нгуен Конг Фук, автор
|
| Библиографическое описание на языке оригинала |
Ziyatdinova G.K. Chronoamperometric evaluation of the antioxidant capacity of micellar spice extracts / G.K. Ziyatdinova, E.R. Ziganshina, Ph. Nguyen Cong, H.C. Budnikov /UCHENYE ZAPISKI KAZANSKOGO UNIVERSITETA-SERIYA ESTESTVENNYE NAUKI. - 2015. - V. 157. - No. 3. - P. 119-131. |
| Аннотация |
The oxidation potentials of micellar spice extracts on a glassy carbon electrode modified with cerium dioxide nanoparticles in the Brij? 35 micellar medium in phosphate buffer solution have been found. A chronoamperometric approach for evaluation of the antioxidant capacity (AOC) of micellar spice extracts based on the oxidation of their antioxidants under the conditions of potentiostatic electrolysis at 1.1 V has been developed. It has been shown that steady-state electrolysis is attained in 100 s. The AOC has been expressed in gallic acid equivalents recalculated per 1 g of dry spices. The dynamic analytical range of gallic acid was 7.50–2500 μM with the limits of detection and quantification of 2.27 and 7.50 μM, respectively. The approach has been tested on the extracts of 20 spices. Their AOC varied in a wide range (from 109.0 ? 0.2 mg/g for clove to 1.9 ? 0.1 mg/g for caraway) owing to the composition and contents of active components in raw plant materials. |
| Ключевые слова |
Chronoamperometry, chemically modified electrodes, antioxidant capacity, spices, food analysis. |
| Название журнала |
UCHENYE ZAPISKI KAZANSKOGO UNIVERSITETA-SERIYA ESTESTVENNYE NAUKI
|
| Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на эту карточку |
https://repository.kpfu.ru/?p_id=174373 |
Полная запись метаданных  |
| Поле DC |
Значение |
Язык |
| dc.contributor.author |
Будников Герман Константинович |
ru_RU |
| dc.contributor.author |
Зиганшина Эндже Ришатовна |
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.K. Chronoamperometric evaluation of the antioxidant capacity of micellar spice extracts / G.K. Ziyatdinova, E.R. Ziganshina, Ph. Nguyen Cong, H.C. Budnikov /UCHENYE ZAPISKI KAZANSKOGO UNIVERSITETA-SERIYA ESTESTVENNYE NAUKI. - 2015. - V. 157. - No. 3. - P. 119-131. |
ru_RU |
| dc.identifier.uri |
https://repository.kpfu.ru/?p_id=174373 |
ru_RU |
| dc.description.abstract |
UCHENYE ZAPISKI KAZANSKOGO UNIVERSITETA-SERIYA ESTESTVENNYE NAUKI |
ru_RU |
| dc.description.abstract |
The oxidation potentials of micellar spice extracts on a glassy carbon electrode modified with cerium dioxide nanoparticles in the Brij? 35 micellar medium in phosphate buffer solution have been found. A chronoamperometric approach for evaluation of the antioxidant capacity (AOC) of micellar spice extracts based on the oxidation of their antioxidants under the conditions of potentiostatic electrolysis at 1.1 V has been developed. It has been shown that steady-state electrolysis is attained in 100 s. The AOC has been expressed in gallic acid equivalents recalculated per 1 g of dry spices. The dynamic analytical range of gallic acid was 7.50–2500 μM with the limits of detection and quantification of 2.27 and 7.50 μM, respectively. The approach has been tested on the extracts of 20 spices. Their AOC varied in a wide range (from 109.0 ? 0.2 mg/g for clove to 1.9 ? 0.1 mg/g for caraway) owing to the composition and contents of active components in raw plant materials. |
ru_RU |
| dc.language.iso |
ru |
ru_RU |
| dc.subject |
Chronoamperometry |
ru_RU |
| dc.subject |
chemically modified electrodes |
ru_RU |
| dc.subject |
antioxidant capacity |
ru_RU |
| dc.subject |
spices |
ru_RU |
| dc.subject |
food analysis. |
ru_RU |
| dc.title |
CHRONOAMPEROMETRIC EVALUATION OF THE ANTIOXIDANT CAPACITY OF MICELLAR SPICE EXTRACTS |
ru_RU |
| dc.type |
Статьи в зарубежных журналах и сборниках |
ru_RU |
|
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