| Форма представления | Статьи в зарубежных журналах и сборниках |
| Год публикации | 2018 |
| Язык | английский |
|
Будников Герман Константинович, автор
Зиятдинова Гузель Камилевна, автор
|
| Библиографическое описание на языке оригинала |
Ziyatdinova, G.K. Spice antioxidants as objects of analytical chemistry / G.K., Ziyatdinova, H.C. Budnikov //J. Anal. Chem. - 2018. - V.73. - № 10. - P. 946-965. |
| Аннотация |
The literature data on the antioxidant composition of spices are summarized; methods of the extraction of antioxidants of various classes from plant material and their advantages and disadvantages are discussed. The possibilities of using ultrasonic, microwave, and enzymatic treatment of raw materials for increasing the recovery of target components and their stabilization are considered. The present-day approaches to the identification and quantification of antioxidants in extracts of spices, based on the use of high-sensitive and high-resolution detectors in chromatography and involving new materials (mostly nanoscale) as modifiers of the electrode surface in electrochemical methods, are described. A comparative analysis of the methods of the overall evaluation of the antioxidant properties of spices with the help of integral parameters is carried out. |
| Ключевые слова |
Antioxidants, spices, extraction, general parameters, food analysis |
| Название журнала |
JOURNAL OF ANALYTICAL CHEMISTRY
|
| URL |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85053932670&doi=10.1134%2fS106193481810012X&partnerID=40&md5=333802e4ea832c761b2ef2a438de1834 |
| Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на эту карточку |
https://repository.kpfu.ru/?p_id=187342 |
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 |
2018-01-01T00:00:00Z |
ru_RU |
| dc.date.available |
2018-01-01T00:00:00Z |
ru_RU |
| dc.date.issued |
2018 |
ru_RU |
| dc.identifier.citation |
Ziyatdinova, G.K. Spice antioxidants as objects of analytical chemistry / G.K., Ziyatdinova, H.C. Budnikov //J. Anal. Chem. - 2018. - V.73. - № 10. - P. 946-965. |
ru_RU |
| dc.identifier.uri |
https://repository.kpfu.ru/?p_id=187342 |
ru_RU |
| dc.description.abstract |
JOURNAL OF ANALYTICAL CHEMISTRY |
ru_RU |
| dc.description.abstract |
The literature data on the antioxidant composition of spices are summarized; methods of the extraction of antioxidants of various classes from plant material and their advantages and disadvantages are discussed. The possibilities of using ultrasonic, microwave, and enzymatic treatment of raw materials for increasing the recovery of target components and their stabilization are considered. The present-day approaches to the identification and quantification of antioxidants in extracts of spices, based on the use of high-sensitive and high-resolution detectors in chromatography and involving new materials (mostly nanoscale) as modifiers of the electrode surface in electrochemical methods, are described. A comparative analysis of the methods of the overall evaluation of the antioxidant properties of spices with the help of integral parameters is carried out. |
ru_RU |
| dc.language.iso |
ru |
ru_RU |
| dc.subject |
Antioxidants |
ru_RU |
| dc.subject |
spices |
ru_RU |
| dc.subject |
extraction |
ru_RU |
| dc.subject |
general parameters |
ru_RU |
| dc.subject |
food analysis |
ru_RU |
| dc.title |
Spice фntioxidants as objects of analytical chemistry |
ru_RU |
| dc.type |
Статьи в зарубежных журналах и сборниках |
ru_RU |
|
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