| Форма представления | Статьи в зарубежных журналах и сборниках |
| Год публикации | 2021 |
| Язык | английский |
|
Будников Герман Константинович, автор
Зиятдинова Гузель Камилевна, автор
|
| Библиографическое описание на языке оригинала |
Ziyatdinova, G.K. Micellar extraction of active components from spices and evaluation of the Ce(IV)-based reducing capacity of the extracts / G.K. Ziyatdinova, H.C. Budnikov // J. Anal. Chem. – 2021. – V. 76. – № 9. – P. 1065-1070. |
| Аннотация |
We found the conditions for the micellar extraction of active components from spices using 0.1 M Brij? 35 as an extractant and intensifying the process with ultrasonic treatment. A single extraction for 10 min ensures the maximum recovery of active components. The raw material-to-extractant ratio varies widely depending on the type of the spice. To characterize the extracts obtained, the Ce(IV)-based reducing capacity was used, based on the interaction of the extract components with electrogenerated Ce(IV). Using ascorbic acid as an example, we proved that the Brij? 35 micellar medium does not affect the current efficiency of the coulometric titrant. Stoichiometric coefficients of several biologically active compounds with electrogenerated Ce(IV) were determined. The Ce(IV)-based reducing capacity of 20 spices was determined. The results were compared with total antioxidant parameters. |
| Ключевые слова |
Micellar extraction, spices, Ce(IV)-based reducing capacity, coulometric titration, food analysis |
| Название журнала |
JOURNAL OF ANALYTICAL CHEMISTRY
|
| URL |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85114391070&doi=10.1134%2fS1061934821090124&partnerID=40&md5=9c29dda5a35d6d96bdd2a2f50f20b137 |
| Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на эту карточку |
https://repository.kpfu.ru/?p_id=258256 |
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 |
2021-01-01T00:00:00Z |
ru_RU |
| dc.date.available |
2021-01-01T00:00:00Z |
ru_RU |
| dc.date.issued |
2021 |
ru_RU |
| dc.identifier.citation |
Ziyatdinova, G.K. Micellar extraction of active components from spices and evaluation of the Ce(IV)-based reducing capacity of the extracts / G.K. Ziyatdinova, H.C. Budnikov // J. Anal. Chem. – 2021. – V. 76. – № 9. – P. 1065-1070. |
ru_RU |
| dc.identifier.uri |
https://repository.kpfu.ru/?p_id=258256 |
ru_RU |
| dc.description.abstract |
JOURNAL OF ANALYTICAL CHEMISTRY |
ru_RU |
| dc.description.abstract |
We found the conditions for the micellar extraction of active components from spices using 0.1 M Brij? 35 as an extractant and intensifying the process with ultrasonic treatment. A single extraction for 10 min ensures the maximum recovery of active components. The raw material-to-extractant ratio varies widely depending on the type of the spice. To characterize the extracts obtained, the Ce(IV)-based reducing capacity was used, based on the interaction of the extract components with electrogenerated Ce(IV). Using ascorbic acid as an example, we proved that the Brij? 35 micellar medium does not affect the current efficiency of the coulometric titrant. Stoichiometric coefficients of several biologically active compounds with electrogenerated Ce(IV) were determined. The Ce(IV)-based reducing capacity of 20 spices was determined. The results were compared with total antioxidant parameters. |
ru_RU |
| dc.language.iso |
ru |
ru_RU |
| dc.subject |
Micellar extraction |
ru_RU |
| dc.subject |
spices |
ru_RU |
| dc.subject |
Ce(IV)-based reducing capacity |
ru_RU |
| dc.subject |
coulometric titration |
ru_RU |
| dc.subject |
food analysis |
ru_RU |
| dc.title |
Micellar Extraction of Active Components from Spices and Evaluation of the Ce(IV)-Based Reducing Capacity of the Extracts |
ru_RU |
| dc.type |
Статьи в зарубежных журналах и сборниках |
ru_RU |
|
EN 
中文 
ES 
Карта сайта
