| Форма представления | Тезисы и материалы конференций в зарубежных журналах и сборниках |
| Год публикации | 2014 |
|
Будников Герман Константинович, автор
Зиганшина Эндже Ришатовна, автор
Зиятдинова Гузель Камилевна, автор
|
| Библиографическое описание на языке оригинала |
Ziyatdinova G. Reactions of natural phenolic antioxidants with electrogenerated hexacyanoferrate(III) ions in micellar media / G. Ziyatdinova, E. Ziganshina, H. Budnikov // 65th Annual Meeting of the International Society of Electrochemistry "Ubiquitous Electrochemistry" (August, 31 – September, 5, 2014). Lausanne, 2014. – Book Abstr. – ISE140392. |
| Аннотация |
Phenolic antioxidants are widely presented in different spices providing their positive health effect and antioxidant activity among them. Organic media are usually used for the extraction of active components from spices. At last decades, the green chemistry concept based on substitution of organic solvents on non-toxic water media is of interest. Surfactant micellar media is one of the possibilities to realize this approach. From the other side, micellar extraction of active components from species allows to simulate conditions during the cooking.
The reactivity of individual phenolic antioxidants of species with electrogenerated hexacyanoferrate(III) ions in micellar media is important parameter that is required for the evaluation of spices antioxidant properties.
The main phenolic antioxidants of spices (rutin, quercetin, catechin, tannin, gallic and hydroxycinnamic aids, curcumin, rosmarinic and gallic acids, capsaicin, eugenol and thymol) has been investigated. Their standard solutions have been prepared in 0.25 mM Triton X100. All the compounds under investigation are fast and quantitatively react with hexacyanoferrate(III) ions under conditions of constant-current coulometry. The only exclusion is curcumin which does not dissolve in Triton X100 micellar media due to the high hydrophobicity.
Electrogenerated hexacyanoferrate(III) ions react with hydroxyl groups of analyte molecules. The number of electrons participating in reaction depends on structure of compound. Thus, one electron is involved in reactions of monophenols (capsaicin, eugenol, thymol and p-coumaric acid) with formation of corresponding phenoxyl radical. Flavonoids are oxidized with participation of aromatic hydroxyl groups. Chlorogenic, caffeic and rosmarinic acids are oxidized to the corresponding o- and di-o-quinones with participation of two and four electrons, respectively.
In basic medium at pH>11 under the air oxygen action, gallic acid undergoes dimerization forming dehydrodigallic acid which is then oxidized by hexacyanoferrate(III) ions to corresponding di-o-quinone.
As results show, phenolic antioxidants of spices are easily dissolve in micellar media and save their ability to oxidation representing antioxidant properties. The micellar media as alternative extractant can be successfully applied for evaluation of spices antioxidant properties.
|
| Ключевые слова |
Phenolic antioxidants, constant-current coulometry, electrogenerated oxidants, surfactants. |
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https://repository.kpfu.ru/?p_id=85652 |
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.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. Reactions of natural phenolic antioxidants with electrogenerated hexacyanoferrate(III) ions in micellar media / G. Ziyatdinova, E. Ziganshina, H. Budnikov // 65th Annual Meeting of the International Society of Electrochemistry "Ubiquitous Electrochemistry" (August, 31 – September, 5, 2014). Lausanne, 2014. – Book Abstr. – ISE140392. |
ru_RU |
| dc.identifier.uri |
https://repository.kpfu.ru/?p_id=85652 |
ru_RU |
| dc.description.abstract |
Phenolic antioxidants are widely presented in different spices providing their positive health effect and antioxidant activity among them. Organic media are usually used for the extraction of active components from spices. At last decades, the green chemistry concept based on substitution of organic solvents on non-toxic water media is of interest. Surfactant micellar media is one of the possibilities to realize this approach. From the other side, micellar extraction of active components from species allows to simulate conditions during the cooking.
The reactivity of individual phenolic antioxidants of species with electrogenerated hexacyanoferrate(III) ions in micellar media is important parameter that is required for the evaluation of spices antioxidant properties.
The main phenolic antioxidants of spices (rutin, quercetin, catechin, tannin, gallic and hydroxycinnamic aids, curcumin, rosmarinic and gallic acids, capsaicin, eugenol and thymol) has been investigated. Their standard solutions have been prepared in 0.25 mM Triton X100. All the compounds under investigation are fast and quantitatively react with hexacyanoferrate(III) ions under conditions of constant-current coulometry. The only exclusion is curcumin which does not dissolve in Triton X100 micellar media due to the high hydrophobicity.
Electrogenerated hexacyanoferrate(III) ions react with hydroxyl groups of analyte molecules. The number of electrons participating in reaction depends on structure of compound. Thus, one electron is involved in reactions of monophenols (capsaicin, eugenol, thymol and p-coumaric acid) with formation of corresponding phenoxyl radical. Flavonoids are oxidized with participation of aromatic hydroxyl groups. Chlorogenic, caffeic and rosmarinic acids are oxidized to the corresponding o- and di-o-quinones with participation of two and four electrons, respectively.
In basic medium at pH>11 under the air oxygen action, gallic acid undergoes dimerization forming dehydrodigallic acid which is then oxidized by hexacyanoferrate(III) ions to corresponding di-o-quinone.
As results show, phenolic antioxidants of spices are easily dissolve in micellar media and save their ability to oxidation representing antioxidant properties. The micellar media as alternative extractant can be successfully applied for evaluation of spices antioxidant properties.
|
ru_RU |
| dc.language.iso |
ru |
ru_RU |
| dc.subject |
Phenolic antioxidants |
ru_RU |
| dc.subject |
constant-current coulometry |
ru_RU |
| dc.subject |
electrogenerated oxidants |
ru_RU |
| dc.subject |
surfactants. |
ru_RU |
| dc.title |
Reactions of natural phenolic antioxidants with electrogenerated hexacyanoferrate(III) ions in micellar media |
ru_RU |
| dc.type |
Тезисы и материалы конференций в зарубежных журналах и сборниках |
ru_RU |
|
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