KFU. Card publication. Evaluation of the antioxidant properties of spices by cyclic voltammetry

KAZAN
FEDERAL UNIVERSITY

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EVALUATION OF THE ANTIOXIDANT PROPERTIES OF SPICES BY CYCLIC VOLTAMMETRY

Form of presentation

Articles in international journals and collections

Year of publication

2014

Язык

английский

Authors, employees of KFU

Budnikov German Konstantinovich, author

Ziyatdinova Guzel Kamilevna, author

Bibliographic description in the original language

Ziyatdinova G.K. Evaluation of the antioxidant properties of spices by cyclic voltammetry / G.K. Ziyatdinova, H.C. Budnikov // J. Anal. Chem. - 2014. - V.69. - № 10. - P.990-997.

Annotation

The individual antioxidants of spices (gallic and rosmarinic acids, capsaicin, thymol, and eugenol) are irreversibly oxidized at 0.88?1.25 V at a glassy carbon electrode in 0.1 M LiClO4 solution in ethanol. Corresponding electrode reactions are proposed. A linear dependence of the oxidation step area on the concentration is observed for all the analytes. The detection limits and the lower limits of quantification vary from 0.57?12 and 1.8?40 μM, respectively. Distinct steps and peaks of oxidation are observed on cyclic voltammograms of the methanolic extracts of spices; the potentials and areas of these peaks depend on the type of spice. The contribution of individual antioxidants to integral responses of spice extracts is evaluated. A method is developed for the voltammetric evaluation of the antioxidant capacity (AOC) of spices based on the oxidation of their antioxidants. The total area of the oxidation steps was selected as a parameter characterizing the antioxidant properties. The

Keywords

Cyclic voltammetry, galvanostatic coulometry, phenolic antioxidants, antioxidant properties, spices, food analysis

The name of the journal

JOURNAL OF ANALYTICAL CHEMISTRY

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=107827&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Budnikov German Konstantinovich	ru_RU
dc.contributor.author	Ziyatdinova Guzel Kamilevna	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.K. Evaluation of the antioxidant properties of spices by cyclic voltammetry / G.K. Ziyatdinova, H.C. Budnikov // J. Anal. Chem. - 2014. - V.69. - № 10. - P.990-997.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=107827&p_lang=2	ru_RU
dc.description.abstract	JOURNAL OF ANALYTICAL CHEMISTRY	ru_RU
dc.description.abstract	The individual antioxidants of spices (gallic and rosmarinic acids, capsaicin, thymol, and eugenol) are irreversibly oxidized at 0.88?1.25 V at a glassy carbon electrode in 0.1 M LiClO4 solution in ethanol. Corresponding electrode reactions are proposed. A linear dependence of the oxidation step area on the concentration is observed for all the analytes. The detection limits and the lower limits of quantification vary from 0.57?12 and 1.8?40 μM, respectively. Distinct steps and peaks of oxidation are observed on cyclic voltammograms of the methanolic extracts of spices; the potentials and areas of these peaks depend on the type of spice. The contribution of individual antioxidants to integral responses of spice extracts is evaluated. A method is developed for the voltammetric evaluation of the antioxidant capacity (AOC) of spices based on the oxidation of their antioxidants. The total area of the oxidation steps was selected as a parameter characterizing the antioxidant properties. The	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Cyclic voltammetry	ru_RU
dc.subject	galvanostatic coulometry	ru_RU
dc.subject	phenolic antioxidants	ru_RU
dc.subject	antioxidant properties	ru_RU
dc.subject	spices	ru_RU
dc.subject	food analysis	ru_RU
dc.title	Evaluation of the antioxidant properties of spices by cyclic voltammetry	ru_RU
dc.type	Articles in international journals and collections	ru_RU