KFU. Card publication. Assessment of the antioxidant properties of micellar spice extracts by galvanostatic coulometry with electrogenerated hexacyanoferrate(III) ions

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ASSESSMENT OF THE ANTIOXIDANT PROPERTIES OF MICELLAR SPICE EXTRACTS BY GALVANOSTATIC COULOMETRY WITH ELECTROGENERATED HEXACYANOFERRATE(III) IONS

Form of presentation

Articles in Russian journals and collections

Year of publication

2015

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Authors, employees of KFU

Budnikov German Konstantinovich, author

Ziyatdinova Guzel Kamilevna, author

Authors, postgraduates KFU

Nguen Kong Fuk, postgraduate kfu

Bibliographic description in the original language

Ziyatdinova, G. Assessment of the antioxidant properties of micellar spice extracts by galvanostatic coulometry with electrogenerated hexacyanoferrate(III) ions / G.K. Ziyatdinova, F. Nguyen Cong, H.C. Budnikov // J. Anal.Chem. - 2015. - V. 70. - No. 8. - S. 974-982.

Annotation

The stoichiometric coefficients of reactions of individual antioxidants of spices - rutin; quercetin; eugenol; curcumin; capsaicin; thymol; tannin; catechol; and gallic, p-coumaric, caffeic, chlorogenic, and rosmarinic acids ? with electrogenerated hexacyanoferrate(III) ions in a Triton X100 micellar medium are determined; the corresponding reaction schemes are proposed. It is found that the maximum recovery of active components from spices is achieved at a single extraction with a 0.25 mM Triton X100 solution for 10 min upon sonication. The raw material:extractant ratio is 1:30 for all spices except for caraway, red sweet pepper, and nutmeg (1:40) and cumin and red pepper (1:20). The ferric reducing power (FRP) of micellar extracts of 16 spices is evaluated. It is found that the highest FRP is characteristic for cinnamon and clove, while the lowest value of this parameter is typical for cumin and turmeric, which is because of the nature of the active components of spices and the extr

Keywords

Galvanostatic coulometry, micellar media, surfactants, ferric reducing power, antioxidant properties, spices, food analysis

The name of the journal

JOURNAL OF ANALYTICAL CHEMISTRY

URL

http://www.scopus.com/inward/record.url?eid=2-s2.0-84938362255&partnerID=40&md5=39499598684e32b4d2bfe228a7ab4153

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

https://repository.kpfu.ru/eng/?p_id=121515&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.contributor.author	Nguen Kong Fuk	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. Assessment of the antioxidant properties of micellar spice extracts by galvanostatic coulometry with electrogenerated hexacyanoferrate(III) ions / G.K. Ziyatdinova, F. Nguyen Cong, H.C. Budnikov // J. Anal.Chem. - 2015. - V. 70. - No. 8. - �. 974-982.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=121515&p_lang=2	ru_RU
dc.description.abstract	JOURNAL OF ANALYTICAL CHEMISTRY	ru_RU
dc.description.abstract	The stoichiometric coefficients of reactions of individual antioxidants of spices - rutin; quercetin; eugenol; curcumin; capsaicin; thymol; tannin; catechol; and gallic, p-coumaric, caffeic, chlorogenic, and rosmarinic acids ? with electrogenerated hexacyanoferrate(III) ions in a Triton X100 micellar medium are determined; the corresponding reaction schemes are proposed. It is found that the maximum recovery of active components from spices is achieved at a single extraction with a 0.25 mM Triton X100 solution for 10 min upon sonication. The raw material:extractant ratio is 1:30 for all spices except for caraway, red sweet pepper, and nutmeg (1:40) and cumin and red pepper (1:20). The ferric reducing power (FRP) of micellar extracts of 16 spices is evaluated. It is found that the highest FRP is characteristic for cinnamon and clove, while the lowest value of this parameter is typical for cumin and turmeric, which is because of the nature of the active components of spices and the extr	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Galvanostatic coulometry	ru_RU
dc.subject	micellar media	ru_RU
dc.subject	surfactants	ru_RU
dc.subject	ferric reducing power	ru_RU
dc.subject	antioxidant properties	ru_RU
dc.subject	spices	ru_RU
dc.subject	food analysis	ru_RU
dc.title	Assessment of the antioxidant properties of micellar spice extracts by galvanostatic coulometry with electrogenerated hexacyanoferrate(III) ions	ru_RU
dc.type	Articles in Russian journals and collections	ru_RU