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https://open.uns.ac.rs/handle/123456789/10810
Поље DC-а | Вредност | Језик |
---|---|---|
dc.contributor.author | Sakač, Marijana | en_US |
dc.contributor.author | Čanadanović-Brunet, Jasna | en_US |
dc.contributor.author | Mišan, Aleksandra | en_US |
dc.contributor.author | Tumbas Šaponjac, Vesna | en_US |
dc.contributor.author | Medić, Đorđe | en_US |
dc.date.accessioned | 2020-03-03T14:41:23Z | - |
dc.date.available | 2020-03-03T14:41:23Z | - |
dc.date.issued | 2010-10-01 | - |
dc.identifier.issn | 13309862 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/10810 | - |
dc.description.abstract | Free radicals formed during thermal (60 °C, 24 h) and catalytic (Fe2+ ions, room temperature (23±1) oC, 3 h) oxidative degradation of hydroperoxyde-enriched soybean oil (HESO) were stabilized in the presence of spin trap N-tert-butyl-a-phenylnitrone (PBN) and detected by electron spin resonance (ESR) spectrometry. In both thermal and catalytic oxidation of HESO, the same hyperfine coupling parameters (aN=14.75 G and aHβ=2.80 G) confirmed the generation of PBN-OOL/-OL spin adducts. The antiradical activity (AA) of phytic acid, in the 0.076-0.30 mM concentration range, was tested by measuring its ability to inhibit the generation of PBN-OOL/-OL spin adducts during thermal and catalytic oxidation of HESO. Phytic acid did not inhibit the thermal oxidation of HESO and showed no effect in the b-carotene bleaching test (AOA). Contrary to this, phytic acid exhibited antioxidant effect on the catalytic oxidation of HESO by chelating Fe2+ ions. The mechanism of antioxidant activity was confirmed by the results of chelating activity on Fe2+ in Fe2+-ferrozine test where a dose-dependent chelating activity of phytic acid was obtained. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology | en_US |
dc.relation.ispartof | Food Technology and Biotechnology | en_US |
dc.title | Antioxidant activity of phytic acid in lipid model system | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.scopus | 2-s2.0-78650226335 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/78650226335 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 529 | en_US |
dc.relation.firstpage | 524 | en_US |
dc.relation.issue | 4 | en_US |
dc.relation.volume | 48 | en_US |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Katedra za primenjene i inženjerske hemije | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Katedra za primenjene i inženjerske hemije | - |
crisitem.author.orcid | 0000-0003-1154-1366 | - |
crisitem.author.orcid | 0000-0003-3261-0332 | - |
crisitem.author.orcid | 0000-0003-1925-6500 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
Налази се у колекцијама: | FINS Publikacije/Publications TF Publikacije/Publications |
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