Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/15646
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dc.contributor.authorŽivković, Jasminaen
dc.contributor.authorZeković, Zoranen
dc.contributor.authorMujić I.en
dc.contributor.authorGocrossed D Signevac D.en
dc.contributor.authorMojović M.en
dc.contributor.authorMujić A.en
dc.contributor.authorSpasojević, Ivanaen
dc.date.accessioned2020-03-03T15:00:48Z-
dc.date.available2020-03-03T15:00:48Z-
dc.date.issued2009-06-01en
dc.identifier.issn15571858en
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/15646-
dc.description.abstractElectron paramagnetic resonance (EPR) spin-trapping and spin-probing techniques were applied to determine antioxidant activity of extracts of catkin, leaves, and spiny burs of Castanea sativa against physiologically relevant reactive species-superoxide and hydroxyl radical generated in simple chemical systems and hydrogen peroxide applied on erythrocytes. Efflux of K + was used as a marker of membrane integrity. Chemical composition of extracts was analyzed using HPLC/DAD and LC/MS. Extracts showed high antioxidative capacity against superoxide but lower activity against hydroxyl radical. They protected fluidity and integrity of membranes of erythrocytes exposed to hydrogen peroxide. Levels of derivatives of ellagitannins showed positive correlation with the antioxidative activity of extracts. Therefore, ellagitannins from chestnut extracts could represent easily accessible natural antioxidants and beneficial component of human diet in pathophysiological conditions related to oxidative stress. In conclusion, EPR spectroscopy represents a valuable tool for evaluation of antioxidant activity in both hydrophilic and lipophilic media. © 2009 Springer Science+Business Media, LLC.en
dc.relation.ispartofFood Biophysicsen
dc.titleEPR spin-trapping and spin-probing spectroscopy in assessing antioxidant properties: Example on extracts of catkin, leaves, and spiny burs of castanea sativaen
dc.typeJournal/Magazine Articleen
dc.identifier.doi10.1007/s11483-009-9109-8en
dc.identifier.scopus2-s2.0-67349213556en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/67349213556en
dc.relation.lastpage133en
dc.relation.firstpage126en
dc.relation.issue2en
dc.relation.volume4en
item.fulltextNo Fulltext-
item.grantfulltextnone-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptTehnološki fakultet, Katedra za biotehnologiju-
crisitem.author.deptFakultet tehničkih nauka, Departman za industrijsko inženjerstvo i menadžment-
crisitem.author.orcid0000-0002-5432-7071-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgFakultet tehničkih nauka-
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