prikaz prve stranice dokumenta Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics
  Preuzmi
PDF 310.17 KB
Znanstveni rad - Izvorni znanstveni rad
Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics
Food Technology and Biotechnology, 54 (2016), 2; 200-210. https://doi.org/10.17113/ftb.54.02.16.4063
Broznić, Dalibor; Čanadi Jurešić, Gordana; Milin, Čedomila

Citirajte ovaj rad

Broznić, D., Čanadi Jurešić, G. i Milin, Č. (2016). Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics. Food Technology and Biotechnology, 54. (2), 200-210. doi: 10.17113/ftb.54.02.16.4063

Broznić, Dalibor, et al. "Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics." Food Technology and Biotechnology, vol. 54, br. 2, 2016, str. 200-210. https://doi.org/10.17113/ftb.54.02.16.4063

Broznić, Dalibor, Gordana Čanadi Jurešić i Čedomila Milin. "Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics." Food Technology and Biotechnology 54, br. 2 (2016): 200-210. https://doi.org/10.17113/ftb.54.02.16.4063

Broznić, D., Čanadi Jurešić, G. i Milin, Č. (2016) 'Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics', Food Technology and Biotechnology, 54(2), str. 200-210. doi: 10.17113/ftb.54.02.16.4063

Broznić D, Čanadi Jurešić G, Milin Č. Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics. Food Technology and Biotechnology [Internet]. 2016. [pristupljeno 14.11.2024.];54(2):200-210. doi: 10.17113/ftb.54.02.16.4063

D. Broznić, G. Čanadi Jurešić i Č. Milin, "Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics", Food Technology and Biotechnology, vol. 54, br. 2, str. 200-210, 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:381472. [Citirano: 14.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:381472
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics
AutorDalibor Broznić
AutorGordana Čanadi Jurešić
AutorČedomila Milin
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za medicinsku kemiju, biokemiju i kliničku kemiju)
Znanstveno / umjetničko
područje, polje i grana		INTERDISCIPLINARNA PODRUČJA ZNANOSTI
Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)
Sažetak (engleski)
The antioxidant activity of three types of pumpkin seed oil or oil mixtures (cold- -pressed, produced from roasted seed paste and salad) produced in the northern part of Croatia and the kinetics of their behaviour as free radical scavengers were investigated using DPPH. In addition, the involvement of oil tocopherol isomers (α-, γ- and δ-) in different steps of DPPH ̇disappearance and their impact on the rate of reaction were analysed. The kinetics of DPPH ̇ disappearance is a two-step process. In the first step, rapid disappearance of DPPH ̇ occurs during the first 11 min of the reaction, depending on the oil type, followed by a slower decline in the second step. To describe DPPH ̇ disappearance kinetics, six mathematical models (mono- and biphasic) were tested. Our findings showed that γ- and δ-tocopherols affected DPPH ̇ disappearance during the first step, and α-tocopherol in the second step of the reaction. Moreover, α-tocopherol demonstrated 30 times higher antioxidant activity than γ- and δ-tocopherols. The results indicated the bi- phasic double-exponential behaviour of DPPH ̇ disappearance in oil samples, due to the complexity of reactions that involve different tocopherol isomers and proceed through different chemical pathways.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Technology and Biotechnology
Brojčani podacivol. 54, br. 2, str. 200-210
p-ISSN1330-9862
e-ISSN1334-2606
DOIhttps://doi.org/10.17113/ftb.54.02.16.4063
URN:NBNurn:nbn:hr:184:381472
Datum objave publikacije2016
URL dokumentahttp://bib.irb.hr/824942
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2022-02-23 17:08:19