prikaz prve stranice dokumenta Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)
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Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)
Acta Alimentaria, 45 (2016), 3; 427-433. https://doi.org/10.1556/AAlim.2015.0018
Koprivnjak, Olivera; Kriško, A.; Valić, Srećko; Carić, D.; Krapac, M.; Poljuha, D.

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Koprivnjak, O., Kriško, A., Valić, S., Carić, D., Krapac, M. i Poljuha, D. (2016). Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia). Acta Alimentaria, 45. (3), 427-433. doi: 10.1556/AAlim.2015.0018

Koprivnjak, Olivera, et al. "Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)." Acta Alimentaria, vol. 45, br. 3, 2016, str. 427-433. https://doi.org/10.1556/AAlim.2015.0018

Koprivnjak, Olivera, A. Kriško, Srećko Valić, D. Carić, M. Krapac i D. Poljuha. "Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)." Acta Alimentaria 45, br. 3 (2016): 427-433. https://doi.org/10.1556/AAlim.2015.0018

Koprivnjak, O., et al. (2016) 'Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)', Acta Alimentaria, 45(3), str. 427-433. doi: 10.1556/AAlim.2015.0018

Koprivnjak O, Kriško A, Valić S, Carić D, Krapac M, Poljuha D. Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia). Acta Alimentaria [Internet]. 09.2016. [pristupljeno 25.12.2024.];45(3):427-433. doi: 10.1556/AAlim.2015.0018

O. Koprivnjak, A. Kriško, S. Valić, D. Carić, M. Krapac i D. Poljuha, "Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)", Acta Alimentaria, vol. 45, br. 3, str. 427-433, Rujan 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:187235. [Citirano: 25.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:187235
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Podaci o radu
Naslov (engleski)Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)
AutorOlivera Koprivnjak
AutorA. Kriško
AutorSrećko Valić
AutorD. Carić
AutorM. Krapac
AutorD. Poljuha
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za medicinsku kemiju, biokemiju i kliničku kemiju)
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (hrvatski)
Six monocultivar virgin olive oils (VOOs) produced from five autochthonous (Buza, Buza Puntoza, Istarska Bjelica, Porecka Rosulja, and Rosinjola) and one referent cultivar (Leccino), were investigated. The mass fractions of orthodiphenols (ORT) and tocopherols (TOC) were analysed by VIS spectroscopy and HPLC. The radical-scavenging capacity was evaluated by electron spin resonance spectroscopy (ESR) using galvinoxyl free radical and the DPPH test. Results revealed a high level of total TOC in VOOs of Buza Puntoza (243 mg kg(-1)) and Porecka Rosulja (325 mg kg-1). VOOs contained in 100 g from 79% (Istarska Bjelica) to 261% (Porecka Rosulja) of recommended daily allowance of a-tocopherol. The mass fraction of ORT in Istarska Bjelica and Rosinjola was > 250 mg kg-1 (on average 30-40% higher in comparison to other studied cultivars). Istarska Bjelica and Porecka Rosulja showed the highest antioxidant capacity in both methods of measurement. The highest capacity to inhibit protein carbonylation (PC) in response to oxidative stress (54-56%) was displayed by Buza Puntoza, Leccino, and Buza. High level of positive linear correlation between ORT mass fraction and radical-scavenging capacity measured by DPPH test (r=0.768), as well as strong negative correlation between PC inhibition and mass fraction of ORT (r=-0.697), were observed.
Ključne riječi (engleski)
Jezikhrvatski
Vrsta publikacijeZnanstveni rad - Prethodno/kratko priopćenje
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaActa Alimentaria
Brojčani podacivol. 45, br. 3, str. 427-433
p-ISSN0139-3006
e-ISSN1588-2535
DOIhttps://doi.org/10.1556/AAlim.2015.0018
URN:NBNurn:nbn:hr:184:187235
Datum objave publikacije2016-09
URL dokumentahttps://akjournals.com/doi/10.1556/aalim.2015.0018
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-04-20 15:43:31