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Abrasive Stripping Square-Wave Voltammetry of Blackberry, Raspberry, Strawberry, Pomegranate and Sweet and Blue Potatoe (CROSBI ID 173375)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Komorsky-Lovrić, Šebojka ; Novak, Ivana Abrasive Stripping Square-Wave Voltammetry of Blackberry, Raspberry, Strawberry, Pomegranate and Sweet and Blue Potatoe // Journal of food science, 76 (2011), 6; C916-C920. doi: 10.1111/j.1750-3841.2011.02256.x

Podaci o odgovornosti

Komorsky-Lovrić, Šebojka ; Novak, Ivana

engleski

Abrasive Stripping Square-Wave Voltammetry of Blackberry, Raspberry, Strawberry, Pomegranate and Sweet and Blue Potatoe

Electro-oxidation potentials of 7 fruits and vegetables were determined by abrasive stripping voltammetry. The responses were characterized by 2 peaks with maxima at 0.45 V and 0.55 V vs. Ag/AgCl, respectively. Both electrode reactions appear reversible at a frequency of 8 Hz. They can be ascribed to anthocyanidins and ellagic acid as electroactive compounds. By this method an antioxidative capacity of a certain plant can be quickly estimated without extraction of active components.

graphite electrode; square-wave voltammetry; ellagic acid; anthocyanins; anthocyanidins; strawberry; raspberry; blackberry; sweet potato; blue potato; pomegranate.

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Podaci o izdanju

76 (6)

2011.

C916-C920

objavljeno

0022-1147

10.1111/j.1750-3841.2011.02256.x

Povezanost rada

Kemija, Prehrambena tehnologija

Poveznice
Indeksiranost