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Pregled bibliografske jedinice broj: 841878

Antiradical activity of delphinidin, pelargonidin and malvin towards hydroxyl and nitric oxide radicals: The energy requirements calculations as a prediction of the possible antiradical mechanisms

Dimitrić Marković, Jasmina; Pejin, Boris; Milenković, Dejan; Amić, Dragan; Begović, Nebojša; Mojivić, Miloš; Marković, Zoran
Antiradical activity of delphinidin, pelargonidin and malvin towards hydroxyl and nitric oxide radicals: The energy requirements calculations as a prediction of the possible antiradical mechanisms // Food chemistry, 218 (2017), 440-446 doi:10.1016/j.foodchem.2016.09.106 (međunarodna recenzija, članak, znanstveni)

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Naslov
Antiradical activity of delphinidin, pelargonidin and malvin towards hydroxyl and nitric oxide radicals: The energy requirements calculations as a prediction of the possible antiradical mechanisms

Autori
Dimitrić Marković, Jasmina ; Pejin, Boris ; Milenković, Dejan ; Amić, Dragan ; Begović, Nebojša ; Mojivić, Miloš ; Marković, Zoran

Izvornik
Food chemistry (0308-8146) 218 (2017); 440-446

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Anthocyanidines and anthocyanins ; OH and NO radicals ; ESR spectra ; Semi-empirical calculations ; DFT

Sažetak
Naturally occurring flavonoids, delphinidin, pelargonidin and malvin, were investigated experimentally and theoretically for their ability to scavenge hydroxyl and nitric oxide radicals. Electron spin resonance (ESR) spectroscopy was used to determine antiradical activity of the selected compounds and M05-2X/6- 311+G(d, p) level of theory for the calculation of reaction enthalpies related to three possible mechanisms of free radical scavenging activity, namely HAT, SET-PT and SPLET. The results obtained show that the molecules investigated reacted with hydroxyl radical via both HAT and SPLET in the solvents investigated. These results point to HAT as implausible for the reaction with nitric oxide radical in all the solvents investigated. SET-PT also proved to be thermodynamically unfavourable for all three molecules in the solvents considered.

Izvorni jezik
Engleski

Znanstvena područja
Kemija



POVEZANOST RADA

Ustanove:
Fakultet agrobiotehničkih znanosti Osijek

Profili:

Avatar Url Dragan Amić (autor)

Poveznice na cjeloviti tekst rada:

Pristup cjelovitom tekstu rada doi www.sciencedirect.com

Citiraj ovu publikaciju:

Dimitrić Marković, Jasmina; Pejin, Boris; Milenković, Dejan; Amić, Dragan; Begović, Nebojša; Mojivić, Miloš; Marković, Zoran
Antiradical activity of delphinidin, pelargonidin and malvin towards hydroxyl and nitric oxide radicals: The energy requirements calculations as a prediction of the possible antiradical mechanisms // Food chemistry, 218 (2017), 440-446 doi:10.1016/j.foodchem.2016.09.106 (međunarodna recenzija, članak, znanstveni)
Dimitrić Marković, J., Pejin, B., Milenković, D., Amić, D., Begović, N., Mojivić, M. & Marković, Z. (2017) Antiradical activity of delphinidin, pelargonidin and malvin towards hydroxyl and nitric oxide radicals: The energy requirements calculations as a prediction of the possible antiradical mechanisms. Food chemistry, 218, 440-446 doi:10.1016/j.foodchem.2016.09.106.
@article{article, author = {Dimitri\'{c} Markovi\'{c}, Jasmina and Pejin, Boris and Milenkovi\'{c}, Dejan and Ami\'{c}, Dragan and Begovi\'{c}, Neboj\v{s}a and Mojivi\'{c}, Milo\v{s} and Markovi\'{c}, Zoran}, year = {2017}, pages = {440-446}, DOI = {10.1016/j.foodchem.2016.09.106}, keywords = {Anthocyanidines and anthocyanins, OH and NO radicals, ESR spectra, Semi-empirical calculations, DFT}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2016.09.106}, volume = {218}, issn = {0308-8146}, title = {Antiradical activity of delphinidin, pelargonidin and malvin towards hydroxyl and nitric oxide radicals: The energy requirements calculations as a prediction of the possible antiradical mechanisms}, keyword = {Anthocyanidines and anthocyanins, OH and NO radicals, ESR spectra, Semi-empirical calculations, DFT} }
@article{article, author = {Dimitri\'{c} Markovi\'{c}, Jasmina and Pejin, Boris and Milenkovi\'{c}, Dejan and Ami\'{c}, Dragan and Begovi\'{c}, Neboj\v{s}a and Mojivi\'{c}, Milo\v{s} and Markovi\'{c}, Zoran}, year = {2017}, pages = {440-446}, DOI = {10.1016/j.foodchem.2016.09.106}, keywords = {Anthocyanidines and anthocyanins, OH and NO radicals, ESR spectra, Semi-empirical calculations, DFT}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2016.09.106}, volume = {218}, issn = {0308-8146}, title = {Antiradical activity of delphinidin, pelargonidin and malvin towards hydroxyl and nitric oxide radicals: The energy requirements calculations as a prediction of the possible antiradical mechanisms}, keyword = {Anthocyanidines and anthocyanins, OH and NO radicals, ESR spectra, Semi-empirical calculations, DFT} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE

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