Pregled bibliografske jedinice broj: 488611
The influence of interactions among phenolic compounds on the antiradical activity of chokeberries (Aronia melanocarpa)
The influence of interactions among phenolic compounds on the antiradical activity of chokeberries (Aronia melanocarpa) // International journal of food sciences and nutrition, 62 (2011), 4; 345-352 doi:10.3109/09637486.2010.534438 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 488611 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
The influence of interactions among phenolic compounds on the antiradical activity of chokeberries (Aronia melanocarpa)
Autori
Jakobek, Lidija ; Šeruga, Marijan ; Krivak, Petra
Izvornik
International journal of food sciences and nutrition (0963-7486) 62
(2011), 4;
345-352
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
chokeberry; anthocyanins; phenolic acids; flavonols; antiradical activity; synergism
Sažetak
In this work, interactions between phenolic compounds from chokeberries and their influence on the antiradical activity was studied. Three fractions were isolated from chokeberries containing different classes of phenolic compounds. First fraction contained major part of phenolic acids and flavonols, the second anthocyanins, and the third insoluble phenols and proanthocyanidins. The phenolic compound content was determined by using high performance liquid chromatography (HPLC), and the antiradical activity by using the DPPH test. In order to evaluate the effects of interactions between phenolic compounds on the antiradical activity, the antiradical activity of individual phenolic fractions was compared with that obtained by mixing phenolic fractions. Phenolic mixtures showed the decrease in the antiradical activity in comparison to the individual phenolic fractions. These results suggest the existence of complex interactions among phenolic compounds which caused the decrease of the antiradical activity. Interactions among chokeberry phenols promoted a negative synergism.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Šeruga, Bernarda, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
Citiraj ovu publikaciju:
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
Uključenost u ostale bibliografske baze podataka::
- BIOSIS Previews (Biological Abstracts)
- CAB Abstracts
- EMBASE (Excerpta Medica)
- FSTA: Food Science and Technology Abstracts
- Geobase
