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Pregled bibliografske jedinice broj: 692693

Copper complexing properties and physico-chemical characterization of the organic matter in Greek aromatic plants infusions

Karavoltsos, Sotirios; Plavšić, Marta; Kalogeropoulos, Nick; Kogiannou, Dimitra A.A.; Strmečki, Slađana; Sakellari, Aikaterini; Dassenakis, Manos; Scoullos, Michael
Copper complexing properties and physico-chemical characterization of the organic matter in Greek aromatic plants infusions // Food chemistry, 160 (2014), 1; 53-60 doi:10.1016/j.foodchem.2014.03.080 (međunarodna recenzija, članak, znanstveni)

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Naslov
Copper complexing properties and physico-chemical characterization of the organic matter in Greek aromatic plants infusions

Autori
Karavoltsos, Sotirios ; Plavšić, Marta ; Kalogeropoulos, Nick ; Kogiannou, Dimitra A.A. ; Strmečki, Slađana ; Sakellari, Aikaterini ; Dassenakis, Manos ; Scoullos, Michael

Izvornik
Food chemistry (0308-8146) 160 (2014), 1; 53-60

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

Ključne riječi
copper; complexation; organic ligands; herbs; phenolic compounds; infusions

Sažetak
Complex formation is among the mechanisms affecting metals’ bioaccessibility. Evaluating the extent of interactions between trace elements and several constituents of food items is of great interest. This paper examines the release of copper-complexing ligands in herbal infusions of 13 aromatic plants commonly used in Greece. The concentration of ligands (LT) and the copper-binding strength (logKapp) of herbal infusions were determined with Differential Pulse Anodic Stripping Voltammetry (DPASV). All herbal infusions were found to release Cu complexing ligands, at concentrations ranging from 8.8 to 112.5 μM in rosemary and marjoram, respectively. In all infusions the total copper concentrations were lower than the corresponding LT values, indicating that Cu is fully complexed. Aiming to partially characterize the physico-chemical properties of the released organic material, the surface active substances (SAS), reduced sulfur species (RS) and catalytically active compounds (CAC) were measured, for the first time, in herbal infusions by sensitive electrochemical techniques.

Izvorni jezik
Engleski

Znanstvena područja
Geologija



POVEZANOST RADA

Projekti:
098-098-2934-2717

Ustanove:
Institut "Ruđer Bošković", Zagreb

Profili:

Avatar Url Slađana Strmečki Kos (autor)

Avatar Url Marta Plavšić (autor)

Poveznice na cjeloviti tekst rada:

doi dx.doi.org www.sciencedirect.com

Citiraj ovu publikaciju:

Karavoltsos, Sotirios; Plavšić, Marta; Kalogeropoulos, Nick; Kogiannou, Dimitra A.A.; Strmečki, Slađana; Sakellari, Aikaterini; Dassenakis, Manos; Scoullos, Michael
Copper complexing properties and physico-chemical characterization of the organic matter in Greek aromatic plants infusions // Food chemistry, 160 (2014), 1; 53-60 doi:10.1016/j.foodchem.2014.03.080 (međunarodna recenzija, članak, znanstveni)
Karavoltsos, S., Plavšić, M., Kalogeropoulos, N., Kogiannou, D., Strmečki, S., Sakellari, A., Dassenakis, M. & Scoullos, M. (2014) Copper complexing properties and physico-chemical characterization of the organic matter in Greek aromatic plants infusions. Food chemistry, 160 (1), 53-60 doi:10.1016/j.foodchem.2014.03.080.
@article{article, author = {Karavoltsos, Sotirios and Plav\v{s}i\'{c}, Marta and Kalogeropoulos, Nick and Kogiannou, Dimitra A.A. and Strme\v{c}ki, Sla\djana and Sakellari, Aikaterini and Dassenakis, Manos and Scoullos, Michael}, year = {2014}, pages = {53-60}, DOI = {10.1016/j.foodchem.2014.03.080}, keywords = {copper, complexation, organic ligands, herbs, phenolic compounds, infusions}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2014.03.080}, volume = {160}, number = {1}, issn = {0308-8146}, title = {Copper complexing properties and physico-chemical characterization of the organic matter in Greek aromatic plants infusions}, keyword = {copper, complexation, organic ligands, herbs, phenolic compounds, infusions} }
@article{article, author = {Karavoltsos, Sotirios and Plav\v{s}i\'{c}, Marta and Kalogeropoulos, Nick and Kogiannou, Dimitra A.A. and Strme\v{c}ki, Sla\djana and Sakellari, Aikaterini and Dassenakis, Manos and Scoullos, Michael}, year = {2014}, pages = {53-60}, DOI = {10.1016/j.foodchem.2014.03.080}, keywords = {copper, complexation, organic ligands, herbs, phenolic compounds, infusions}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2014.03.080}, volume = {160}, number = {1}, issn = {0308-8146}, title = {Copper complexing properties and physico-chemical characterization of the organic matter in Greek aromatic plants infusions}, keyword = {copper, complexation, organic ligands, herbs, phenolic compounds, infusions} }

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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