کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6401282 | 1330881 | 2015 | 25 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Determination of active radical scavenging compounds in polar fruit and vegetable extracts by an on-line HPLC method
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کلمات کلیدی
PFPHexahydroxydiphenoylAcetonitrilHHDPFeruloylpentafluorophenylSUC2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)HRMSLC-MSDADACNSPECQAABTSPTFEESIPBSnuclear magnetic resonance - رزونانس مغناطیسی هستهایdiode array detector - آشکارساز آرایه دیودAntioxidant - آنتی اکسیدانSolid phase extraction - استخراج فاز جامدcaffeoylquinic acid - اسید کافئویلیکینیکFER - انجام دهیدstandard deviation - انحراف معیارsin - بدونNMR - تشدید مغناطیسی هستهای Cyanidin - سایانیدینMass spectrometry - طیف سنجی جرمیHigh resolution mass spectrometry - طیف سنجی جرمی با وضوح بالاtrolox equivalent - معادل ترولوکسFruit and vegetables - میوه و سبزیجاتpolytetrafluoroethylene - پلی تترافلورو اتیلنPolyphenols - پلیفنلهاhigh performance liquid chromatography - کروماتوگرافی مایع با کارایی بالاHPLC - کروماتوگرافی مایعی کاراCou - کوچهGlu - گلوGlucoside - گلوکوزیدelectrospray ionization - یونیزاسیون الکترو اسپری
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Fruit and vegetables are believed to help fight against oxidative stress, given their natural content in radical scavenging compounds. Natural polyphenols neutralize reactive oxygen species by means of electron and hydrogen atom transfers. An HPLC method, hyphenated with a post-column reaction system relying on ABTS+ bleaching assay was applied in order to quantify the chemical activity of radical scavenging compounds in red cabbage, onion, quince, sweet cherry, strawberry, carrot and tomato. Hyphenated to the ABTS+ post-column reaction system, this method showed high antioxidant capacity notably in cherry, quince, onion, or red cabbage. Structural analysis of the compounds of interest showed the implication of several cyanidins and caffeoylquinic acids in cherry. Quince and red cabbage were found highly active through the presence of respectively caffeoylquinic acids, and an important content of diverse cyanidins variously glycosylated and acylated. The onion extract revealed a chemical core structure (quercetin) responsible for its antioxidant capacity. Moreover, our results showed that depending on the glycosylation profile of these compounds, their radical scavenging capacity can be very different.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 62, Issue 1, Part 1, June 2015, Pages 152-159
Journal: LWT - Food Science and Technology - Volume 62, Issue 1, Part 1, June 2015, Pages 152-159
نویسندگان
Remmelt Van Der Werf, Stéphanie Dal, Julie Le Grandois, Dalal Aoude-Werner, Fabien Digel, Said Ennahar, Séverine Sigrist, Eric Marchioni,