Reaction time and DPPH concentration influence antioxidant activity and kinetic parameters of bioactive molecules and plant extracts in the reaction with the DPPH radical. (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Reaction time and DPPH concentration influence antioxidant activity and kinetic parameters of bioactive molecules and plant extracts in the reaction with the DPPH radical. (Articolo in rivista) (literal)

Anno

• 2014-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1016/j.jfca.2014.06.006 (literal)

Alternative label

• A. Fadda, M. Serra, M. G. Molinu, E. Azara, A. Barberis, D. Sanna (2014)
  Reaction time and DPPH concentration influence antioxidant activity and kinetic parameters of bioactive molecules and plant extracts in the reaction with the DPPH radical.
  in Journal of food composition and analysis (Print)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• A. Fadda, M. Serra, M. G. Molinu, E. Azara, A. Barberis, D. Sanna (literal)

Pagina inizio

• 112 (literal)

Pagina fine

• 119 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://www.sciencedirect.com/science/article/pii/S0889157514001136 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 35 (literal)

Rivista

• Journal of food composition and analysis (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 2 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Institute of Sciences of Food Production, National Research Council, Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti, Sassari, Italy Institute of Biomolecular Chemistry, National Research Council, Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti, Sassari, Italy (literal)

Titolo

• Reaction time and DPPH concentration influence antioxidant activity and kinetic parameters of bioactive molecules and plant extracts in the reaction with the DPPH radical. (literal)

Abstract

• The antioxidant activity of lemon and pomegranate juice, infusion of Java green tea, rosemary oil and pure chemicals was studied by the DPPH method. The chemical composition of the samples was determined by liquid chromatography-mass spectrometry (LC-MS). The kinetics of the reaction is different among extracts. The reaction of DPPH with lemon juice is complete in 3 min; 87 and 98 min are necessary for green tea infusion and pomegranate juice, respectively; 283 min are needed for rosemary essential oil. In samples with an intermediate and slow kinetic behavior, the antioxidant activity measured after 2 h of reaction is significantly higher than that measured after 30 min. These differences are 18% for Java green tea infusion, 21% for rosemary essential oil, 23% for pomegranate juice. The results demonstrate that the percentage of remaining DPPH decreases with increasing initial DPPH concentrations (between 25 and 200 ?M), while keeping constant antioxidant/DPPH ratio. Moreover the time necessary to reach the steady state is dependent, while keeping the same antioxidant/DPPH ratio, on the initial DPPH concentration, showing that longer time intervals are required when using lower DPPH concentrations (25 ?M). These results confirm the necessity of standardizing the method to be able to compare results from different laboratories. (literal)

Prodotto di

• Caratterizzazione di complessi metallici formati da proteine coinvolte in patologie correlate al disordine conformazionale proteico. (PM.P01.004.002) (Modulo)
• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Tecnologie sostenibili per la trasformazione, la conservazione ed il confezionamento dei prodotti ortofrutticoli (AG.P05.017.001) (Modulo)
• Istituto di chimica biomolecolare (ICB) (Istituto)

Autore CNR

• MARIA SERRA (Unità di personale interno)
• ANTONIO BARBERIS (Persona)
• MARIA GIOVANNA MOLINU (Unità di personale interno)
• ANGELA FADDA (Persona)
• DANIELE SANNA (Persona)
• EMANUELA GIGLIOLA AZARA (Persona)

Insieme di parole chiave

• Parole chiave di "Reaction time and DPPH concentration influence antioxidant activity and kinetic parameters of bioactive molecules and plant extracts in the reaction with the DPPH radical." (Insieme di parole chiave)

Incoming links:

Autore CNR di

• ANGELA FADDA (Persona)
• MARIA GIOVANNA MOLINU (Unità di personale interno)
• ANTONIO BARBERIS (Persona)
• DANIELE SANNA (Persona)
• EMANUELA GIGLIOLA AZARA (Persona)
• MARIA SERRA (Unità di personale interno)

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Istituto di chimica biomolecolare (ICB) (Istituto)
• Tecnologie sostenibili per la trasformazione, la conservazione ed il confezionamento dei prodotti ortofrutticoli (AG.P05.017.001) (Modulo)
• Caratterizzazione di complessi metallici formati da proteine coinvolte in patologie correlate al disordine conformazionale proteico. (PM.P01.004.002) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of food composition and analysis (Rivista)

Insieme di parole chiave di

• Parole chiave di "Reaction time and DPPH concentration influence antioxidant activity and kinetic parameters of bioactive molecules and plant extracts in the reaction with the DPPH radical." (Insieme di parole chiave)