KFU. Card publication. CHRONOAMPEROMETRIC EVALUATION OF THE ANTIOXIDANT CAPACITY OF MICELLAR SPICE EXTRACTS

KAZAN
FEDERAL UNIVERSITY

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CHRONOAMPEROMETRIC EVALUATION OF THE ANTIOXIDANT CAPACITY OF MICELLAR SPICE EXTRACTS

Form of presentation

Articles in international journals and collections

Year of publication

2015

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Authors, employees of KFU

Budnikov German Konstantinovich, author

Ziganshina Endzhe Rishatovna, author

Ziyatdinova Guzel Kamilevna, author

Authors, postgraduates KFU

Nguen Kong Fuk, postgraduate kfu

Bibliographic description in the original language

Ziyatdinova G.K. Chronoamperometric evaluation of the antioxidant capacity of micellar spice extracts / G.K. Ziyatdinova, E.R. Ziganshina, Ph. Nguyen Cong, H.C. Budnikov /UCHENYE ZAPISKI KAZANSKOGO UNIVERSITETA-SERIYA ESTESTVENNYE NAUKI. - 2015. - V. 157. - No. 3. - P. 119-131.

Annotation

The oxidation potentials of micellar spice extracts on a glassy carbon electrode modified with cerium dioxide nanoparticles in the Brij? 35 micellar medium in phosphate buffer solution have been found. A chronoamperometric approach for evaluation of the antioxidant capacity (AOC) of micellar spice extracts based on the oxidation of their antioxidants under the conditions of potentiostatic electrolysis at 1.1 V has been developed. It has been shown that steady-state electrolysis is attained in 100 s. The AOC has been expressed in gallic acid equivalents recalculated per 1 g of dry spices. The dynamic analytical range of gallic acid was 7.50–2500 μM with the limits of detection and quantification of 2.27 and 7.50 μM, respectively. The approach has been tested on the extracts of 20 spices. Their AOC varied in a wide range (from 109.0 ? 0.2 mg/g for clove to 1.9 ? 0.1 mg/g for caraway) owing to the composition and contents of active components in raw plant materials.

Keywords

Chronoamperometry, chemically modified electrodes, antioxidant capacity, spices, food analysis.

The name of the journal

UCHENYE ZAPISKI KAZANSKOGO UNIVERSITETA-SERIYA ESTESTVENNYE NAUKI

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=174373&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Budnikov German Konstantinovich	ru_RU
dc.contributor.author	Ziganshina Endzhe Rishatovna	ru_RU
dc.contributor.author	Ziyatdinova Guzel Kamilevna	ru_RU
dc.contributor.author	Nguen Kong Fuk	ru_RU
dc.date.accessioned	2015-01-01T00:00:00Z	ru_RU
dc.date.available	2015-01-01T00:00:00Z	ru_RU
dc.date.issued	2015	ru_RU
dc.identifier.citation	Ziyatdinova G.K. Chronoamperometric evaluation of the antioxidant capacity of micellar spice extracts / G.K. Ziyatdinova, E.R. Ziganshina, Ph. Nguyen Cong, H.C. Budnikov /UCHENYE ZAPISKI KAZANSKOGO UNIVERSITETA-SERIYA ESTESTVENNYE NAUKI. - 2015. - V. 157. - No. 3. - P. 119-131.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=174373&p_lang=2	ru_RU
dc.description.abstract	UCHENYE ZAPISKI KAZANSKOGO UNIVERSITETA-SERIYA ESTESTVENNYE NAUKI	ru_RU
dc.description.abstract	The oxidation potentials of micellar spice extracts on a glassy carbon electrode modified with cerium dioxide nanoparticles in the Brij? 35 micellar medium in phosphate buffer solution have been found. A chronoamperometric approach for evaluation of the antioxidant capacity (AOC) of micellar spice extracts based on the oxidation of their antioxidants under the conditions of potentiostatic electrolysis at 1.1 V has been developed. It has been shown that steady-state electrolysis is attained in 100 s. The AOC has been expressed in gallic acid equivalents recalculated per 1 g of dry spices. The dynamic analytical range of gallic acid was 7.50–2500 μM with the limits of detection and quantification of 2.27 and 7.50 μM, respectively. The approach has been tested on the extracts of 20 spices. Their AOC varied in a wide range (from 109.0 ? 0.2 mg/g for clove to 1.9 ? 0.1 mg/g for caraway) owing to the composition and contents of active components in raw plant materials.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Chronoamperometry	ru_RU
dc.subject	chemically modified electrodes	ru_RU
dc.subject	antioxidant capacity	ru_RU
dc.subject	spices	ru_RU
dc.subject	food analysis.	ru_RU
dc.title	CHRONOAMPEROMETRIC EVALUATION OF THE ANTIOXIDANT CAPACITY OF MICELLAR SPICE EXTRACTS	ru_RU
dc.type	Articles in international journals and collections	ru_RU