KFU. Card publication. Spice фntioxidants as objects of analytical chemistry

KAZAN
FEDERAL UNIVERSITY

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SPICE ФNTIOXIDANTS AS OBJECTS OF ANALYTICAL CHEMISTRY

Form of presentation

Articles in international journals and collections

Year of publication

2018

Язык

английский

Authors, employees of KFU

Budnikov German Konstantinovich, author

Ziyatdinova Guzel Kamilevna, author

Bibliographic description in the original language

Ziyatdinova, G.K. Spice antioxidants as objects of analytical chemistry / G.K., Ziyatdinova, H.C. Budnikov //J. Anal. Chem. - 2018. - V.73. - № 10. - P. 946-965.

Annotation

The literature data on the antioxidant composition of spices are summarized; methods of the extraction of antioxidants of various classes from plant material and their advantages and disadvantages are discussed. The possibilities of using ultrasonic, microwave, and enzymatic treatment of raw materials for increasing the recovery of target components and their stabilization are considered. The present-day approaches to the identification and quantification of antioxidants in extracts of spices, based on the use of high-sensitive and high-resolution detectors in chromatography and involving new materials (mostly nanoscale) as modifiers of the electrode surface in electrochemical methods, are described. A comparative analysis of the methods of the overall evaluation of the antioxidant properties of spices with the help of integral parameters is carried out.

Keywords

Antioxidants, spices, extraction, general parameters, food analysis

The name of the journal

JOURNAL OF ANALYTICAL CHEMISTRY

URL

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85053932670&doi=10.1134%2fS106193481810012X&partnerID=40&md5=333802e4ea832c761b2ef2a438de1834

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

https://repository.kpfu.ru/eng/?p_id=187342&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Budnikov German Konstantinovich	ru_RU
dc.contributor.author	Ziyatdinova Guzel Kamilevna	ru_RU
dc.date.accessioned	2018-01-01T00:00:00Z	ru_RU
dc.date.available	2018-01-01T00:00:00Z	ru_RU
dc.date.issued	2018	ru_RU
dc.identifier.citation	Ziyatdinova, G.K. Spice antioxidants as objects of analytical chemistry / G.K., Ziyatdinova, H.C. Budnikov //J. Anal. Chem. - 2018. - V.73. - № 10. - P. 946-965.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=187342&p_lang=2	ru_RU
dc.description.abstract	JOURNAL OF ANALYTICAL CHEMISTRY	ru_RU
dc.description.abstract	The literature data on the antioxidant composition of spices are summarized; methods of the extraction of antioxidants of various classes from plant material and their advantages and disadvantages are discussed. The possibilities of using ultrasonic, microwave, and enzymatic treatment of raw materials for increasing the recovery of target components and their stabilization are considered. The present-day approaches to the identification and quantification of antioxidants in extracts of spices, based on the use of high-sensitive and high-resolution detectors in chromatography and involving new materials (mostly nanoscale) as modifiers of the electrode surface in electrochemical methods, are described. A comparative analysis of the methods of the overall evaluation of the antioxidant properties of spices with the help of integral parameters is carried out.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Antioxidants	ru_RU
dc.subject	spices	ru_RU
dc.subject	extraction	ru_RU
dc.subject	general parameters	ru_RU
dc.subject	food analysis	ru_RU
dc.title	Spice фntioxidants as objects of analytical chemistry	ru_RU
dc.type	Articles in international journals and collections	ru_RU