Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme
Само за регистроване кориснике
2021
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme which is responsible for wolfberries anti-oxidative behavior was proposed. It was found that thermo-oxidative process proceeds through multiplestep mechanism including sum of two independent reaction sets, via consecutive and competitive steps. It was established that rutoside degradation pathway to flavonol through hydrolysis reaction is rate-determining step of considered process. Furthermore, it was found that key flavonol compound degraded by competitive reactions mechanism forming such kinetic branches, which lead to compounds responsible for wolfberries antioxidant activity. It was established that flavonol oxidative cleavage reaction and oxidative polymerization ar...e main chemical routes which are very important in a complex antioxidant mechanism for scavenging free radicals in wolfberries oxidative stress response.
Кључне речи:
Wolfberry fruit / Ring-fission / Oxidation induction time / Cyclization / Competitive reaction steps / Autocatalytic modelИзвор:
Food Chemistry, 2021, 343Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Ministry of Education, Science and Technological Development of the Republic of Serbia
DOI: 10.1016/j.foodchem.2020.128530
ISSN: 0308-8146
PubMed: 33168260
WoS: 000605479400008
Scopus: 2-s2.0-85095858456
Колекције
Институција/група
Mašinski fakultetTY - JOUR AU - Janković, Bojan AU - Manić, Nebojša PY - 2021 UR - https://machinery.mas.bg.ac.rs/handle/123456789/3502 AB - Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme which is responsible for wolfberries anti-oxidative behavior was proposed. It was found that thermo-oxidative process proceeds through multiplestep mechanism including sum of two independent reaction sets, via consecutive and competitive steps. It was established that rutoside degradation pathway to flavonol through hydrolysis reaction is rate-determining step of considered process. Furthermore, it was found that key flavonol compound degraded by competitive reactions mechanism forming such kinetic branches, which lead to compounds responsible for wolfberries antioxidant activity. It was established that flavonol oxidative cleavage reaction and oxidative polymerization are main chemical routes which are very important in a complex antioxidant mechanism for scavenging free radicals in wolfberries oxidative stress response. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme VL - 343 DO - 10.1016/j.foodchem.2020.128530 ER -
@article{ author = "Janković, Bojan and Manić, Nebojša", year = "2021", abstract = "Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme which is responsible for wolfberries anti-oxidative behavior was proposed. It was found that thermo-oxidative process proceeds through multiplestep mechanism including sum of two independent reaction sets, via consecutive and competitive steps. It was established that rutoside degradation pathway to flavonol through hydrolysis reaction is rate-determining step of considered process. Furthermore, it was found that key flavonol compound degraded by competitive reactions mechanism forming such kinetic branches, which lead to compounds responsible for wolfberries antioxidant activity. It was established that flavonol oxidative cleavage reaction and oxidative polymerization are main chemical routes which are very important in a complex antioxidant mechanism for scavenging free radicals in wolfberries oxidative stress response.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme", volume = "343", doi = "10.1016/j.foodchem.2020.128530" }
Janković, B.,& Manić, N.. (2021). Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme. in Food Chemistry Elsevier Sci Ltd, Oxford., 343. https://doi.org/10.1016/j.foodchem.2020.128530
Janković B, Manić N. Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme. in Food Chemistry. 2021;343. doi:10.1016/j.foodchem.2020.128530 .
Janković, Bojan, Manić, Nebojša, "Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme" in Food Chemistry, 343 (2021), https://doi.org/10.1016/j.foodchem.2020.128530 . .