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Antioxidant Activities of Total Pigment Extract from Blackberries

Zhonggao Jiao ; Zhengzhou Fruit Research Institute, The Chinese Academy of Agricultural Sciences, 450009 Zhengzhou, Henan, P. R. China
Jiechao Liu ; Zhengzhou Fruit Research Institute, The Chinese Academy of Agricultural Sciences, 450009 Zhengzhou, Henan, P. R. China
Sixin Wang ; Zhengzhou Fruit Research Institute, The Chinese Academy of Agricultural Sciences, 450009 Zhengzhou, Henan, P. R. China

Puni tekst: engleski, pdf (103 KB) str. 97-102 preuzimanja: 558* citiraj
APA 6th Edition
Jiao, Z., Liu, J. i Wang, S. (2005). Antioxidant Activities of Total Pigment Extract from Blackberries. Food Technology and Biotechnology, 43 (1), 97-102. Preuzeto s https://hrcak.srce.hr/110451
MLA 8th Edition
Jiao, Zhonggao, et al. "Antioxidant Activities of Total Pigment Extract from Blackberries." Food Technology and Biotechnology, vol. 43, br. 1, 2005, str. 97-102. https://hrcak.srce.hr/110451. Citirano 23.04.2021.
Chicago 17th Edition
Jiao, Zhonggao, Jiechao Liu i Sixin Wang. "Antioxidant Activities of Total Pigment Extract from Blackberries." Food Technology and Biotechnology 43, br. 1 (2005): 97-102. https://hrcak.srce.hr/110451
Harvard
Jiao, Z., Liu, J., i Wang, S. (2005). 'Antioxidant Activities of Total Pigment Extract from Blackberries', Food Technology and Biotechnology, 43(1), str. 97-102. Preuzeto s: https://hrcak.srce.hr/110451 (Datum pristupa: 23.04.2021.)
Vancouver
Jiao Z, Liu J, Wang S. Antioxidant Activities of Total Pigment Extract from Blackberries. Food Technology and Biotechnology [Internet]. 2005 [pristupljeno 23.04.2021.];43(1):97-102. Dostupno na: https://hrcak.srce.hr/110451
IEEE
Z. Jiao, J. Liu i S. Wang, "Antioxidant Activities of Total Pigment Extract from Blackberries", Food Technology and Biotechnology, vol.43, br. 1, str. 97-102, 2005. [Online]. Dostupno na: https://hrcak.srce.hr/110451. [Citirano: 23.04.2021.]

Sažetak
Total pigment has been extracted from blackberries and its antioxidant activity against lipid peroxidation and scavenging capacities towards superoxide anion radicals, hydroxyl radicals and nitrite in different in vitro systems have been investigated. The total pigment extract from blackberries (TPEB) exhibited strong antioxidant activity against lipid peroxidation in a linoleic acid model system and scavenging capacities towards superoxide anion radicals, generated by a pyrogallol autoxidation system or by an illuminating riboflavin system, hydroxyl radicals generated by Fenton reaction, and nitrite. Furthermore, the antioxidant activities were correlated with the concentrations of the TPEB. In the test concentration range, the maximum inhibition percentage against linoleic acid peroxidation was 98.32 % after one week’s incubation, and the maximum scavenging percentages for the free radicals and nitrite inhibition in the above reactive systems reached 90.48, 96.48, 93.58 and 98.94 %, respectively. The TPEB is a natural, edible colorant with excellent antioxidant activities and health benefits and it seems to be applicable in both healthy food and medicine.

Ključne riječi
antioxidant; blackberry; hydroxyl radical; nitrite, pigment; scavenging effect; superoxide anion radical

Hrčak ID: 110451

URI
https://hrcak.srce.hr/110451

[hrvatski]

Posjeta: 1.115 *