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Chemical Composition and Antioxidant Effect of Free Volatile Aglycones from Nutmeg (Myristica fragrans Houtt.) Compared to Its Essential Oil

Mila Jukić
Olivera Politeo
Mladen Miloš

Puni tekst: engleski, pdf (104 KB) str. 209-214 preuzimanja: 4.501* citiraj
APA 6th Edition
Jukić, M., Politeo, O. i Miloš, M. (2006). Chemical Composition and Antioxidant Effect of Free Volatile Aglycones from Nutmeg (Myristica fragrans Houtt.) Compared to Its Essential Oil. Croatica Chemica Acta, 79 (2), 209-214. Preuzeto s https://hrcak.srce.hr/4150
MLA 8th Edition
Jukić, Mila, et al. "Chemical Composition and Antioxidant Effect of Free Volatile Aglycones from Nutmeg (Myristica fragrans Houtt.) Compared to Its Essential Oil." Croatica Chemica Acta, vol. 79, br. 2, 2006, str. 209-214. https://hrcak.srce.hr/4150. Citirano 07.04.2020.
Chicago 17th Edition
Jukić, Mila, Olivera Politeo i Mladen Miloš. "Chemical Composition and Antioxidant Effect of Free Volatile Aglycones from Nutmeg (Myristica fragrans Houtt.) Compared to Its Essential Oil." Croatica Chemica Acta 79, br. 2 (2006): 209-214. https://hrcak.srce.hr/4150
Harvard
Jukić, M., Politeo, O., i Miloš, M. (2006). 'Chemical Composition and Antioxidant Effect of Free Volatile Aglycones from Nutmeg (Myristica fragrans Houtt.) Compared to Its Essential Oil', Croatica Chemica Acta, 79(2), str. 209-214. Preuzeto s: https://hrcak.srce.hr/4150 (Datum pristupa: 07.04.2020.)
Vancouver
Jukić M, Politeo O, Miloš M. Chemical Composition and Antioxidant Effect of Free Volatile Aglycones from Nutmeg (Myristica fragrans Houtt.) Compared to Its Essential Oil. Croatica Chemica Acta [Internet]. 2006 [pristupljeno 07.04.2020.];79(2):209-214. Dostupno na: https://hrcak.srce.hr/4150
IEEE
M. Jukić, O. Politeo i M. Miloš, "Chemical Composition and Antioxidant Effect of Free Volatile Aglycones from Nutmeg (Myristica fragrans Houtt.) Compared to Its Essential Oil", Croatica Chemica Acta, vol.79, br. 2, str. 209-214, 2006. [Online]. Dostupno na: https://hrcak.srce.hr/4150. [Citirano: 07.04.2020.]

Sažetak
The paper reports on the isolation of glycosidically bound volatiles from nutmeg, identification of free aglycones, and determination of the antioxidative power of free aglycones in comparison with nutmeg essential oil. Comparison of the chemical composition of free volatiles with the chemical composition of free volatile compounds found in the essential oil reveals only two common compounds (eugenol, terpinen-4-ol). To measure the antioxidative activities of the essential oil and enzymatically released aglycones from nutmeg, two different assays were performed: the 2,2'-diphenyl-1-picrylhydrazyl radical scavenging method (DPPH) and the ferric reducing / antioxidant power assay (FRAP). Both methods showed that the aglycone fraction
possesses stronger antioxidant properties than free volatiles from the oil.

Ključne riječi
Myristica fragrans Houtt; aglycones; glycosides; antioxidant activity

Hrčak ID: 4150

URI
https://hrcak.srce.hr/4150

Posjeta: 5.731 *