prikaz prve stranice dokumenta Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics
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Scientific paper - Original scientific paper
Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics
Food Technology and Biotechnology, 54 (2016), 2; 200-210. https://doi.org/10.17113/ftb.54.02.16.4063
Broznić, Dalibor; Čanadi Jurešić, Gordana; Milin, Čedomila

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Broznić, D., Čanadi Jurešić, G. & Milin, Č. (2016). Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics. Food Technology and Biotechnology, 54. (2), 200-210. doi: 10.17113/ftb.54.02.16.4063

Broznić, Dalibor, et al. "Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics." Food Technology and Biotechnology, vol. 54, no. 2, 2016, pp. 200-210. https://doi.org/10.17113/ftb.54.02.16.4063

Broznić, Dalibor, Gordana Čanadi Jurešić and Čedomila Milin. "Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics." Food Technology and Biotechnology 54, no. 2 (2016): 200-210. https://doi.org/10.17113/ftb.54.02.16.4063

Broznić, D., Čanadi Jurešić, G. and Milin, Č. (2016) 'Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics', Food Technology and Biotechnology, 54(2), pp. 200-210. doi: 10.17113/ftb.54.02.16.4063

Broznić D, Čanadi Jurešić G, Milin Č. Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics. Food Technology and Biotechnology [Internet]. 2016 [cited 2024 December 25];54(2):200-210. doi: 10.17113/ftb.54.02.16.4063

D. Broznić, G. Čanadi Jurešić and Č. Milin, "Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics", Food Technology and Biotechnology, vol. 54, no. 2, pp. 200-210, 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:381472. [Accessed: 25 December 2024]

Metadata
Title (english)Involvement of α-, γ-, and δ-Tocopherol isomers from pumpkin (Cucurbita pepo L.) seed oil or oil mixtures in the biphasic DPPH˙ disappearance kinetics
AuthorDalibor Broznić
AuthorGordana Čanadi Jurešić
AuthorČedomila Milin
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Scientific / art field,
discipline and subdiscipline		INTERDISCIPLINARY AREAS OF KNOWLEDGE
Biotechnology in Biomedicine (natural science, biomedicine and healthcare, bioethics area
Abstract (english)
The antioxidant activity of three types of pumpkin seed oil or oil mixtures (cold- -pressed, produced from roasted seed paste and salad) produced in the northern part of Croatia and the kinetics of their behaviour as free radical scavengers were investigated using DPPH. In addition, the involvement of oil tocopherol isomers (α-, γ- and δ-) in different steps of DPPH ̇disappearance and their impact on the rate of reaction were analysed. The kinetics of DPPH ̇ disappearance is a two-step process. In the first step, rapid disappearance of DPPH ̇ occurs during the first 11 min of the reaction, depending on the oil type, followed by a slower decline in the second step. To describe DPPH ̇ disappearance kinetics, six mathematical models (mono- and biphasic) were tested. Our findings showed that γ- and δ-tocopherols affected DPPH ̇ disappearance during the first step, and α-tocopherol in the second step of the reaction. Moreover, α-tocopherol demonstrated 30 times higher antioxidant activity than γ- and δ-tocopherols. The results indicated the bi- phasic double-exponential behaviour of DPPH ̇ disappearance in oil samples, due to the complexity of reactions that involve different tocopherol isomers and proceed through different chemical pathways.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleFood Technology and Biotechnology
Numberingvol. 54, no. 2, pp. 200-210
p-ISSN1330-9862
e-ISSN1334-2606
DOIhttps://doi.org/10.17113/ftb.54.02.16.4063
URN:NBNurn:nbn:hr:184:381472
Publication2016
Document URLhttp://bib.irb.hr/824942
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2022-02-23 17:08:19