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2018, vol. 45, br. 2, str. 187-192
Uticaj polifenola na stvaranje slobodnih radikala detektovanih u model sistemima maillard-ovih reakcija
aInstitut za prehrambene tehnologije, Novi Sad, Srbija
bUniverzitet u Novom Sadu, Tehnološki fakultet, Srbija

e-adresamarijana.sakac@fins.uns.ac.rs
Projekat:
Funkcionalni proizvodi na bazi žita namenjeni osobama sa metaboličkim poremećajima (MPNTR - 31029)
Razvoj novih funkcionalnih konditorskih proizvoda na bazi uljarica (MPNTR - 31014)

Ključne reči: pirazin katjon radikali; polifenoli; ESR
Sažetak
Nastajanje pirazin katjon radikala detektovano je primenom elektron spin rezonantne (ESR) spektrometrije u model sistemima koji sadrže D-(+)-glukozu (1.0 mol L-1) i strukturne izomere aminobuterne kiseline (1.0 mol L-1), zagrevanim na 98 °C tokom 20 minuta. Analizom hiperfine strukture ESR spektara reakcionih smeša ispitivanih model sistema ustanovljeno je nastajanje 1,4-disupstituisanih pirazin katjon radikala. Različita polifenolna jedinjenja (galna, kafena, ferulna, hlorogenska i taninska kiselina) dodavana su u ispitivane model sisteme sa ciljem da se ustanovi njihov uticaj na stvaranje pirazin katjon radikala. Ustanovljeno je da je taninska kiselina najefikasnija u inhibiranju stvaranja slobodnih radikala, a efikasnost preostalih ispitivanih polifenola opada prema sledećem redosledu: galna > kafena ( hlorogenska > ferulna kiselina.
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O članku

jezik rada: engleski
vrsta rada: kratki članak
DOI: 10.5937/FFR1802187S
objavljen u SCIndeksu: 01.02.2019.
Creative Commons License 4.0

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