Приказ основних података о документу

dc.creatorDimitrić-Marković, Jasmina
dc.creatorPejin, Boris
dc.creatorMilenković, Dejan
dc.creatorAmic, Dragan
dc.creatorBegović, Nebojša
dc.creatorMojović, Miloš
dc.creatorMarković, Zoran S.
dc.date.accessioned2022-04-05T15:11:55Z
dc.date.available2022-04-05T15:11:55Z
dc.date.issued2017
dc.identifier.issn0308-8146
dc.identifier.urihttp://rimsi.imsi.bg.ac.rs/handle/123456789/1103
dc.description.abstractNaturally occurring flavonoids, delphinidin, pelargonidin and malvin, were investigated experimentally and theoretically for their ability to scavenge hydroxyl and nitric oxide radicals. Electron spin resonance (ESR) spectroscopy was used to determine antiradical activity of the selected compounds and M05-2X/6-311+G(d,p) level of theory for the calculation of reaction enthalpies related to three possible mechanisms of free radical scavenging activity, namely HAT, SET-PT and SPLET. The results obtained show that the molecules investigated reacted with hydroxyl radical via both HAT and SPLET in the solvents investigated. These results point to HAT as implausible for the reaction with nitric oxide radical in all the solvents investigated. SET-PT also proved to be thermodynamically unfavourable for all three molecules in the solvents considered.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172015/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/174028/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/41005/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectSemi-empirical calculationsen
dc.subjectESR spectraen
dc.subjectDFTen
dc.subjectAnthocyanidines and anthocyaninsen
dc.subject(OH)-O-center dot and (NO)-N-center dot radicalsen
dc.titleAntiradical activity of delphinidin, pelargonidin and malvin towards hydroxyl and nitric oxide radicals: The energy requirements calculations as a prediction of the possible antiradical mechanismsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage446
dc.citation.other218: 440-446
dc.citation.rankaM21
dc.citation.spage440
dc.citation.volume218
dc.identifier.doi10.1016/j.foodchem.2016.09.106
dc.identifier.pmid27719933
dc.identifier.scopus2-s2.0-84988345104
dc.identifier.wos000386409700058
dc.type.versionpublishedVersion


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Приказ основних података о документу