Приказ основних података о документу
Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity
dc.creator | Godevac, Dejan | |
dc.creator | Vujisic, Ljubodrag V | |
dc.creator | Mojović, Miloš | |
dc.creator | Ignjatović, Aleksandar | |
dc.creator | Spasojević, Ivan | |
dc.creator | Vajs, Vlatka E | |
dc.date.accessioned | 2022-04-05T14:17:43Z | |
dc.date.available | 2022-04-05T14:17:43Z | |
dc.date.issued | 2008 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://rimsi.imsi.bg.ac.rs/handle/123456789/289 | |
dc.description.abstract | A total of 20 components were identified in Allium ursinum volatile oil (AUVO) by GC-MS, and 10 of them are found for the first time in this plant species. The antioxidant capacity of AUVO was examined by beta-carotene-linoleic acid bleaching, lipid peroxidation by Fenton reaction, EPR spin-probing assay using stable nitroxide radicals, DPPH., and ABTS(.+) scavenging assays. Reaction mechanism of the volatile oil components with nitroxide radicals, based on IR spectra analysis, is proposed. AUVO demonstrated poor scavenging ability against DPPH, and ABTS(.+) comparing to synthetic antioxidants BHT and trolox, while in beta-carotene-linoleic acid system AUVO showed an effect comparable to those for BHT. AUVO was also capable to scavenge stable nitroxide radicals such as water-soluble Tempone, and 7-DS and 12-DS, incorporated into the liposome membrane. Finally, AUVO increased membrane fluidity, which could be an important feature for further in vivo investigation of some disorders, such as hypertension and atherosclerosis. | en |
dc.publisher | Elsevier Sci Ltd, Oxford | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | volatile oil | en |
dc.subject | nitroxide radicals | en |
dc.subject | membrane fluidity | en |
dc.subject | liposomes | en |
dc.subject | EPR | en |
dc.subject | antioxidant capacity | en |
dc.subject | Allium ursinum | en |
dc.title | Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 1700 | |
dc.citation.issue | 4 | |
dc.citation.other | 107(4): 1692-1700 | |
dc.citation.rank | aM21 | |
dc.citation.spage | 1692 | |
dc.citation.volume | 107 | |
dc.identifier.doi | 10.1016/j.foodchem.2007.10.017 | |
dc.identifier.scopus | 2-s2.0-36448978506 | |
dc.identifier.wos | 000252004300043 | |
dc.type.version | publishedVersion |