Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme
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2021
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Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme which is responsible for wolfberries anti-oxidative behavior was proposed. It was found that thermo-oxidative process proceeds through multiplestep mechanism including sum of two independent reaction sets, via consecutive and competitive steps. It was established that rutoside degradation pathway to flavonol through hydrolysis reaction is rate-determining step of considered process. Furthermore, it was found that key flavonol compound degraded by competitive reactions mechanism forming such kinetic branches, which lead to compounds responsible for wolfberries antioxidant activity. It was established that flavonol oxidative cleavage reaction and oxidative polymerization ar...e main chemical routes which are very important in a complex antioxidant mechanism for scavenging free radicals in wolfberries oxidative stress response.
Ključne reči:
Autocatalytic model / Competitive reaction steps / Cyclization / Oxidation induction time / Ring-fission / Wolfberry fruitIzvor:
Food Chemistry, 2021, 343, 128530-Finansiranje / projekti:
- Ministry of Education, Science and Technological Development of the Republic of Serbia
DOI: 10.1016/j.foodchem.2020.128530
ISSN: 0308-8146
PubMed: 33168260
WoS: 000605479400008
Scopus: 2-s2.0-85095858456
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Institucija/grupa
VinčaTY - JOUR AU - Janković, Bojan Ž. AU - Manić, Nebojša G. PY - 2021 UR - https://vinar.vin.bg.ac.rs/handle/123456789/9724 AB - Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme which is responsible for wolfberries anti-oxidative behavior was proposed. It was found that thermo-oxidative process proceeds through multiplestep mechanism including sum of two independent reaction sets, via consecutive and competitive steps. It was established that rutoside degradation pathway to flavonol through hydrolysis reaction is rate-determining step of considered process. Furthermore, it was found that key flavonol compound degraded by competitive reactions mechanism forming such kinetic branches, which lead to compounds responsible for wolfberries antioxidant activity. It was established that flavonol oxidative cleavage reaction and oxidative polymerization are main chemical routes which are very important in a complex antioxidant mechanism for scavenging free radicals in wolfberries oxidative stress response. T2 - Food Chemistry T1 - Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme VL - 343 SP - 128530 DO - 10.1016/j.foodchem.2020.128530 ER -
@article{ author = "Janković, Bojan Ž. and Manić, Nebojša G.", year = "2021", abstract = "Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme which is responsible for wolfberries anti-oxidative behavior was proposed. It was found that thermo-oxidative process proceeds through multiplestep mechanism including sum of two independent reaction sets, via consecutive and competitive steps. It was established that rutoside degradation pathway to flavonol through hydrolysis reaction is rate-determining step of considered process. Furthermore, it was found that key flavonol compound degraded by competitive reactions mechanism forming such kinetic branches, which lead to compounds responsible for wolfberries antioxidant activity. It was established that flavonol oxidative cleavage reaction and oxidative polymerization are main chemical routes which are very important in a complex antioxidant mechanism for scavenging free radicals in wolfberries oxidative stress response.", journal = "Food Chemistry", title = "Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme", volume = "343", pages = "128530", doi = "10.1016/j.foodchem.2020.128530" }
Janković, B. Ž.,& Manić, N. G.. (2021). Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme. in Food Chemistry, 343, 128530. https://doi.org/10.1016/j.foodchem.2020.128530
Janković BŽ, Manić NG. Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme. in Food Chemistry. 2021;343:128530. doi:10.1016/j.foodchem.2020.128530 .
Janković, Bojan Ž., Manić, Nebojša G., "Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme" in Food Chemistry, 343 (2021):128530, https://doi.org/10.1016/j.foodchem.2020.128530 . .