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dc.creatorGođevac, Dejan
dc.creatorVujisić, Ljubodrag V.
dc.creatorMojović, Miloš
dc.creatorIgnjatović, Aleksandar
dc.creatorSpasojević, Ivan
dc.creatorVajs, Vlatka
dc.date.accessioned2019-01-30T17:16:51Z
dc.date.available2019-01-30T17:16:51Z
dc.date.issued2008
dc.identifier.issn0308-8146
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/374
dc.description.abstractA 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.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/142053/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/143016/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectAllium ursinumen
dc.subjectvolatile oilen
dc.subjectantioxidant capacityen
dc.subjectnitroxide radicalsen
dc.subjectliposomesen
dc.subjectEPRen
dc.subjectmembrane fluidityen
dc.titleEvaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidityen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractГођевац, Дејан; Спасојевиц, Иван; Вујисиц, Љубодраг; Мојовиц, Милос; Вајс, Влатка; Игњатовић, Aлександар;
dc.citation.volume107
dc.citation.issue4
dc.citation.spage1692
dc.citation.epage1700
dc.citation.other107(4): 1692-1700
dc.citation.rankaM21
dc.identifier.doi10.1016/j.foodchem.2007.10.017
dc.identifier.rcubConv_2370
dc.identifier.scopus2-s2.0-36448978506
dc.identifier.wos000252004300043
dc.type.versionpublishedVersion


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