Contribution of organic acids to α-terpinene antioxidant activity

Autores
Quiroga, Patricia Raquel; Nepote, Valeria; Baumgartner, Maria Teresa del V.
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
DPPH[rad] scavenging activity and antioxidant activity in canola oil of α-terpinene, BHT (butylated hydroxytoluene) and acetic, malic and citric acids and their mixtures were determined to examine the synergistic effect on the antioxidant activity. The results demonstrated that α-terpinene and organic acids had low or any activity against DPPH[rad] and BHT showed an IC50 of 0.035 mM. When mixed with organic acids, α-terpinene increased its activity showing a synergistic effect. The mix of α-terpinene (1.58 mM) and citric acid (2.91 mM) showed the higher synergistic effect in DPPH[rad] (121.82). BHT scavenging activity was inhibited by organic acids. Although the DPPH[rad] scavenging activity was enhanced for α-terpinene and inhibited for BHT by organic acids, the antioxidant activity in canola oil was not. It indicated that the scavenging DPPH activity and antioxidant activity in canola oil of a compound or a mixture of compounds are not always positively correlated with each other.
Fil: Quiroga, Patricia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Baumgartner, Maria Teresa del V.. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
Materia
ACETIC ACID (PUBCHEM CID: 176)
ACID SYNERGY
ANTIOXIDANT
CITRIC ACID (PUBCHEM CID: 311)
MALIC ACID (PUBCHEM CID: 525)
MONOTERPENES
NON-PHENOLIC COMPOUNDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/85540
Acceder
id CONICETDig_abe73604081ad37dd7714024850e4333
oai_identifier_str oai:ri.conicet.gov.ar:11336/85540
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Contribution of organic acids to α-terpinene antioxidant activityQuiroga, Patricia RaquelNepote, ValeriaBaumgartner, Maria Teresa del V.ACETIC ACID (PUBCHEM CID: 176)ACID SYNERGYANTIOXIDANTCITRIC ACID (PUBCHEM CID: 311)MALIC ACID (PUBCHEM CID: 525)MONOTERPENESNON-PHENOLIC COMPOUNDShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1DPPH[rad] scavenging activity and antioxidant activity in canola oil of α-terpinene, BHT (butylated hydroxytoluene) and acetic, malic and citric acids and their mixtures were determined to examine the synergistic effect on the antioxidant activity. The results demonstrated that α-terpinene and organic acids had low or any activity against DPPH[rad] and BHT showed an IC50 of 0.035 mM. When mixed with organic acids, α-terpinene increased its activity showing a synergistic effect. The mix of α-terpinene (1.58 mM) and citric acid (2.91 mM) showed the higher synergistic effect in DPPH[rad] (121.82). BHT scavenging activity was inhibited by organic acids. Although the DPPH[rad] scavenging activity was enhanced for α-terpinene and inhibited for BHT by organic acids, the antioxidant activity in canola oil was not. It indicated that the scavenging DPPH activity and antioxidant activity in canola oil of a compound or a mixture of compounds are not always positively correlated with each other.Fil: Quiroga, Patricia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Baumgartner, Maria Teresa del V.. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; ArgentinaElsevier2019-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/85540Quiroga, Patricia Raquel; Nepote, Valeria; Baumgartner, Maria Teresa del V.; Contribution of organic acids to α-terpinene antioxidant activity; Elsevier; Food Chemistry; 277; 3-2019; 267-2720308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2018.10.100info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814618318752info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:40:40Zoai:ri.conicet.gov.ar:11336/85540instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:40:40.714CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Contribution of organic acids to α-terpinene antioxidant activity
title Contribution of organic acids to α-terpinene antioxidant activity
spellingShingle Contribution of organic acids to α-terpinene antioxidant activity
Quiroga, Patricia Raquel
ACETIC ACID (PUBCHEM CID: 176)
ACID SYNERGY
ANTIOXIDANT
CITRIC ACID (PUBCHEM CID: 311)
MALIC ACID (PUBCHEM CID: 525)
MONOTERPENES
NON-PHENOLIC COMPOUNDS
title_short Contribution of organic acids to α-terpinene antioxidant activity
title_full Contribution of organic acids to α-terpinene antioxidant activity
title_fullStr Contribution of organic acids to α-terpinene antioxidant activity
title_full_unstemmed Contribution of organic acids to α-terpinene antioxidant activity
title_sort Contribution of organic acids to α-terpinene antioxidant activity
dc.creator.none.fl_str_mv Quiroga, Patricia Raquel
Nepote, Valeria
Baumgartner, Maria Teresa del V.
author Quiroga, Patricia Raquel
author_facet Quiroga, Patricia Raquel
Nepote, Valeria
Baumgartner, Maria Teresa del V.
author_role author
author2 Nepote, Valeria
Baumgartner, Maria Teresa del V.
author2_role author
author
dc.subject.none.fl_str_mv ACETIC ACID (PUBCHEM CID: 176)
ACID SYNERGY
ANTIOXIDANT
CITRIC ACID (PUBCHEM CID: 311)
MALIC ACID (PUBCHEM CID: 525)
MONOTERPENES
NON-PHENOLIC COMPOUNDS
topic ACETIC ACID (PUBCHEM CID: 176)
ACID SYNERGY
ANTIOXIDANT
CITRIC ACID (PUBCHEM CID: 311)
MALIC ACID (PUBCHEM CID: 525)
MONOTERPENES
NON-PHENOLIC COMPOUNDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv DPPH[rad] scavenging activity and antioxidant activity in canola oil of α-terpinene, BHT (butylated hydroxytoluene) and acetic, malic and citric acids and their mixtures were determined to examine the synergistic effect on the antioxidant activity. The results demonstrated that α-terpinene and organic acids had low or any activity against DPPH[rad] and BHT showed an IC50 of 0.035 mM. When mixed with organic acids, α-terpinene increased its activity showing a synergistic effect. The mix of α-terpinene (1.58 mM) and citric acid (2.91 mM) showed the higher synergistic effect in DPPH[rad] (121.82). BHT scavenging activity was inhibited by organic acids. Although the DPPH[rad] scavenging activity was enhanced for α-terpinene and inhibited for BHT by organic acids, the antioxidant activity in canola oil was not. It indicated that the scavenging DPPH activity and antioxidant activity in canola oil of a compound or a mixture of compounds are not always positively correlated with each other.
Fil: Quiroga, Patricia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Baumgartner, Maria Teresa del V.. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Físico-química de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Investigaciones en Físico-química de Córdoba; Argentina
description DPPH[rad] scavenging activity and antioxidant activity in canola oil of α-terpinene, BHT (butylated hydroxytoluene) and acetic, malic and citric acids and their mixtures were determined to examine the synergistic effect on the antioxidant activity. The results demonstrated that α-terpinene and organic acids had low or any activity against DPPH[rad] and BHT showed an IC50 of 0.035 mM. When mixed with organic acids, α-terpinene increased its activity showing a synergistic effect. The mix of α-terpinene (1.58 mM) and citric acid (2.91 mM) showed the higher synergistic effect in DPPH[rad] (121.82). BHT scavenging activity was inhibited by organic acids. Although the DPPH[rad] scavenging activity was enhanced for α-terpinene and inhibited for BHT by organic acids, the antioxidant activity in canola oil was not. It indicated that the scavenging DPPH activity and antioxidant activity in canola oil of a compound or a mixture of compounds are not always positively correlated with each other.
publishDate 2019
dc.date.none.fl_str_mv 2019-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/85540
Quiroga, Patricia Raquel; Nepote, Valeria; Baumgartner, Maria Teresa del V.; Contribution of organic acids to α-terpinene antioxidant activity; Elsevier; Food Chemistry; 277; 3-2019; 267-272
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/85540
identifier_str_mv Quiroga, Patricia Raquel; Nepote, Valeria; Baumgartner, Maria Teresa del V.; Contribution of organic acids to α-terpinene antioxidant activity; Elsevier; Food Chemistry; 277; 3-2019; 267-272
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2018.10.100
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814618318752
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843605835280809984
score 13.001348

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