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Articolul precedent |
Articolul urmator |
928 13 |
Ultima descărcare din IBN: 2024-04-15 14:07 |
Căutarea după subiecte similare conform CZU |
542.06:[547.476.3+547.473.2] (1) |
Practical laboratory chemistry. Preparative and experimental chemistry (138) |
Organic chemistry (484) |
SM ISO690:2012 VICOL (ŞMIGON), Crina, DUCA, Gheorghe. Influența acidului tartric asupra procesului de anihilare a radicalilor liberi de către acidul ascorbic. In: Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos”, 2020, nr. 1(56), pp. 39-43. ISSN 1857-0461. DOI: https://doi.org/10.5281/zenodo.4094736 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos” | ||||||
Numărul 1(56) / 2020 / ISSN 1857-0461 /ISSNe 2587-3687 | ||||||
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DOI:https://doi.org/10.5281/zenodo.4094736 | ||||||
CZU: 542.06:[547.476.3+547.473.2] | ||||||
Pag. 39-43 | ||||||
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Tartaric acid (AT) is an organic acid found in grapes and wines and known as a good preventive antioxidant and a metal chelation agent, used to ameliorate the quality of grape products. To prevent the oxidation of the coloring and organoleptic fractions of musts, juices and wines, ascorbic acid (AA) is also used in oenology. However, less information is provided about the synergistic influence of AT on the free radical scavenging activity of common antioxidants like AA. In this study, the contribution of different concentrations of tartaric acid on the antioxidant activity of ascorbic acid (AA), tested through the DPPH assay, is presented. Three different mixtures of AA – AT showed a significant synergistic effect of 1.20, 1.17 and 1.13. With the increase of AA concentration, the additive effect (1 and 0.99) was noticed. One antagonistic combination was also found. |
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Cuvinte-cheie tartaric acid, ascorbic acid, DPPH assay, synergism, acid tartric, acid ascorbic, metoda DPPH, sinergie |
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