University of Belgrade, Department of Physical Chemistry, "Vinča" Institute of Nuclear Sciences - National Institute of the Republic of Serbia, Mike Petrovića Alasa 12-14, P.O. Box 522, 11001 Belgrade, Serbia.
University of Belgrade, Fuel and Combustion Laboratory, Faculty of Mechanical Engineering, Kraljice Marije 16, P.O. Box 35, 11120 Belgrade, Serbia.
Food Chem. 2021 May 1;343:128530. doi: 10.1016/j.foodchem.2020.128530. Epub 2020 Nov 3.
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.
采用无模型和基于模型的方法对枸杞果肉的热加速氧化降解进行了动力学监测。根据在空气气氛中以四种不同加热速率进行的同步热分析测量进行了动力学计算。通过动力学分析，提出了新的、负责枸杞抗氧化行为的机制方案。研究发现，热氧化过程通过包括两个独立反应组之和的多步机制进行，通过连续和竞争步骤进行。确定了通过水解反应向类黄酮醇的芦丁降解途径是所考虑过程的速率决定步骤。此外，发现关键的类黄酮化合物通过竞争反应机制降解，形成了导致负责枸杞抗氧化活性的化合物的动力学分支。研究结果表明，类黄酮的氧化裂解反应和氧化聚合是在枸杞氧化应激反应中清除自由基的复杂抗氧化机制中非常重要的主要化学途径。
