Antioxidant activity of nanocrystalline ceria to anthocyanins

被引：0
|
作者：
V. K. Ivanov
A. V. Usatenko
A. B. Shcherbakov
机构：
[1] Russian Academy of Sciences,Kurnakov Institute of General and Inorganic Chemistry
[2] University “Ukraina”,Research Institute of Nanotechnological Industry
[3] National University for Food Technologies,undefined
来源：
Russian Journal of Inorganic Chemistry | 2009年 / 54卷
关键词：
Antioxidant Activity; Ceria; Polyphenol; Aqueous Hydrogen Peroxide; Ceria Nanoparticles;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
We study the ability of ceria nanoparticles to inhibit the oxidative degradation of anthocyanins. CeO2 nanoparticles stabilized by sodium polyacrylate or sodium citrate can substantially slow down the oxidation of anthocyanins of grapes caused by hydrogen peroxide at pH ≥ 7.0. In acid solutions, inhibition is not observed.
引用
收藏
页码：1522 / 1527
页数：5
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