Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/10540
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dc.contributor.authorDrouza, Chryssoula-
dc.contributor.authorDieronitou, Anthi-
dc.contributor.authorHadjiadamou, Ioanna-
dc.contributor.authorStylianou, Marios-
dc.contributor.otherΔρούζα, Χρυσούλα-
dc.contributor.otherΔιερώτου, Ανθή-
dc.contributor.otherΣτυλιανού, Μάριος-
dc.date.accessioned2017-11-21T07:12:54Z-
dc.date.available2017-11-21T07:12:54Z-
dc.date.issued2017-06-21-
dc.identifier.citationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Volume: 65, Issue: 24, Pages: 4942-4951, Published: JUN 21 2017en_US
dc.identifier.issn0021-8561-
dc.identifier.urihttp://ktisis.cut.ac.cy/handle/10488/10540-
dc.description.abstractA novel dynamic method for the investigation of the phenols activity in early stage oxidation of edible oils based on the formation of a-tocopheryl radicals initiated by oil-soluble vanadium complexes is developed. Two new vanadium complexes in oxidation states V and IV were synthesized by reacting 2,2'-((2-hydroxyoctadecyl)azanediyl)bis(ethan-1-ol) (C18DEA) with [VO(acac)(2)] and 1-(bis(pyridin-2-ylmethyl)amino)octadecan-2-ol (C18DPA) with VOCl2. Addition of a solution of either complex in edible oils resulted in the formation of alpha-tocopheryl radical, which was monitored by electron paramagnetic resonance (EPR) spectroscopy. The intensity of the alpha-tocopheryl signal in the EPR spectra was measured versus time. It was found that the profile of the intensity of the a-tocopheryl signal versus time depends on the type of oil, the phenolic content, and the storage time of the oil. The time interval until the occurrence of maximum peak intensity be reached (t(m).), the height of the maximum intensity, and the rate of the quenching of the alpha-tocopheryl radical were used for the investigation of the mechanism of the edible oils oxidation. F-19 NMR of the F-19 labeled phenolic compounds (through trifluoroacetate esters) and radical trap experiments showed that the vanadium complexes in edible oil activate the one electron reduction of dioxygen to superperoxide radical. Superperoxide reacts with the lipids to form alkoperoxyl and alkoxyl lipid radicals, and all these radicals react with the phenols contained in oils.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.publisherAmerican Chemical Societyen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.rights© 2017 American Chemical Societyen_US
dc.subjectProoxidant/antioxidanten_US
dc.subjectVanadium complexesen_US
dc.subjectOlive oilen_US
dc.subjectAlpha-tocopheryl radicalen_US
dc.subjectEPR/NMRen_US
dc.titleInvestigation of Phenols Activity in Early Stage Oxidation of Edible Oils by Electron Paramagnetic Resonance and<sup>19</sup>F NMR Spectroscopies Using Novel Lipid Vanadium Complexes As Radical Initiatorsen_US
dc.typeArticleen_US
dc.doihttp://dx.doi.org/10.1021/acs.jafc.7b01144en_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversity of Cyprusen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.journalsSubscription Journalen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1021/acs.jafc.7b01144en_US
cut.common.academicyear2016-2017en_US
item.grantfulltextnone-
item.fulltextNo Fulltext-
item.languageiso639-1other-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0002-2630-4323-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.journal.journalissn1520-5118-
crisitem.journal.publisherAmerican Chemical Society(ACS)-
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