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dc.contributor.author
Duchowicz, Pablo Román  
dc.contributor.author
Szewczuk, Nicolas Alejadro  
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Pomilio, Alicia Beatriz  
dc.date.available
2020-11-20T18:37:29Z  
dc.date.issued
2019-12  
dc.identifier.citation
Duchowicz, Pablo Román; Szewczuk, Nicolas Alejadro; Pomilio, Alicia Beatriz; QSAR studies of the antioxidant activity of anthocyanins; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 56; 12; 12-2019; 5518-5530  
dc.identifier.issn
0022-1155  
dc.identifier.uri
http://hdl.handle.net/11336/118706  
dc.description.abstract
Through experimental information available from antioxidant assays of seventeen anthocyanins, and six common anthocyanidins, quantitative structure–activity relationships (QSAR) have been established in the present work. The antioxidant bioactivity has been predicted in three different lipid environments: emulsified and bulk oil (methyl linoleate) (in vitro tests) at concentrations of 50 and 250 μM, and 50 μM of the inhibitor, respectively, and in human LDL (low-density lipoprotein; “bad cholesterol”) (ex vivo test) at concentrations of 2.5, 10, and 25 μM of the inhibitor. Radical scavenging activity was predicted in the assay with the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·). The QSAR models developed for each test and concentration used allowed to obtain prospective information on the constitutional and topological molecular characteristics for anthocyanin/anthocyanidin compounds. Therefore, the antioxidant activity was predicted for twenty-one compounds with unknown experimental values, leading for some of them to a favorable predicted bioactivity.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Association of Food Scientists and Technologists of India  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ANTHOCYANINS  
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ANTIOXIDANT ACTIVITY  
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MOLECULAR DESCRIPTORS  
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QUANTITATIVE STRUCTURE–ACTIVITY RELATIONSHIPS  
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Otras Ciencias Químicas  
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Ciencias Químicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
QSAR studies of the antioxidant activity of anthocyanins  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-11-17T16:37:58Z  
dc.journal.volume
56  
dc.journal.number
12  
dc.journal.pagination
5518-5530  
dc.journal.pais
India  
dc.description.fil
Fil: Duchowicz, Pablo Román. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina  
dc.description.fil
Fil: Szewczuk, Nicolas Alejadro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina  
dc.description.fil
Fil: Pomilio, Alicia Beatriz. Universidad de Buenos Aires. Facultad de Medicina. Hospital de Clínicas General San Martín; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Journal of Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s13197-019-04024-w  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s13197-019-04024-w