Error message

  • Deprecated function: Unparenthesized `a ? b : c ? d : e` is deprecated. Use either `(a ? b : c) ? d : e` or `a ? b : (c ? d : e)` in include_once() (line 1439 of /home/science2016/public_html/includes/bootstrap.inc).
  • Deprecated function: Array and string offset access syntax with curly braces is deprecated in include_once() (line 3557 of /home/science2016/public_html/includes/bootstrap.inc).

Antioxidant Activity and Phytochemical Screening of the Apricot Cake Extract: Experimental and Theoretical Studies

Victoria Vorobyova1, Anastasiia Shakun1, Olena Chygyrynets’1, Margarita Skiba2, Julia Zaporozhets1
Affiliation: 
1 National Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute”, 37, Peremogy Ave., 03056 Kyiv, Ukraine 2 Ukrainian State Chemical-Engineering University, 8, Gagarina Ave., 49066 Dnipro, Ukraine vorobyovavika1988@gmail.com
DOI: 
https://doi.org/10.23939/chcht14.03.372
AttachmentSize
PDF icon full_text.pdf569.12 KB

Keywords:

Abstract: 
The aim of this study was to determine the chemical composition and antioxidant potential of the apricot cakepomace extract (АСЕAPE). The apricot cakepomace was extracted using ethanol (EtOH), silicone (D5) and a mixture of silicone and ethanol. The chemical constituents were analyzed by gas chromatography-mass spectrometry (GC-MS). The antioxidant capacity was evaluated using a variety of antioxidant assays (total antioxidant activity, reducing power and catalase activity). Quantum chemical descriptors such as the frontier orbital energies (EHOMO and ELUMO), the energy gap between ELUMO and EHOMO (ΔE), hardness, and electrophilicity index have been calculated and discussed.
References: 

[1] Okino Delgado C., Fleuri L.: Food Rev. Int., 2015, 32, 1. https://doi.org/10.1080/87559129.2015.1041183
[2] Gullón B., Gullón P., Eibes G. et al.: Sci. Total Environ., 2018, 645. 533. https://doi.org/10.1016/j.scitotenv.2018.07.155
[3] Lemes A., Álvares G., Egea M. et al.: Bioresour. Technol., 2016, 222, 210. https://doi.org/10.1016/j.biortech.2016.10.001
[4] Shakeel A., Mudasir A., Babu L. et al.: J. Adv. Res., 2016, 7, 17. https://doi.org/10.1016/j.jare.2015.02.007
[5] Skіba М., Vorobyova V., Pivovarov О. et al.: East.-Eur. J. Enterpr. Technol., 2018, 2, 51.
[6] Kumar K., Yadav A., Kumar V. et al.: Bioresour. Bioprocess., 2017, 4, 18. https://doi.org/10.1186/s40643-017-0148-6
[7] Maluf D., Gonçalves M., D’Angelo R. et al.: Cosmetics, 2018, 5, 46. https://doi.org/10.3390/cosmetics5030046
[8] Chyhyrynets O., Fateev Y., Vorobiova V. et al.: Mater. Sci., 2016, 51, 644. https://doi.org/10.1007/s11003
[9] Vorob’iova V., Chyhyrynets’ O., Vasyl’kevych O.: Mater. Sci., 2015, 50, 726. https://doi.org/10.1007/s11003-015-9778-z
[10] Vorobyova V., Chygyrynets’ O., Skiba M.: Int. J. Corros. Scale Inhibit., 2018, 7, 185. https://doi.org/10.17675/2305-6894-2018-7-2-6
[11] Vorobyova V., Chygyrynets’ O., Skiba M.: J. Chem. Technology and Metallurgy, 2018, 53, 336.
[12] Naheed A., Seema S., Alam K. et al.: Colloid Surf. B, 2010, 81, 81. https://doi.org/10.1016/j.colsurfb.2010.06.029
[13] Prabakaran M., Hemapriya V., Kim S. et al.: Arab. J. Sci. Eng., 2018, 1. https://doi.org/10.1007/s13369-018-3398-5
[14] Liao L., Moa S., Luo H. et al.: J. Colloid Interf. Sci., 2018, 520, 41. https://doi.org/10.1016/j.jcis.2018.02.071
[15] Abbas M., Kaddour S., Trari M.: J. Ind. Eng. Chem., 2014, 20, 745. https://doi.org/10.1016/j.jiec.2013.06.03
[16] Cheaib D., El Darra N., Rajha H.: Sci. World J., 2018, 2018. https://doi.org/10.1155/2018/8249184
[17] Das A., Dewanjee S.: Comput. Phytochem., 2018, 75. https://doi.org/10.1016/B978-0-12-812364-5.00003-1
[18] Johnsen L., Skou P., Khakimov B., Bro R.: J. Chromatogr. A, 2017, 1503, 57. https://doi.org/10.1016/j.chroma.2017.04.052
[19] Pilar P., Pineda M.: Anal. Biochem., 1999, 269, 337. https://doi.org/10.1006/abio.1999.4019
[20] Canabady-Rochellea L., Harscoat-Schiavoa C., Kessler V. et al.: Food Chem., 2015, 183, 129. https://doi.org/10.1016/j.foodchem.2015.02.147
[21] Maheshwari D., Yogendra K., Saroj K. et al.: Food Chem. Toxicol., 2011, 49, 2422. https://doi.org/10.1016/j.fct.2011.06.061
[22] HyperChemTM, Hypercube, Inc., Ontario, Canada 1994.
[23] Wang A., Lu Y., Du X. et al.: Struct. Chem., 2018, 29, 1067. https://doi.org/10.1007/s11224-018-1090-8
[24] Parr R., von Szentpály L., Liu S.: Am. Chem. Soc., 1999, 121, 1922. https://doi.org/10.1021/ja983494x
[25] Ardjani A., Mekelleche S.: J. Mol. Model., 2016, 22, 302. https://doi.org/10.1007/s00894-016-3160-4
[26] Stobiecka A.: Flavour Fragr. J., 2015, 30, 399. https://doi.org/10.1002/ffj.3256
[27] Farkas O., Jakus J., Heberger K.: Molecules, 2004, 9, 1079. https://doi.org/10.3390/91201079
[28] Michiels J., Kevers C., Pincemail J.et al.: Food Chem., 2012, 130, 986. https://doi.org/10.1016/j.foodchem.2011.07.117