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A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane

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cris.lastimport.scopus2024-02-12T19:04:14Z
dc.abstract.enIn this communication we demonstrate that two natural isothiocyanates, sulforaphane (SFN) and erucin (ERN), inhibit autoxidation of lipids at 140 °C but not below 100 °C. This effect is due to thermal decomposition of ERN and SFN to sulfenic acids and methylsulfinyl radicals, species able to trap lipidperoxyl radicals. Our observations shed new light on thermal processing of vegetables containing these two isothiocyanates
dc.affiliationUniwersytet Warszawski
dc.contributor.authorDąbrowa, Kajetan
dc.contributor.authorCedrowski, Jakub
dc.contributor.authorKrogul-Sobczak, Agnieszka
dc.contributor.authorLitwinienko, Grzegorz
dc.date.accessioned2024-01-24T17:48:43Z
dc.date.available2024-01-24T17:48:43Z
dc.date.copyright2020-11-06
dc.date.issued2020
dc.description.accesstimeAT_PUBLICATION
dc.description.financeŚrodki finansowe, o których mowa w art. 365 pkt. 2 ustawy
dc.description.number11
dc.description.versionFINAL_PUBLISHED
dc.description.volume9
dc.identifier.doi10.3390/ANTIOX9111090
dc.identifier.urihttps://repozytorium.uw.edu.pl//handle/item/101609
dc.identifier.weblinkhttps://www.mdpi.com/2076-3921/9/11/1090/pdf
dc.languageeng
dc.pbn.affiliationchemical sciences
dc.relation.ispartofAntioxidants
dc.relation.pages1090
dc.rightsCC-BY
dc.sciencecloudnosend
dc.subject.enisothiocyanates
dc.subject.ensulforaphane
dc.subject.enerucin
dc.subject.enantioxidants
dc.subject.enradicals
dc.titleA Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane
dc.typeJournalArticle
dspace.entity.typePublication