The Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles

Simple item page
dc.citation.epage316
dc.citation.issue3
dc.citation.spage303
dc.contributor.affiliationUkrainian Engineering Pedagogic Academy
dc.contributor.affiliationKharkiv State University of Food Technology and Trade
dc.contributor.authorTsykhanovska, Iryna
dc.contributor.authorEvlash, Victoria
dc.contributor.authorAlexandrov, Alexandr
dc.contributor.authorGontar, Tatyana
dc.contributor.authorShmatkov, Daniil
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2020-03-02T13:09:30Z
dc.date.available2020-03-02T13:09:30Z
dc.date.created2019-02-28
dc.date.issued2019-02-28
dc.description.abstractОбгрунтовано механізм взаємодії нано-частинок Fe3O4 з лінолевої кислотою та з 1-лінолеїл-2-олеоїл-3-ліноленоїлгліцерином, який представлений моделлю «двоша- рової координації». Методами ІЧ-Фур’є спектроскопії, транс- місійної електронної мікроскопії, енергодисперсійної рентге- нівської спектроскопії, рентгенівської фотоелектронної спектроскопії, рентгенофазового і термогравіметричного аналізу вивчений механізм взаємодії лінолевої кислоти і соняшникової олії з наночастинками Fe3O4.
dc.description.abstractThe interaction mechanism of Fe3O4 nanoparticles with linoleic acid and 1-linoleyl-2-oleoyl-3-linolenoyl- glycerol represented by two-layer coordination model has been determined. By means of Fourier spectroscopy, scanning electron microscopy, energy dispersive X-ray spectroscopy, X-ray photoelectron spectroscopy, X-ray phase and thermal gravitational analysis, the interaction mechanism of lipids (linoleic acid and sunflower oil) with Fe3O4 nanoparticles has been studied.
dc.format.extent303-316
dc.format.pages14
dc.identifier.citationThe Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles / Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tatyana Gontar, Daniil Shmatkov // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2019. — Vol 13. — No 3. — P. 303–316.
dc.identifier.citationenThe Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles / Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tatyana Gontar, Daniil Shmatkov // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2019. — Vol 13. — No 3. — P. 303–316.
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/46491
dc.language.isoen
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 3 (13), 2019
dc.relation.references1. Rogov I., Tokaev Eh., Kovalev Yu.: Ispolzovanie Syria s Vysokim Soderzhaniem Pishchevykh Volokon v Tekhnologii DieticheskikhMiasnykh Produktov. Agroniitehimmp, Moskva 1988.
dc.relation.references2. Citrusovye volokna Herbacel AQ Plus – tip N: Specifikacii dlya pishchevyh dobavok i receptury, 2013. http://specin.ru/kletchatka/109.htm
dc.relation.references3. Pavlovich-Abril А., Rouzaud-Sández О., Romer-Baranzini А. L. et al.: J. Food Quality, 2015, 38, 30. https://doi.org/10.1111/jfq.12103
dc.relation.references4. Varastegani В., ZzamanW., Yang Т.: J. Food Quality, 2015, 38, 175. https://doi.org/10.1111/jfq.12129
dc.relation.references5. Http://www.pischevie-volokna.ru
dc.relation.references6. Rodríguez R., Jiménez А., Fernández-Bolaños J. et al.: Trends Food Sci. Tech., 2006, 17, 3. https://doi.org/10.1016/j.tifs.2005.10.002
dc.relation.references7. Chang Т., Wang S., Wang С., Shi L. et al.: J. Food Quality, 2014, 37, 339. https://doi.org/10.1111/jfq.12096
dc.relation.references8. https://www.ingredientsnetwork.com/Herbacel_AQ_Plus_Citrus_manu_vegan_Cleanlabel_emulsionsfile072775.pdf
dc.relation.references9. BeriainM., Gómez I., Ibáñez F. et al.: Improvement of the Functional and Healthy Properties ofMeat Products [in:] Holban A.-M., Grumezescu A.-M. (Eds.), Food Quality: Balancing Health and Disease. Academic Press, NY 2018, 1-74. https://doi.org/10.1016/B978-0-12-811442-1.00001-8
dc.relation.references10. DomoroshchenkovaM., Demyanenko L., Kamysheva Т.: Maslozhyrovaya Prom., 2007, 4, 24.
dc.relation.references11. Lai W., Khong N., Lim S. et al.: Trends Food Sci. Tech.., 2017, 59, 148. https://doi.org/10.1016/j.tifs.2016.11.014
dc.relation.references12. Heymans R., Tavernier I., Dewettinck К., Van der Meeren Р.: Trends Food Sci. Tech., 2017, 69A, 13. https://doi.org/10.1016/j.tifs.2017.08.015
dc.relation.references13. Paglarini C., Furtado G., Biachi J. et al.: J. Food Eng., 2018, 222, 29. https://doi.org/10.1016/j.jfoodeng.2017.10.026
dc.relation.references14. Ramachandraiah K., M.-J. Choi, G.-P. Hong: Тrends Food Sci. Tech., 2018, 71, 25. https://doi.org/10.1016/j.tifs.2017.10.017
dc.relation.references15. Ilyuha N., Barsova V., Kovalenko V., Tsyhanovska I.: Vost. Evr. Zh. PeredovyhTekhnol., 2010, 6, 32.
dc.relation.references16. Tsykhanovska I., Alexandrov A., Evlash V. et al.: East. Eur. J. Adv. Technol., 2018, 2, 70. https://doi.org/10.15587/1729-4061.2018.126358
dc.relation.references17. Tsykhanovska I., Alexandrov A., Evlash V. et al.: East. Eur. J. Adv. Technol., 2018, 4, 61. https://doi.org/10.15587/1729-4061.2018.140048
dc.relation.references18. Drmota A., Kosak A., Znidarsik A.:Mater. Technol., 2008, 42, 79.
dc.relation.references19. Mahdavi M., AhmadM., HaronM. et al.:Molecules, 2013, 18, 7533. https://doi.org/10.3390/molecules18077533
dc.relation.references20. Zhang L., He R., Gu H.-C.: Appl. Surf. Sci., 2006, 253, 2611. https://doi.org/10.1016/j.apsusc.2006.05.023
dc.relation.references21. Chernyshova I., Ponnurangam S., Somasundaran P.: Langmuir, 2011, 27, 10007. https://doi.org/10.1021/la2017374
dc.relation.references22. Alexandrov A., Tsykhanovska I., Evlash V. et al.: East. Eur. J. Adv. Technol., 2017, 5, 61. https://doi.org/10.15587/1729-4061.2017.111522
dc.relation.references23. Tsykhanovska I., Skurikhina L., Evlash V. et al.: Ukr. Food J., 2018, 7, 379. https://doi.org/10.24263/2304-974X-2018-7-3-4
dc.relation.references24. Tsykhanovska I., Alexandrov A., Evlash V. et al.: Eureka: Life Sci., 2018, 4, 63. https://doi.org/10.21303/2504-5695.2017.00511
dc.relation.references25. Tsykhanovska I., Alexandrov A., Evlash V. et al.: Eureka: Life Sci., 2018, 2, 67. https://doi.org/10.21303/2504-5695.2018.00611
dc.relation.references26. Russ J.: Fundamentals of Energy Dispersive X-Ray Analysis. Butterworth-Heinemann 1984.
dc.relation.references27. ICCD: The International Centre For Diffraction Data. http://www.icdd.com/
dc.relation.references28. Wang L.: Advances in nanocomposites, 2008, 34, 289.
dc.relation.references29. Hajdu A., Illes E., Tombacz E., Borbath I.: Colloid. Surf., 2009, 347, 104. https://doi.org/10.1016/j.colsurfa.2008.12.039
dc.relation.references30. Shen Y., Tang J., Nie Z. et al.: Sep. Purif. Technol., 2009, 68, 312. https://doi.org/10.1016/j.seppur.2009.05.020
dc.relation.references31. Skopenko V., Civadze A., Savranskij L., Garnovskij A.: Koordinacionnaya Khimia. Akademkniga, Moskva 2007.
dc.relation.references32. Steed J., Atwood J.: Supramolecular Chemistry. John Wiley& Sons, Ltd., Chichester 2009.
dc.relation.references33. Andrade F. R. D. et al.: Geol. USP, Sér. cient., 2016, 16, 19. https://doi.org/10.11606/issn.2316-9095.v16i2p19-24
dc.relation.references34. Kazeminezhad I., Mosivand S.: Аcta Phys. Polonica A., 2014, 125, 1210. https://doi.org/10.12693/APhysPolA.125.1210
dc.relation.references35. Yamashita Т., Hayes Р.: Appl. Surf. Sci., 2008, 254, 2441. https://doi.org/10.1016/j.apsusc.2007.09.063
dc.relation.references36. Poulin S., França R., Moreau-Bélanger L.: J. Phys. Chem. C, 2010, 114, 10711. https://doi.org/10.1021/jp100964x
dc.relation.references37. Levitin E., Vedernikova I., Onoprienko T., Tsykhanovska I.: Farmakom, 2007, 1, 61.
dc.relation.references38. Sahoo Y., Pizem H., Fried T. et al.: Langmuir, 2001, 17, 7907. https://doi.org/10.1021/la010703+
dc.relation.references39. Shen L., Laibinis P., Hatton T., Langmuir, 1999, 15, 447. https://doi.org/10.1021/la9807661
dc.relation.references40. Yee C., Kataby G., Ulman A. et al.: Langmuir, 1999, 15, 7111. https://doi.org/10.1021/la990663y
dc.relation.references41. Bozort R: Ferromagnetism. Izd-vo standartov, Moskva 1986.
dc.relation.references42. Goss C.: Phys. Chem. Minerals, 1988, 16, 164. https://doi.org/10.1007/BF00203200
dc.relation.referencesen1. Rogov I., Tokaev Eh., Kovalev Yu., Ispolzovanie Syria s Vysokim Soderzhaniem Pishchevykh Volokon v Tekhnologii DieticheskikhMiasnykh Produktov. Agroniitehimmp, Moskva 1988.
dc.relation.referencesen2. Citrusovye volokna Herbacel AQ Plus – tip N: Specifikacii dlya pishchevyh dobavok i receptury, 2013. http://specin.ru/kletchatka/109.htm
dc.relation.referencesen3. Pavlovich-Abril A., Rouzaud-Sández O., Romer-Baranzini A. L. et al., J. Food Quality, 2015, 38, 30. https://doi.org/10.1111/jfq.12103
dc.relation.referencesen4. Varastegani V., ZzamanW., Yang T., J. Food Quality, 2015, 38, 175. https://doi.org/10.1111/jfq.12129
dc.relation.referencesen5. Http://www.pischevie-volokna.ru
dc.relation.referencesen6. Rodríguez R., Jiménez A., Fernández-Bolaños J. et al., Trends Food Sci. Tech., 2006, 17, 3. https://doi.org/10.1016/j.tifs.2005.10.002
dc.relation.referencesen7. Chang T., Wang S., Wang S., Shi L. et al., J. Food Quality, 2014, 37, 339. https://doi.org/10.1111/jfq.12096
dc.relation.referencesen8. https://www.ingredientsnetwork.com/Herbacel_AQ_Plus_Citrus_manu_vegan_Cleanlabel_emulsionsfile072775.pdf
dc.relation.referencesen9. BeriainM., Gómez I., Ibáñez F. et al., Improvement of the Functional and Healthy Properties ofMeat Products [in:] Holban A.-M., Grumezescu A.-M. (Eds.), Food Quality: Balancing Health and Disease. Academic Press, NY 2018, 1-74. https://doi.org/10.1016/B978-0-12-811442-1.00001-8
dc.relation.referencesen10. DomoroshchenkovaM., Demyanenko L., Kamysheva T., Maslozhyrovaya Prom., 2007, 4, 24.
dc.relation.referencesen11. Lai W., Khong N., Lim S. et al., Trends Food Sci. Tech.., 2017, 59, 148. https://doi.org/10.1016/j.tifs.2016.11.014
dc.relation.referencesen12. Heymans R., Tavernier I., Dewettinck K., Van der Meeren R., Trends Food Sci. Tech., 2017, 69A, 13. https://doi.org/10.1016/j.tifs.2017.08.015
dc.relation.referencesen13. Paglarini C., Furtado G., Biachi J. et al., J. Food Eng., 2018, 222, 29. https://doi.org/10.1016/j.jfoodeng.2017.10.026
dc.relation.referencesen14. Ramachandraiah K., M.-J. Choi, G.-P. Hong: Trends Food Sci. Tech., 2018, 71, 25. https://doi.org/10.1016/j.tifs.2017.10.017
dc.relation.referencesen15. Ilyuha N., Barsova V., Kovalenko V., Tsyhanovska I., Vost. Evr. Zh. PeredovyhTekhnol., 2010, 6, 32.
dc.relation.referencesen16. Tsykhanovska I., Alexandrov A., Evlash V. et al., East. Eur. J. Adv. Technol., 2018, 2, 70. https://doi.org/10.15587/1729-4061.2018.126358
dc.relation.referencesen17. Tsykhanovska I., Alexandrov A., Evlash V. et al., East. Eur. J. Adv. Technol., 2018, 4, 61. https://doi.org/10.15587/1729-4061.2018.140048
dc.relation.referencesen18. Drmota A., Kosak A., Znidarsik A.:Mater. Technol., 2008, 42, 79.
dc.relation.referencesen19. Mahdavi M., AhmadM., HaronM. et al.:Molecules, 2013, 18, 7533. https://doi.org/10.3390/molecules18077533
dc.relation.referencesen20. Zhang L., He R., Gu H.-C., Appl. Surf. Sci., 2006, 253, 2611. https://doi.org/10.1016/j.apsusc.2006.05.023
dc.relation.referencesen21. Chernyshova I., Ponnurangam S., Somasundaran P., Langmuir, 2011, 27, 10007. https://doi.org/10.1021/la2017374
dc.relation.referencesen22. Alexandrov A., Tsykhanovska I., Evlash V. et al., East. Eur. J. Adv. Technol., 2017, 5, 61. https://doi.org/10.15587/1729-4061.2017.111522
dc.relation.referencesen23. Tsykhanovska I., Skurikhina L., Evlash V. et al., Ukr. Food J., 2018, 7, 379. https://doi.org/10.24263/2304-974X-2018-7-3-4
dc.relation.referencesen24. Tsykhanovska I., Alexandrov A., Evlash V. et al., Eureka: Life Sci., 2018, 4, 63. https://doi.org/10.21303/2504-5695.2017.00511
dc.relation.referencesen25. Tsykhanovska I., Alexandrov A., Evlash V. et al., Eureka: Life Sci., 2018, 2, 67. https://doi.org/10.21303/2504-5695.2018.00611
dc.relation.referencesen26. Russ J., Fundamentals of Energy Dispersive X-Ray Analysis. Butterworth-Heinemann 1984.
dc.relation.referencesen27. ICCD: The International Centre For Diffraction Data. http://www.icdd.com/
dc.relation.referencesen28. Wang L., Advances in nanocomposites, 2008, 34, 289.
dc.relation.referencesen29. Hajdu A., Illes E., Tombacz E., Borbath I., Colloid. Surf., 2009, 347, 104. https://doi.org/10.1016/j.colsurfa.2008.12.039
dc.relation.referencesen30. Shen Y., Tang J., Nie Z. et al., Sep. Purif. Technol., 2009, 68, 312. https://doi.org/10.1016/j.seppur.2009.05.020
dc.relation.referencesen31. Skopenko V., Civadze A., Savranskij L., Garnovskij A., Koordinacionnaya Khimia. Akademkniga, Moskva 2007.
dc.relation.referencesen32. Steed J., Atwood J., Supramolecular Chemistry. John Wiley& Sons, Ltd., Chichester 2009.
dc.relation.referencesen33. Andrade F. R. D. et al., Geol. USP, Sér. cient., 2016, 16, 19. https://doi.org/10.11606/issn.2316-9095.v16i2p19-24
dc.relation.referencesen34. Kazeminezhad I., Mosivand S., Acta Phys. Polonica A., 2014, 125, 1210. https://doi.org/10.12693/APhysPolA.125.1210
dc.relation.referencesen35. Yamashita T., Hayes R., Appl. Surf. Sci., 2008, 254, 2441. https://doi.org/10.1016/j.apsusc.2007.09.063
dc.relation.referencesen36. Poulin S., França R., Moreau-Bélanger L., J. Phys. Chem. C, 2010, 114, 10711. https://doi.org/10.1021/jp100964x
dc.relation.referencesen37. Levitin E., Vedernikova I., Onoprienko T., Tsykhanovska I., Farmakom, 2007, 1, 61.
dc.relation.referencesen38. Sahoo Y., Pizem H., Fried T. et al., Langmuir, 2001, 17, 7907. https://doi.org/10.1021/la010703+
dc.relation.referencesen39. Shen L., Laibinis P., Hatton T., Langmuir, 1999, 15, 447. https://doi.org/10.1021/la9807661
dc.relation.referencesen40. Yee C., Kataby G., Ulman A. et al., Langmuir, 1999, 15, 7111. https://doi.org/10.1021/la990663y
dc.relation.referencesen41. Bozort R: Ferromagnetism. Izd-vo standartov, Moskva 1986.
dc.relation.referencesen42. Goss C., Phys. Chem. Minerals, 1988, 16, 164. https://doi.org/10.1007/BF00203200
dc.relation.urihttp://specin.ru/kletchatka/109.htm
dc.relation.urihttps://doi.org/10.1111/jfq.12103
dc.relation.urihttps://doi.org/10.1111/jfq.12129
dc.relation.uriHttp://www.pischevie-volokna.ru
dc.relation.urihttps://doi.org/10.1016/j.tifs.2005.10.002
dc.relation.urihttps://doi.org/10.1111/jfq.12096
dc.relation.urihttps://www.ingredientsnetwork.com/Herbacel_AQ_Plus_Citrus_manu_vegan_Cleanlabel_emulsionsfile072775.pdf
dc.relation.urihttps://doi.org/10.1016/B978-0-12-811442-1.00001-8
dc.relation.urihttps://doi.org/10.1016/j.tifs.2016.11.014
dc.relation.urihttps://doi.org/10.1016/j.tifs.2017.08.015
dc.relation.urihttps://doi.org/10.1016/j.jfoodeng.2017.10.026
dc.relation.urihttps://doi.org/10.1016/j.tifs.2017.10.017
dc.relation.urihttps://doi.org/10.15587/1729-4061.2018.126358
dc.relation.urihttps://doi.org/10.15587/1729-4061.2018.140048
dc.relation.urihttps://doi.org/10.3390/molecules18077533
dc.relation.urihttps://doi.org/10.1016/j.apsusc.2006.05.023
dc.relation.urihttps://doi.org/10.1021/la2017374
dc.relation.urihttps://doi.org/10.15587/1729-4061.2017.111522
dc.relation.urihttps://doi.org/10.24263/2304-974X-2018-7-3-4
dc.relation.urihttps://doi.org/10.21303/2504-5695.2017.00511
dc.relation.urihttps://doi.org/10.21303/2504-5695.2018.00611
dc.relation.urihttp://www.icdd.com/
dc.relation.urihttps://doi.org/10.1016/j.colsurfa.2008.12.039
dc.relation.urihttps://doi.org/10.1016/j.seppur.2009.05.020
dc.relation.urihttps://doi.org/10.11606/issn.2316-9095.v16i2p19-24
dc.relation.urihttps://doi.org/10.12693/APhysPolA.125.1210
dc.relation.urihttps://doi.org/10.1016/j.apsusc.2007.09.063
dc.relation.urihttps://doi.org/10.1021/jp100964x
dc.relation.urihttps://doi.org/10.1021/la010703+
dc.relation.urihttps://doi.org/10.1021/la9807661
dc.relation.urihttps://doi.org/10.1021/la990663y
dc.relation.urihttps://doi.org/10.1007/BF00203200
dc.rights.holder© Національний університет „Львівська політехніка“, 2019
dc.rights.holder© Tsykhanovska І., Evlash V., Alexandrov A., Gontar Т., Shmatkov D., 2019
dc.subjectнаночастинки Fe3О4
dc.subjectлінолева кислота
dc.subject1-лінолеїл-2-олеоїл-3-ліноленоїлгліцерин
dc.subjectсоняшникова олія
dc.subjectхемосорбція
dc.subjectFe3О4 nanoparticles
dc.subjectlinoleic acid
dc.subject1-linoleyl-2-oleoyl-3-linolenoyl-glycerol
dc.subjectsunflower oil
dc.subjectchemisorption
dc.titleThe Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles
dc.title.alternativeдослідження механізму взаємодії лінолевої кислоти та 1-лінолеїл-2-олеоїл-3-ліноленоїлгліцерину з наночастинками Fe3O4
dc.typeArticle

Files

Original bundle

Now showing 1 - 2 of 2
Thumbnail Image
Name:
2019v13n3_Tsykhanovska_I-The_Study_of_the_Interaction_303-316.pdf
Size:
1.21 MB
Format:
Adobe Portable Document Format
Download
Thumbnail Image
Name:
2019v13n3_Tsykhanovska_I-The_Study_of_the_Interaction_303-316__COVER.png
Size:
543.25 KB
Format:
Portable Network Graphics
Download

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.01 KB
Format:
Plain Text
Description:
Download

Collections

Chemistry & Chemical Technology. – 2019. – Vol. 13, No. 3