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

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dc.citation.epage379
dc.citation.issue3
dc.citation.spage372
dc.contributor.affiliationNational Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute”
dc.contributor.affiliationUkrainian State Chemical-Engineering University
dc.contributor.authorVorobyova, Victoria
dc.contributor.authorShakun, Anastasiia
dc.contributor.authorChygyrynets’, Olena
dc.contributor.authorSkiba, Margarita
dc.contributor.authorZaporozhets, Julia
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2024-01-09T08:54:32Z
dc.date.available2024-01-09T08:54:32Z
dc.date.created2020-03-16
dc.date.issued2020-03-16
dc.description.abstractВивчено компонентний склад та антиоксидантні властивості екстракту жмиха абрикосу (ЕЖА). З використанням етанолу (EtOH), силікону (D5) і суміші силікону та етанолу проведено екстрагування жмиху абрикосу. За допомогою методу газової хромато-мас-спектроскопії (ГХ-МС) визначено компонентний склад. Проведено оцінювання антиоксидантної здатності ЕЖА (знижувальна здатність заліза (III), загальна антиоксидантна здатність і каталазна активність). Розраховано квантово-хімічні індекси антиоксидантної активності, такі як енергія вищої зайнятої та нижчої вакантної молекулярних орбіталей (ЕВЗМО та ЕНВМО), енергетичний зазор між ЕВЗМО та ЕНВМО (ΔE), індекс жорсткості та електрофільності та інші.
dc.description.abstractThe aim of this study was to determine the chemical composition and antioxidant potential of the apricot pomace extract (АСЕ). The apricot pomace 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.
dc.format.extent372-379
dc.format.pages8
dc.identifier.citationAntioxidant Activity and Phytochemical Screening of the Apricot Pomace Extract: Experimental and Theoretical Studies / Victoria Vorobyova, Anastasiia Shakun, Olena Chygyrynets’, Margarita Skiba, Julia Zaporozhets // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2020. — Vol 14. — No 3. — P. 372–379.
dc.identifier.citationenAntioxidant Activity and Phytochemical Screening of the Apricot Pomace Extract: Experimental and Theoretical Studies / Victoria Vorobyova, Anastasiia Shakun, Olena Chygyrynets’, Margarita Skiba, Julia Zaporozhets // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2020. — Vol 14. — No 3. — P. 372–379.
dc.identifier.doidoi.org/10.23939/chcht14.03.372
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/60668
dc.language.isoen
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 3 (14), 2020
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dc.relation.referencesen[2] Gullon B., Gullon P., Eibes G. et al., Sci. Total Environ., 2018, 645. 533. https://doi.org/10.1016/j.scitotenv.2018.07.155
dc.relation.referencesen[3] Lemes A., Alvares G., Egea M. et al., Bioresour. Technol., 2016, 222, 210. https://doi.org/10.1016/j.biortech.2016.10.001
dc.relation.referencesen[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
dc.relation.referencesen[5] Skiba M., Vorobyova V., Pivovarov O. et al., East.-Eur. J. Enterpr. Technol., 2018, 2, 51.
dc.relation.referencesen[6] Kumar K., Yadav A., Kumar V. et al., Bioresour. Bioprocess., 2017, 4, 18. https://doi.org/10.1186/s40643-017-0148-6
dc.relation.referencesen[7] Maluf D., Gonçalves M., D’Angelo R. et al., Cosmetics, 2018, 5, 46. https://doi.org/10.3390/cosmetics5030046
dc.relation.referencesen[8] Chyhyrynets O., Fateev Y., Vorobiova V. et al., Mater. Sci., 2016, 51, 644. https://doi.org/10.1007/s11003
dc.relation.referencesen[9] Vorob’iova V., Chyhyrynets’ O., Vasyl’kevych O., Mater. Sci., 2015, 50, 726. https://doi.org/10.1007/s11003-015-9778-z
dc.relation.referencesen[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
dc.relation.referencesen[11] Vorobyova V., Chygyrynets’ O., Skiba M.:J. Chem. Technology and Metallurgy, 2018, 53, 336.
dc.relation.referencesen[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
dc.relation.referencesen[13] Prabakaran M., Hemapriya V., Kim S. et al., Arab. J. Sci. Eng., 2018, 1. https://doi.org/10.1007/s13369-018-3398-5
dc.relation.referencesen[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
dc.relation.referencesen[15] Abbas M., Kaddour S., Trari M.:J. Ind. Eng. Chem., 2014, 20, 745. https://doi.org/10.1016/j.jiec.2013.06.03
dc.relation.referencesen[16] Cheaib D., El Darra N., Rajha H., Sci. World J., 2018, 2018. https://doi.org/10.1155/2018/8249184
dc.relation.referencesen[17] Das A., Dewanjee S., Comput. Phytochem., 2018, 75. https://doi.org/10.1016/B978-0-12-812364-5.00003-1
dc.relation.referencesen[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
dc.relation.referencesen[19] Pilar P., Pineda M., Anal. Biochem., 1999, 269, 337. https://doi.org/10.1006/abio.1999.4019
dc.relation.referencesen[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
dc.relation.referencesen[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
dc.relation.referencesen[22] HyperChemTM, Hypercube, Inc., Ontario, Canada 1994.
dc.relation.referencesen[23] Wang A., Lu Y., Du X. et al., Struct. Chem., 2018, 29, 1067. https://doi.org/10.1007/s11224-018-1090-8
dc.relation.referencesen[24] Parr R., von Szentpály L., Liu S., Am. Chem. Soc., 1999, 121, 1922. https://doi.org/10.1021/ja983494x
dc.relation.referencesen[25] Ardjani A., Mekelleche S.:J. Mol. Model., 2016, 22, 302. https://doi.org/10.1007/s00894-016-3160-4
dc.relation.referencesen[26] Stobiecka A., Flavour Fragr. J., 2015, 30, 399. https://doi.org/10.1002/ffj.3256
dc.relation.referencesen[27] Farkas O., JakusJ., Heberger K., Molecules, 2004, 9, 1079. https://doi.org/10.3390/91201079
dc.relation.referencesen[28] Michiels J., Kevers C., Pincemail J.et al., Food Chem., 2012, 130, 986. https://doi.org/10.1016/j.foodchem.2011.07.117
dc.relation.urihttps://doi.org/10.1080/87559129.2015.1041183
dc.relation.urihttps://doi.org/10.1016/j.scitotenv.2018.07.155
dc.relation.urihttps://doi.org/10.1016/j.biortech.2016.10.001
dc.relation.urihttps://doi.org/10.1016/j.jare.2015.02.007
dc.relation.urihttps://doi.org/10.1186/s40643-017-0148-6
dc.relation.urihttps://doi.org/10.3390/cosmetics5030046
dc.relation.urihttps://doi.org/10.1007/s11003
dc.relation.urihttps://doi.org/10.1007/s11003-015-9778-z
dc.relation.urihttps://doi.org/10.17675/2305-6894-2018-7-2-6
dc.relation.urihttps://doi.org/10.1016/j.colsurfb.2010.06.029
dc.relation.urihttps://doi.org/10.1007/s13369-018-3398-5
dc.relation.urihttps://doi.org/10.1016/j.jcis.2018.02.071
dc.relation.urihttps://doi.org/10.1016/j.jiec.2013.06.03
dc.relation.urihttps://doi.org/10.1155/2018/8249184
dc.relation.urihttps://doi.org/10.1016/B978-0-12-812364-5.00003-1
dc.relation.urihttps://doi.org/10.1016/j.chroma.2017.04.052
dc.relation.urihttps://doi.org/10.1006/abio.1999.4019
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2015.02.147
dc.relation.urihttps://doi.org/10.1016/j.fct.2011.06.061
dc.relation.urihttps://doi.org/10.1007/s11224-018-1090-8
dc.relation.urihttps://doi.org/10.1021/ja983494x
dc.relation.urihttps://doi.org/10.1007/s00894-016-3160-4
dc.relation.urihttps://doi.org/10.1002/ffj.3256
dc.relation.urihttps://doi.org/10.3390/91201079
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2011.07.117
dc.rights.holder© Національний університет “Львівська політехніка”, 2020
dc.rights.holder© Vorobyova V., Shakun A., Chygyrynets’ O., Skiba M., Zaporozhets J., 2020
dc.subjectкомпонентний склад
dc.subjectекстракт жмиха абрикоса
dc.subjectквантово-хімічні показники
dc.subjectантиоксидантна активність
dc.subjectchemical characterization
dc.subjectapricot pomace extract
dc.subjectquantum chemical
dc.subjectdescriptor antioxidant activity
dc.titleAntioxidant Activity and Phytochemical Screening of the Apricot Pomace Extract: Experimental and Theoretical Studies
dc.title.alternativeАнтиоксидантна активність та фітохімічний скрінінг екстракту жмиху абрикосу: експериментальні та теоретичні дослідження
dc.typeArticle

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Chemistry & Chemical Technology. – 2020. – Vol. 14, No. 3