Kinetics of Oxidation and Antioxidation Processes in Biological Solutions Observed by NMR Relaxation

Dorota Wierzchowska , Magdalena Witek , Barbara Blicharska

Abstract

Preliminary studies on the application of NMR relaxation measurements for observations of the kinetics of oxidation processes in tea samples were performed. Tea is a rich source of flavonoids and other compounds with great antioxidant capacity and is therefore beneficial for human health. Its antioxidant potential depends on the type of tea and the method of preparation. Green and black tea prepared from tea bags brewed in water at 90 ◦C for 20 and 60 min were examined. Oxidation processes were induced in tea samples by adding 3% H2O2 in 1:10 proportion. Observed time courses of spin-lattice T1 relaxation time and parameters obtained from fitting of combined exponential and compressed-exponential function, depended on kind of tea, brewing time, and milk addition. The obtained results showed the usefulness of the NMR relaxation measurements for observation of oxidation processes and antioxidant activity.
Author Dorota Wierzchowska - Pedagogical University of Kraków (UP)
Dorota Wierzchowska,,
-
, Magdalena Witek (FoFT / DoBaGFT)
Magdalena Witek,,
- Department of Biotechnology and General Food Technology
, Barbara Blicharska - Jagiellonian University (UJ)
Barbara Blicharska,,
-
Journal seriesActa Physica Polonica A, ISSN 0587-4246, e-ISSN 1898-794X, (N/A 40 pkt)
Issue year2020
Vol137
No1
Pages21-23
Publication size in sheets0.3
Keywords in EnglishNMR relaxation, tea, oxidation processes, antioxidants’ activity
ASJC Classification3100 General Physics and Astronomy
DOIDOI:10.12693/APhysPolA.137.21
URL http://przyrbwn.icm.edu.pl/APP/PDF/137/app137z1p04.pdf
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.453; WoS Impact Factor: 2018 = 0.545 (2) - 2018=0.532 (5)
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