Abstract：
:Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme which is responsible for wolfberries anti-oxidative behavior was proposed. It was found that thermo-oxidative process proceeds through multiplestep mechanism including sum of two independent reaction sets, via consecutive and competitive steps. It was established that rutoside degradation pathway to flavonol through hydrolysis reaction is rate-determining step of considered process. Furthermore, it was found that key flavonol compound degraded by competitive reactions mechanism forming such kinetic branches, which lead to compounds responsible for wolfberries antioxidant activity. It was established that flavonol oxidative cleavage reaction and oxidative polymerization are main chemical routes which are very important in a complex antioxidant mechanism for scavenging free radicals in wolfberries oxidative stress response.
journal_name
Food Chemjournal_title
Food chemistryauthors
Janković B,Manić Ndoi
10.1016/j.foodchem.2020.128530subject
Has Abstractpub_date
2021-05-01 00:00:00pages
128530eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32392-Xjournal_volume
343pub_type
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