Concepedia

Antioxidant activity of nanocrystalline ceria to anthocyanins

Russian Journal of Inorganic Chemistry · 2009 · 29 citations · 14 references

Concepts

Life SciencesBiochemistryFood ScienceFood ChemistryNanobiotechnologyNanomaterialsAntioxidant DefenseFood AntioxidantsOxidative Damage To BiomoleculesReactive Oxygen SpeciesAnthocyanin ChemistryAntioxidant Activity AssaysAntioxidant Defense MechanismsAntioxidant Natural ProductsNanocrystalline Materials

Abstract

We study the ability of ceria nanoparticles to inhibit the oxidative degradation of anthocyanins. CeO 2 nanoparticles stabilized by sodium polyacrylate or sodium citrate can substantially slow down the oxidation of anthocyanins of grapes caused by hydrogen peroxide at pH ≥ 7.0. In acid solutions, inhibition is not observed.

References

14

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Natural Sciences, Materials Engineering, Materials Science +17

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Engineering, Bioengineering, Biomedical Engineering +17