"

Cookies ussage consent

Our site saves small pieces of text information (cookies) on your device in order to deliver better content and for statistical purposes. You can disable the usage of cookies by changing the settings of your browser. By browsing our site without changing the browser settings you grant us permission to store that information on your device.

I agree, do not show this message again.

Vegetal polyphenols as antioxidants in polymers

S. JIPA1,2,* , T. ZAHARESCU1, W. KAPPEL1, T. SETNESCU1,3, M. LUNGULESCU1, R. OLTEANU3

Affiliation

  1. NCDIE ICPE CA, 313Splaiul Unirii, P. O. Box 149, Bucharest 030138, Romania
  2. NCDIE ICPE CA, 313Splaiul Unirii, P. O. Box 149, Bucharest 030138, Romani
  3. “Valachia” University of Targoviste, 18-22 Unirii Av., Targoviste 130082, Romania

Abstract

Flavonoids, such as quercetin, kaempferol, apigenin, myricetin, luteolin, are a group of polyphenolic compounds, wich naturally exist (e. g. in plants of Apiaceae family) and serve as antioxidants in vegetables. The inhibition in the oxidation of paraffin occurred in air due to four different plant extracts (parsley, dill, celery and lovage) was investigated using the isothermal chemiluminescence method. All samples showed marked antioxidant activity at the concentration of 0.25 % w/w. the results suggested that radical trapping effects of flavonoids differ according to their structure..

Keywords

Flavonoids, Plant extracts, Chemiluminescence, Peroxy radical scavenging.

Submitted at: Feb. 25, 2008
Accepted at: April 4, 2008

Citation

S. JIPA, T. ZAHARESCU, W. KAPPEL, T. SETNESCU, M. LUNGULESCU, R. OLTEANU, Vegetal polyphenols as antioxidants in polymers, Journal of Optoelectronics and Advanced Materials Vol. 10, Iss. 4, pp. 837-840 (2008)