Ontology type: schema:ScholarlyArticle
2019-03-25
AUTHORSHanaa Salem Saleh Gazwi
ABSTRACTThis examination was intended to investigate total flavonoid content (TFC), total phenolic content (TPC) and antioxidant activity of some extracts (methanolic, ethanolic and aqueous) of lemongrass. The extract with the highest TFC, TPC and antioxidant activity was utilized at various concentrations (0.2 and 0.4%) as a natural source of antioxidants to impede oxidation of soybean oil through storage at 63 °C for 20 days. The ethanolic extract (ET-lemongrass) had higher antioxidant activity than the other extracts of lemongrass. Regarding the oxidative stability of soybean oil, the results demonstrated a significant increase in the acid value (AV), thiobarbituric acid (TBA) level and peroxide value (PV). However, the iodine value (IV) was markedly lower in the untreated oil sample than in the samples treated with antioxidants (synthetic and natural). In addition, ET-lemongrass (0.4%) displayed very strong antioxidative activity, which was relatively equal to that of synthetic (TBHQ) and natural antioxidants (ascorbic acid and quercetin). More... »
PAGES1-9
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences
ISSUEN/A
VOLUMEN/A
http://scigraph.springernature.com/pub.10.1007/s40011-019-01091-z
DOIhttp://dx.doi.org/10.1007/s40011-019-01091-z
DIMENSIONShttps://app.dimensions.ai/details/publication/pub.1112991593
JSON-LD is the canonical representation for SciGraph data.
TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT
[
{
"@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json",
"about": [
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0402",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Geochemistry",
"type": "DefinedTerm"
},
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/04",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Earth Sciences",
"type": "DefinedTerm"
}
],
"author": [
{
"affiliation": {
"alternateName": "Minia University",
"id": "https://www.grid.ac/institutes/grid.411806.a",
"name": [
"Department of Agricultural Chemistry, Faculty of Agriculture, University of Minia, El-Minia, Egypt"
],
"type": "Organization"
},
"familyName": "Gazwi",
"givenName": "Hanaa Salem Saleh",
"type": "Person"
}
],
"citation": [
{
"id": "https://doi.org/10.1080/10942912.2010.522750",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1014380579"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1002/pca.611",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1015528710"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/bf02545589",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1022671021",
"https://doi.org/10.1007/bf02545589"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/bf02545589",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1022671021",
"https://doi.org/10.1007/bf02545589"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.4103/0250-474x.100242",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1027492281"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.sajb.2012.12.001",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1030133668"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2016.09.203",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1030800907"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodcont.2011.08.026",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1040993317"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/0308-8146(90)90159-2",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1042167843"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/0308-8146(90)90159-2",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1042167843"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodres.2006.10.004",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1045262672"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1590/1678-457x.0084",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1045392312"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.jep.2010.11.018",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1049290351"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1177/1082013204047777",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1050602071"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1177/1082013204047777",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1050602071"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s2221-1691(11)60094-4",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1051282447"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2003.09.001",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1051877385"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/jf020950z",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1055900253"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/jf020950z",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1055900253"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.jfda.2017.01.008",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1084088024"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.jfda.2017.01.008",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1084088024"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.5625/lar.2017.33.2.84",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1090865612"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s13197-018-3336-2",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1105875013",
"https://doi.org/10.1007/s13197-018-3336-2"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2018.12.100",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1111080802"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2018.12.100",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1111080802"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2018.12.100",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1111080802"
],
"type": "CreativeWork"
}
],
"datePublished": "2019-03-25",
"datePublishedReg": "2019-03-25",
"description": "This examination was intended to investigate total flavonoid content (TFC), total phenolic content (TPC) and antioxidant activity of some extracts (methanolic, ethanolic and aqueous) of lemongrass. The extract with the highest TFC, TPC and antioxidant activity was utilized at various concentrations (0.2 and 0.4%) as a natural source of antioxidants to impede oxidation of soybean oil through storage at 63 \u00b0C for 20 days. The ethanolic extract (ET-lemongrass) had higher antioxidant activity than the other extracts of lemongrass. Regarding the oxidative stability of soybean oil, the results demonstrated a significant increase in the acid value (AV), thiobarbituric acid (TBA) level and peroxide value (PV). However, the iodine value (IV) was markedly lower in the untreated oil sample than in the samples treated with antioxidants (synthetic and natural). In addition, ET-lemongrass (0.4%) displayed very strong antioxidative activity, which was relatively equal to that of synthetic (TBHQ) and natural antioxidants (ascorbic acid and quercetin).",
"genre": "research_article",
"id": "sg:pub.10.1007/s40011-019-01091-z",
"inLanguage": [
"en"
],
"isAccessibleForFree": false,
"isPartOf": [
{
"id": "sg:journal.1041308",
"issn": [
"0369-8211",
"2250-1746"
],
"name": "Proceedings of the National Academy of Sciences, India Section B: Biological Sciences",
"type": "Periodical"
}
],
"name": "Preventive Effect of Lemongrass (Cymbopogon citratus) Against Oxidation in Soybean Oil",
"pagination": "1-9",
"productId": [
{
"name": "readcube_id",
"type": "PropertyValue",
"value": [
"f0785f39fc2aad7e3b679dea9e46dddb63fd105e4883901b5424b3d2717bcc0e"
]
},
{
"name": "doi",
"type": "PropertyValue",
"value": [
"10.1007/s40011-019-01091-z"
]
},
{
"name": "dimensions_id",
"type": "PropertyValue",
"value": [
"pub.1112991593"
]
}
],
"sameAs": [
"https://doi.org/10.1007/s40011-019-01091-z",
"https://app.dimensions.ai/details/publication/pub.1112991593"
],
"sdDataset": "articles",
"sdDatePublished": "2019-04-11T13:05",
"sdLicense": "https://scigraph.springernature.com/explorer/license/",
"sdPublisher": {
"name": "Springer Nature - SN SciGraph project",
"type": "Organization"
},
"sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000366_0000000366/records_112060_00000001.jsonl",
"type": "ScholarlyArticle",
"url": "https://link.springer.com/10.1007%2Fs40011-019-01091-z"
}
]Download the RDF metadata as: json-ld nt turtle xml License info
JSON-LD is a popular format for linked data which is fully compatible with JSON.
curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s40011-019-01091-z'
N-Triples is a line-based linked data format ideal for batch operations.
curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s40011-019-01091-z'
Turtle is a human-readable linked data format.
curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s40011-019-01091-z'
RDF/XML is a standard XML format for linked data.
curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s40011-019-01091-z'
This table displays all metadata directly associated to this object as RDF triples.
113 TRIPLES
21 PREDICATES
43 URIs
16 LITERALS
5 BLANK NODES