Revisando o efeito da complexação de metais sobre as propriedades antioxidantes/antirradicais do ácido L-ascórbico

Autores

DOI:

https://doi.org/10.5902/2179460X74574

Palavras-chave:

Segurança dos alimentos, Contaminante emergente, Ingestão diária estimada

Resumo

O ácido L-ascórbico é uma molécula utilizada na hidroxilação de várias reações bioquímicas nas células. Sua principal função é a hidroxilação do colágeno, a proteína fibrilar que dá resistência aos ossos, dentes, tendões e paredes dos vasos sanguíneos. Além disso, é um poderoso antioxidante, sendo utilizado para transformar espécies reativas de oxigênio em formas inertes. Também é usado na síntese de algumas moléculas que servem como hormônios ou neurotransmissores. Nesta revisão, uma série de reações são apresentadas e discutidas com o objetivo de discutir alguns parâmetros químicos como pH, potencial redox, presença de diferentes íons metálicos e o ácido ascórbico funciona efetivamente como um ligante. Vários mecanismos são revisitados e aspectos como o efeito dos metais de transição sobre a química redox do ácido são apresentados.

Downloads

Não há dados estatísticos.

Biografia do Autor

Bryan Brummelhaus de Menezes, Universidade Federal de Santa Maria

PhD in Inorganic Chemistry, Federal University of Santa Maria - UFSM

Lucas Mironuk Frescura, Universidade Federal de Santa Maria

PhD student in Physical chemistry - Federal University of Santa Maria - UFSM

Dinalva Schein, Universidade Federal de Santa Maria

PhD student in Chemical Engineering - Federal University of Santa Maria - UFSM

Marina Zadra, Universidade Federal de Santa Maria

PhD student in Pharmaceutical Sciences, Federal University of Santa Maria - UFSM

Marcelo Barcellos da Rosa, Universidade Federal de Santa Maria

Prof of analytical and physical chemistry at Federal University of Santa Maria, Brazil.

Referências

ADACH, A.; JANYST, J.; CIEŚLAK-GOLONKA, M. Interaction of carcinogenic chromium(VI) Oxide, CrO3, with main nonenzymatic cellular reductants at physiological conditions. Electronic spectra and magnetic studies. Spectroscopy Letters, v. 28, n. 8, p. 1259–1273, 1995.

CESARIO, D.; FURIA, E.; MAZZONE, G.; BENEDUCI, A.; DE LUCA, G.; SICILIA, E. Complexation of Al3+ and Ni2+ by L-Ascorbic Acid: An Experimental and Theoretical Investigation. J. Phys. Chem. A, v. 121, n. 51, p. 9773–9781, 2017.

CRANS, D. C.; BARUAH, B.; GAIDAMAUSKAS, E.; LEMOS, B. Ç.; LORENZ, B. B.; JOHNSON, M. D. Impairment of ascorbic acid’s anti-oxidant properties in confined media: inter and intramolecular reactions with air and vanadate at acidic pH. Journal of Inorganic Biochemistry, v. 102, n. 5–6, p. 1334–1347, 2008.

DAVIES, M. B. Reactions of L-ascorbic acid with transition metal complexes. Polyhedron, v. 11, n. 3, p. 285–321, 1992.

FERRER, E. G.; WILLIAMS, P. A. M.; BARAN, E. J. Interaction of the vanadyl(IV) cation with L-ascorbic acid and related systems. Zeitschrift fur Naturforschung - Section B Journal of Chemical Sciences, v. 53, n. 2, p. 256–262, 1998.

HVOSLEF, J. The Crystal Structure of L-Ascorbic Acid, “Vitamin C”. Acta Chemica Scandinavica, v. 18, p. 841–842, 1964.

ISMAIL, A.; NAEEM, I.; GONG, Y. Y.; ROUTLEDGE, M. N.; AKHTAR, S.; RIAZ, M.; RAMALHO, L. N. Z.; OLIVEIRA, C. A. F. de; ISMAIL, Z. Early life exposure to dietary aflatoxins, health impact and control perspectives: A review. Trends in Food Science & Technology, v.112, p.212-224, 2021. DOI: https://doi.org/10.1016/j.tifs.2021.04.002

JABS, W.; GAUBE, W. Verbindungen der L‐Ascorbinsäure mit Metallen. I. Zur Darstellung von Ascorbatkomplexen einiger 3d‐Elemente. ZAAC – Journal of Inorganic and General Chemistry, v. 514, n. 7, p. 179–184, 1984.

JABS, W.; GAUBE, W. Verbindungen der L‐Ascorbinsäure mit Metallen. IV. Ligandeigenschaften des Monoanions der L‐Ascorbinsäure, C6H7O6−. ZAAC – Journal of Inorganic and General Chemistry, v. 538, n. 7, p. 166–176, 1986.

JAGER, A. V.; TEDESCEO, M. P.; SOUTO, P. C. M. C.; OLIVEIRA, C. A. F. Assessment of aflatoxin intake in São Paulo, Brazil. Food Control, v.33, p.87-92, 2013. DOI: https://doi.org/10.1016/j.foodcont.2013.02.016

JAKŠIĆ, S.; BALOŠ, M. Ž.; POPOV, L.; KRSTOVIĆ, S. Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese. International Journal of Dairy Technology, v.74, p.681-688, 2021. DOI: https://doi.org/10.1111/1471-0307.12784

JASUTIENE, I.; GARMIENE, G.; KULIKAUSKIENE, M. Pasteurisation and fermentation effects on aflatoxin M1 stability. Milchwissenschaft, v.61, n.1, p.75-79. 2006. Available at: https://www.researchgate.net/publication/289151830_Pasteurisation_and_fermentation_effects_on_Aflatoxin_M1_stability. Accessed in: Sep. 21, 2023.

JECFA – Joint FAO/WHO Expert Committee on Food Additives, 2011. Aflatoxin M1. Available at: https://inchem.org/documents/jecfa/jecmono/v47je02.htm. Accessed in: Dec. 1st, 2021.

KHANEGHAH, A. M.; MOOSAVI, M.; OMAR, S. S.; OLIVEIRA, C. A. F.; KARIMI-DEHKORDI, M.; KAKHRI, Y.; HUSEYN, E.; NEMATOLLANI, A.; FARAHANI, M.; SANT’ANA, A. S. The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression. Food Control, v.125, p.107960, 2021. DOI: https://doi.org/10.1016/j.foodcont.2021.107960

KHAN, M. M. T.; MARTELL, A. E. Metal ion and metal chelate catalyzed oxidation of ascorbic acid by molecular oxygen. II. Cupric and ferric chelate catalyzed oxidation. Journal of the American Chemical Society, v. 89, n. 26, p. 7104–7111, 1 dez. 1967.

KANNER, J.; MENDEL, H.; BUDOWSKI, P. Prooxidant and antioxidant effects of ascorbic acid and metal salts in a β-carotene-linoleate model system. Journal of Food Science, v. 42, n. 1, p. 60–64, 1 jan. 1977.

KAUR, S.; BEDI, J. S.; DHAKA, P.; VIJAY, D.; AULAKH, R. S. Exposure assessment and risk characterization of aflatoxin M1 through consumption of market milk and milk products in Ludhiana, Punjab. Food Control, v.126, p.107991, 2021. DOI: https://doi.org/10.1016/j.foodcont.2021.10799.

KONTOGHIORGHES, G. J.; KOLNAGOU, A.; KONTOGHIOTGHE, C. N.; MOUROUZIDIS, L. TIMOSHNIKOV, V. A.; POLYAKOV, N. E. Trying to Solve the Puzzle of the Interaction of Ascorbic Acid and Iron: Redox, Chelation and Therapeutic Implications. Medicines, v. 7, n. 8, p. 45, 2020.

KUIPER-GOODMAN, T. Uncertainties in the risk assessment of three mycotoxins: aflatoxin, ochratoxin, and zearalenone. Canadian Journal of Physiology and Pharmacology, v.68, p.1017-1024, 1990. DOI: https://doi.org/10.1139/y90-155

LIDE, D. R. CRC Handbook of Chemistry and Physics, 84th Edition. Journal of the American Chemical Society, v. 126, n. 5, p. 1586–1586, 2004.

LONDOÑO, V. A. G.; BOASSO, A. C.; PAULA, M. C. Z. de; GARCIA, L. P.; SCUSSEL, V. M.; RESNIK, S.; PACÍN, A. Aflatoxin M1 survey on randomly collected milk powder commercialized in Argentina and Brazil. Food Control, v.34, p.752-755, 2013. DOI: https://doi.org/10.1016/j.foodcont.2013.06.030

LOY, D. D.; LUNDY, E. L. Nutritional properties and feeding value of corn and its coproducts. In: Corn: Chemistry and Technology, AACC International Press, p. 633-659, 2019. DOI: https://doi.org/10.1016/B978-0-12-811971-6.00023-1

MARCONDES, M. M. Incidência de podridão de colmo e grãos ardidos em hídridos de milho sob diferentes densidades de plantas e épocas de colheita. Dissertação de mestrado. Universidade Estadual do Centro-Oeste. Guarapuava – PR. 2012. Available at: https://1library.org/document/zw0vmlgy-prdissertacao-de-mestrado-marielle-martins.html. Accessed in: Jan. 10, 2022.

MARTELL, A. E. Chelates of Ascorbic Acid. In: Ascorbic Acid: Chemistry, Metabolism, and Uses. American Chemical Society, 1982, v. 200, p. 153–178.

MARTINS, F. A.; FERREIRA, F. M. D.; FERREIRA, F. D.; BANDO, E.; NERILO, S. B.; HIROOKA, E. Y.; MACHINSKI JR., M. Daily intake estimates of fumonisins in corn-based food products in the population of Parana, Brazil. Food Control, v.26, n.2, p.614-618, 2012. DOI: https://doi.org/10.1016/j.foodcont.2012.02.019

MATOS, C. J.; SCHABO, D. C.; NASCIMENTO, Y. M. do; TAVARES, J. F.; LIMA E. de O.; CRUZ, P. O. da; SOUZA, E. L. de; MAGNANI, M.; MAGALHÃES, H. I. F. Aflatoxin M1 in Brazilian goat milk and health risk assessment. Journal of Environmental Science and Health, Part B, v.56, n.4, p.415-422, 2021. DOI: https://doi.org/10.1080/03601234.2021.1892434

MIN, L.; FINK-GREMMELS, J.; LI, D.; TONG, X.; TANG, J.; NAN, X.; YU, Z.; CHEN, W.; WANG, G. An overview of aflatoxin B1 biotransformation and aflatoxin M1 secretion in lactating dairy cows. Animal Nutrition, v.7, n.1, p.42-48, 2021. DOI: https://doi.org/10.1016/j.aninu.2020.11.002

MOLLAYUSEFIAN, I.; RANAEI, V.; PILEVAR, Z.; CABRAL-PINTO, M. M. S.; ROSTAMI, A.; NEMATOLAHI, A.; KHEDHER, K. M.; THAI, V. N.; FAKHRI, Y.; KHANEGHAH, A. M. The concentration of aflatoxin M1 in raw and pasteurized milk: A worldwide systematic review and meta-analysis. Trends in Food Science & Technology, v.115, p.22-30, 2021. DOI: https://doi.org/10.1016/j.tifs.2021.06.033

MOTTA, T. P.; FRIZZARIN, A.; MARTINS, T.; MIRANDA, M. S.; ARCARO, J. R. P.; AMBRÓSIO, L. A.; POZZI, C. R. Study on the occurrence of fungi and aflatoxina B1 in the diet of dairy cattle in São Paulo, Brazil. Pesquisa Veterinária Brasileira, v.35, p. 23-28, 2015. DOI: https://doi.org/10.1590/S0100-736X2015000100006

NACHTMANN, C.; GALLINA, S.; RASTELLI, M.; FERRO, G. L.; DECASTELLI, L. Regional monitoring plan regarding the presence of aflatoxin M1 in pasteurized and UHT milk in Italy. Food Control, v.18, n.6, p.623-629, 2007. DOI: https://doi.org/10.1016/j.foodcont.2006.01.001

NAVARRO, R. B.; ALMEIDA, R. de; POZZA, M. S. dos S.; BÁNKUTI, F. I.; ITAVO, C. B. C. F.; SCHENEEBERGER, C.; DIAS, A. M.; VITAL, A. C.; SANTOS, G. T. Dos. Presence of Mycotoxins in Feed and Dairy Products of Cattle in Paraná, Brazil. Journal of Agricultural Studies, 2020, v.8, p.505-514. DOI: https://doi.org/10.5296/jas.v8i3.16856

NGUYEN, T.; FLINT, S.; PALMER, J. Control of aflatoxin M1 in milk by novel methods: A review. Food Chemistry, v.311, p.125-984, 2020. DOI: https://doi.org/10.1016/j.foodchem.2019.125984

NGUYEN, T.; PALMER, J.; LOO, T.; SHILTON, A.; PETCU, M.; NEWSON, H. L.; FLINT, S. Investigation of UV light treatment (254 nm) on the reduction of aflatoxin M1 in skim milk and degradation products after treatment. Food Chemistry, v.390, p.133165, 2022. DOI: https://doi.org/10.1016/j.foodchem.2022.133165

NIMSE, S. B.; PAL, D. Free radicals, natural antioxidants, and their reaction mechanisms. RSC Advances, v. 5, n. 35, p. 27986–28006, 2015.

NYOKABI, S.; LUNING, P. A.; BOER, I. J. M. de; KORIR, L.; MUUNDA, E.; BEBE, B. O.; LINDAHL, J.; BETT, B.; OOSTING, S. J. Milk quality and hygiene: Knowledge, attitudes and practices of smallholder dairy farmers in central Kenya. Food Control, v.130, p.108303, 2021. DOI: https://doi.org/10.1016/j.foodcont.2021.108303

OLIVEIRA, C. A. F. de; SEBASTIÃO, L. S.; FAGUNDES, H.; ROSIM, R. E.; FERNANDES, A. M. Determinação de aflatoxina B1 em rações e aflatoxina M1 no leite de propriedades do Estado de São Paulo. Food Science and Technology, v.30, p.221-225, 2010. DOI: https://doi.org/10.1590/S0101-20612010000500034

OLIVEIRA, C. P., SOARES, N. de F. F.; OLIVEIRAM T. V. de; BAFFA JÚNIOR, J. C.; SILVA, W. A. da. Aflatoxin M1 occurrence in ultra high temperature (UHT) treated fluid milk from Minas Gerais/Brazil. Food Control, v.30, p.90-92, 2013. DOI: https://doi.org/10.1016/j.foodcont.2012.07.026

PEHLIVAN, F. E. Vitamin C: An Antioxidant Agent. In: Vitamin C. InTech, 2017.

PEREIRA, N.; FRANCESCHINI, S.; PRIORE, S. Qualidade dos alimentos segundo o sistema de produção e sua relação com a segurança alimentar e nutricional: revisão sistemática. Saúde e Sociedade, v.29, n.4, p.200031, 2020. DOI: https://doi.org/10.1590/S0104-12902020200031

PICININ, L. C. A.; CERQUEIRA, M. M. O. P.; VARGAS, E. A.; LANA, A. M. Q.; TOALDO, I. M.; BORDIGNON-LUIZ, M. T. Influence of climate conditions on aflatoxin M1 contamination in raw milk from Minas Gerais State, Brazil. Food Control, v.31, p.419-424, 2013. DOI: https://doi.org/10.1016/j.foodcont.2012.10.024

PIETRI, A.; FORTUNATI, P.; MULAZZI, A.; BERTUZZI, T. Enzyme-assisted extraction for the HPLC determination of aflatoxin M1 in cheese. Food Chemistry, v.192, p.235-241, 2016. DOI: https://doi.org/10.1016/j.foodchem.2015.07.006

PIRES, R. C.; PORTINARI, M. R. P.; MORAES, Z.; KHANEGHAH, A. M.; GONÇALVES, B. L.; ROSIM, R. E.; OLIVEIRA, C. A. F.; CORASSIN, C. H. Evaluation of Anti-Aflatoxin M1 effects of heat-killed cells of Saccharomyces cerevisiae in Brazilian commercial yogurts. Quality Assurance and Safety of Crops & Foods, v.14, n.1, p.75-81, 2022. DOI: https://doi.org/10.15586/qas.v14i1.1006

POUR, S. H.; MAKMOUDI, S.; MASOUMI, S.; REZAIE, S.; BARAC, A.; RANJBARAN, M.; OLIYA, S.; MEHRAVAR, F.; SASANI, E.; NOORBAKHSH, F.; KHODAVAISY, S. Aflatoxin M1 contamination level in Iranian milk and dairy products: A systematic review and meta-analysis. World Mycotoxin Journal, v.13, p.67-82, 2020. DOI: https://doi.org/10.3920/WMJ2019.2485

PRANDINI, A.; TANSINI, G. ; SIGOLO, S. ; FILIPPI, L. ; LAPORTA, M. ; PIVA, G. On the occurrence of aflatoxin M1 in milk and dairy products. Food and Chemical Toxicology, v.47, p.984-991, 2009. DOI: https://doi.org/10.1016/j.fct.2007.10.005

PRESTES, I. D.; ROCHA, L. O.; NUNES, K. V. M.; SILVA, N. C. C. Fungi and mycotoxins in corn grains and their consequences. Scientia agropecuaria, v.10, p.559-570, 2019. DOI: https://doi.org/10.17268/sci.agropecu.2019.04.13

PURCHASE, I. F. H.; STEYN, M.; RINISMA, R.; TUSTIN, R. C. Reduction of the aflatoxin M content of milk by processing. Food and Cosmetics Toxicology, v.10, n.383-387, 1972. DOI: https://doi.org/10.1016/S0015-6264(72)80256-6

QUEVEDO GARZA, P. A.; AMADOR-ESPEJO, G. G.; CANTÚ-MARTÍNEZ, P. C.; TRUJILLO-MESA, J. A. Aflatoxin M1 occurrence in fluid milk commercialized in Monterrey, Mexico. Journal of Food Safety, v.38, n.6, p.e12507, 2018. DOI: https://doi.org/10.1111/jfs.12507

RAMOS, C. E. C. de O.; DAMASCENO, J. C.; KAZAMA, R.; VIEIRA, T. S. W. J.; ZAMBOM, M. A.; FERREIRA, F. G.; SANTOS, G. T. dos. Seasonal milk contamination by aflatoxin M1, organophosphates and carbamates in Paraná–Brazil. Semina: Ciências agrárias, v.37, p.2145-2153, 2016. DOI: https://doi.org/10.5433/1679-0359.2016v37n4p2145

RITACCA, A. G. et al. Experimental and theoretical study of the complexation of Fe3+ and Cu2+ by L-ascorbic acid in aqueous solution. Journal of Molecular Liquids, v. 355, p. 118973, 2022.

ROUSSI, V.; GOVARIS, A.; VARAGOULI, A.; BOTSOGLOU, N. A. Occurrence of aflatoxin M1 in raw and market milk commercializes in Greece. Food Additives and Contaminants, v.19, n.9, p.863-868, 2002. DOI: https://doi.org/10.1080/02652030210146864

SAFARI, N.; ARDAKANI, M. M.; HEMMATI, R.; PARRONI, A.; BECCACCIOLI, M.; REVERBERI, M. The Potential of Plant-Based Bioactive Compounds on Inhibition of Aflatoxin B1 Biosynthesis and Down-regulation of aflR, aflM and aflP Genes. Antibiotics, v.9, p.728, 2020. DOI: https://doi.org/10.3390/antibiotics9110728

ŞANLI, T.; DEVECI, O.; SEZGIN, E. Effects of pasteurization and storage on stability of aflatoxin M1 in yogurt. Kafkas Üniversitesi Veteriner Facultesi Dergisi, v.18, n.6, p.987-990, 2012. DOI: https://doi.org/10.9775/KVFD.2012.6887

SANTILI, A. B. N.; CAMARGO, A. C. de; NUNES, R. de S. R.; GLORIA, E. M. da; MACHADO, P. F.; CASSOLI, L. D.; DIAS, C. T. dos S.; CALORI-DOMINGUES, M. A. Aflatoxin M1 in raw milk from different regions of São Paulo state–Brazil. Food Additives and Contaminants: Part B Surveillance, v.8, p.207-214, 2015. DOI: https://doi.org/10.1080/19393210.2015.1048538

SANTOS, A. L.; BANDO, E.; JUNIOR, M. M. Ocorrência de aflatoxina M1 em leite bovino comercializado no estado do Paraná, Brasil. Semina: Ciências agrárias, v.35, p.371-374, 2014. DOI: https://doi.org/10.5433/1679-0359.2014v35n1p371

SANTOS, J. S.; GRANELLA, V.; PIGATTO, G. M.; REINIGER, L. R. S.; COSTABEBER, I. H. Aflatoxin M1 in pasteurized and raw milk from organic and conventional systems. Journal für Verbraucherschutz und Lebensmittelsicherheit, v.11, p.299-304, 2016. DOI: https://doi.org/10.1007/s00003-016-1039-z

SANTOS, J. S.; FRANÇA, V. R.; KATTO, S.; SANTANA, E. H. W. Aflatoxin M1 in pasteurized, UHT milk and milk powder commercialized in Londrina, Brazil and estimation of exposure. Archivos Latinoamericanos de Nutrición, v.65, p.181-185, 2015. Available at: http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0004-06222015000300007. Accessed in: Dec. 1st, 2021.

SARTORI, A. V.; MATTOS, J. S. de; MORAES, M. H. P. de; NÓBREGA, A. W. da. Determination of aflatoxins M1, M2, B1, B2, G1, and G2 and ochratoxin A in UHT and powdered milk by modified QuEChERS method and ultra-high-performance liquid chromatography tandem mass spectrometry. Food Analytical Methods, v.8, p.2321-2330, 2015. DOI: https://doi.org/10.1007/s12161-015-0128-4

SIBAJA, K. V. M.; GARCIA, S. De O.; NOGUEIRA, W. V.; OLIVEIRA, F. K. de; BADIALE-FURLONG, E.; GARDA-BUFFON, J. Dietary exposure assessment of aflatoxin M1 in milk and dairy products of Latin America. Food Reviews International, v.38, p.669-682, 2022. DOI: https://doi.org/10.1080/87559129.2021.1880434

SILVA, I. M. de M.; CRUZ, A. G. da; ALI, S.; FREIRE, L. G. D.; FONSECA, L. M.; ROSIM, R. E.; CORASSIN, C. H.; OLIVEIRA, R. B. A. de; OLIVEIRA, C. A. F. de. Incidence and Levels of Aflatoxin M1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil. Toxins, v.15, n.3, p.182, 2023. DOI: https://doi.org/10.3390/toxins15030182

SILVA, M. V.; JANEIRO, V.; BANDO, E.; MACHINSKI JR., M. Occurrence and estimative of aflatoxin M1 intake in UHT cow milk in Paraná State, Brazil. Food Control, v.53, p.222-225. 2015. DOI: https://doi.org/10.1016/j.foodcont.2015.01.025

SWIDERSKI, G.; JABLONSKA-TRYPUC, A.; KALINOWSKA, M.; SWISLOCKA, R.; KARPOWICZ, D.; MAGNUSZEWSKA, M.; LEWANDOWSKI, W. Spectroscopic, Theoretical and Antioxidant Study of 3d-Transition Metals (Co(II), Ni(II), Cu(II), Zn(II)) Complexes with Cichoric Acid. Materials, v. 13, n. 14, p. 3102, 2020.

TACO. Tabela Brasileira de Composição de Alimentos. Available at: https://www.cfn.org.br/wp-content/uploads/2017/03/taco_4_edicao_ampliada_e_revisada.pdf. Accessed in: Dec. 20, 2021.

TIMOSHNIKOV, V. A.; SELYUTINA, O. Y.; POLYAKOV, N. E.; DIDICHENKO, V.; KONTOGHIORGES, G. J. Mechanistic Insights of Chelator Complexes with Essential Transition Metals: Antioxidant/Pro-Oxidant Activity and Applications in Medicine. International Journal of Molecular Sciences, v. 23, n. 3, p. 1247, 2022.

TONON, K. M.; SAVI, G. D.; SCUSSEL, V. M. Application of a LC–MS/MS method for multi-mycotoxin analysis in infant formula and milk-based products for young children commercialized in Southern Brazil. Journal of Environmental Science and Health, Part B, v.53, p.685-691, 2018. DOI: https://doi.org/10.1080/03601234.2018.1474560

TROMBETE, F. M.; CASTRO, I. M. de; TEIXEIRA, A. da S.; SALDANHA, T.; FRAGA, M. E. Aflatoxin M1 contamination in grated parmesan cheese marketed in Rio de Janeiro-Brazil. Brazilian Archives of Biology and Technology, v.57, p. 269-273, 2014. DOI: https://doi.org/10.1590/S1516-89132013005000015

TU, Y. J.; NJUS, D.; SCHLEGEL, H. B. A theoretical study of ascorbic acid oxidation and HOO˙/O2˙− radical scavenging. Organic and Biomolecular Chemistry, v. 15, n. 20, p. 4417–4431, 2017.

USDA – Department of Agriculture and Department of Health and Human Services. Dietary Guidelines for Americans. Available at: https://health.gov/our-work/nutrition-physical-activity/dietary-guidelines/previous-dietary-guidelines/2010. Accessed in: Dec. 20, 2021.

VARIANE, A. C. F.; SANTOS, F. C. dos; CASTRO, F. F. De; BARBOSA-TESSMANN, I. P.; SANTOS, G. T. dos; POZZA, M. S. dos S. The occurrence of aflatoxigenic Aspergillus spp. in dairy cattle feed in Southern. Brazil. Brazilian Journal of Microbiology, v.49, p.919-928, 2018. DOI: https://doi.org/10.1016/j.bjm.2018.05.005

VENÂNCIO, R. L.; LUDOVICO, A.; SANTANA, E. H. W. de; TOLEDO, E. A. de; REGO, F. C. de A.; SANTOS, J. S. dos. Occurrence and seasonality of aflatoxin M1 in milk in two different climate zones. Journal of the Science of Food and Agriculture, v.99, p.3203-3206, 2018. DOI: https://doi.org/10.1002/jsfa.9487

VILELA, D.; RESENDE, J. C. de; LEITE, J. B.; ALVES, E. The evolution of milk in Brazil in five decades. Revista de Política Agrícola, v.26, n.1, p.20, 2017. Available at: https://seer.sede.embrapa.br/index.php/RPA/article/view/1243/1037. Accessed in: Dec. 1st, 2021.

WHO – World Health Organization. IARC Monographs on the Identification of Carcinogenic Hazards to Humans, 2022. Available at: https://monographs.iarc.who.int/list-of-classifications. Accessed in: Aug. 29, 2022

YIANNIKOURIS, A.; JOUANY, J. P. Mycotoxins in feeds and their fate in animals: a review. Anim. Res., v.51, p.81-89, 2002. DOI: https://doi.org/10.1051/animres:2002012

YIN, X.; CHEN, K.; CHENG, H.; CHEN, X.; FENG, S.; SONG, Y.; LIANG, L. Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology. Antioxidants, v. 11, n. 1, p. 153, 2022.

YUAN, D.; ZHANG, C.; TANG, S.; WANG, Z.; SUN, Q.; ZHANG, X.; JIAO, T.; ZHANG, Q. Ferric ion-ascorbic acid complex catalyzed calcium peroxide for organic wastewater treatment: Optimized by response surface method. Chinese Chemical Letters, v. 32, n. 11, p. 3387–3392, 2021. ZÜMREOGLU-KARAN, B. The coordination chemistry of Vitamin C: An overview. Coordination Chemistry Reviews, v. 250, n. 17, p. 2295–2307, 2006.

Downloads

Publicado

2023-12-12

Como Citar

Menezes, B. B. de, Frescura, L. M., Schein, D., Zadra, M., & Rosa, M. B. da. (2023). Revisando o efeito da complexação de metais sobre as propriedades antioxidantes/antirradicais do ácido L-ascórbico. Ciência E Natura, 45, e74574. https://doi.org/10.5902/2179460X74574

Edição

Seção

Química

Artigos mais lidos pelo mesmo(s) autor(es)