Novel chemiluminescence method for detection of superoxide anions and its application to dry-cured meat

 
This item is provided by the institution :
University of Ioannina
Repository :
Repository of UOI Olympias
see the original item page
in the repository's web site and access all digital files if the item*
share



2002 (EN)
Novel chemiluminescence method for detection of superoxide anions and its application to dry-cured meat (EN)

Yao, D. C. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Yao, D. C. (EN)

A novel method for detection of superoxide anions (O-2(circle-)) is developed through a luminol-enhanced chemiluminescence (CL) reaction. The superoxide anions in different tissues of rats are extracted with dimethyl sulfoxide and tetrabutylammonium chloride (DMSO-TBAC) solution, and assayed by CL detection. Background or other interference due to other reactive oxygen species (ROS) is minimized and the CL emission conditions are optimized. This system is used to evaluate the levels of superoxide anions in rats that were fed large amounts of dry-cured meat in China. The possible concentration Of O-2(circle-) in the rat tissues is evaluated in the range of 10(-8) to 10(-7) M. The results showed that rats belonging to the dry-cured meat group have much higher levels of O-2(circle-) than the control group, which could lead to tissue damage, such as inflammation and especially acute gingivitis when the inflammation occurs in the mouth. (C) 2002 Elsevier Science B.V. All rights reserved. (EN)

superoxide anions (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Analytica Chimica Acta (EN)

English

2002

<Go to ISI>://000177899000016

Elsevier Masson (EN)



*Institutions are responsible for keeping their URLs functional (digital file, item page in repository site)