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Dynamic investigation of oxygen defects on transition metal-based electrocatalysts:formation,characterization,and mechanism during alkaline oxygen evolution reaction

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Science China Chemistry 2023年第8期66卷 2221-2237页

作者： Rongrong Zhang Qilong Wu peter sherrell Daohao Li Keke Huang Jun Chen Xiangdong Yao State Key Laboratory of Inorganic Synthesis and Preparative Chemistry College of ChemistryJilin UniversityChangchun130012China Intelligent Polymer Research Institute and ARC Centre of Excellence for Electromaterials Science Australian Institute for Innovative MaterialsUniversity of WollongongWollongongNSW2500Australia School of Science STEM CollegeRMIT UniversityMelbourneVIC3001Australia State Key Laboratory of Bio-fibers and Eco-textiles College of Materials Science and EngineeringQingdao UniversityQingdao266071China College of Advanced Energy Shenzhen CampusSun Yat-Sen University(SYSU)Shenzhen518100China

Oxygen defects play a critical role in the electrocatalytic oxygen evolution reaction(OER).Therefore,in-depth understanding the structure-activity-mechanism relationship of these defects is the key to design efficient OER electrocatalysts.This relationship needs to be understood dynamically due to the potential for irreversible phase transitions during OER.Consequently,significant efforts have been devoted to study the dynamic evolution of oxygen defects to shed light on the OER mechanism.This review critically examines and analyzes the dynamic processes occurring at oxygen defect sites during OER,including defect formation and defect evolution mechanisms,along with the advanced characterization techniques needed to understand these processes.This review aims to provide a comprehensive understanding of high-efficiency electrocatalysts,with a particular emphasis on the importance of in situ monitoring the dynamic evolution of oxygen defects,providing a new perspective towards efficient OER electrocatalyst design.

关键词： oxygen evolution reaction oxygen defects dynamic evolution in situ characterization electrocatalysis

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English and Black Walnut Phenolic Antioxidant Activity <i>in Vitro</i>and Following Human Nut Consumption

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Food and Nutrition Sciences 2011年第3期2卷 193-200页

作者： Jacki M Rorabaugh Ajay P Singh Isabel M sherrell Michelle R Freeman Nicholi Vorsa peter Fitschen Christopher Malone Margaret A Maher Ted Wilson 不详

Background: Walnut consumption may reduce the risk of cardiovascular disease by providing antioxidant protection to low density lipoproteins (LDL). Aim: This study compared the phenolic profile and antioxidant activity of English ver- sus black walnuts. Methods: Nuts were extracted in methanol or acetone prior to analysis with HPLC/LC-MS-MS for phenolic identification and quantitation. The ability to prevent oxidation of LDL was examined in vitro using walnut extracts and ex vivo after walnut consumption for 28 days. Results: Flavonoids identified/quantified with HPLC/LC- MS-MS included the phenolic acids 5-caffeoylquinic acid, 3-caffeoylquinic acid (black walnut only), 4-caffeoylquinic acid, and the flavonol glycosides quercetin-3-rutinoside, quercetin-3-galactoside, quercetin-3-pentoside, quercetin-3- arabinoside, quercetin-3-rhamnoside, and the aglycone quercetin (English walnut only). Total phenolic yield of acetone extracts were 166.1 and 24.2 μg/g for English and black walnut respectively, and yield for methanol extracts were 147.6 and 4.1 μg/g for English and black walnut respectively. In vitro LDL oxidation by Cu++ with English walnut ex- tracts significantly extended oxidation lag-time (A234) in a dose dependent manner at 1.0 and 0.1 μg/ml and reduced TBARS formation (1.0 μg/ml). Black walnut extracts reduced TBARS significantly but had no effect on A234. Human consumption of English or black walnuts (30 g nuts/day) for 28 days resulted in no differences in LDL antioxidant ca- pacity (A234) between groups or within groups. Conclusion: This study suggests that the English walnuts have a pheno- lic profile and in vitro antioxidant capacity that is better than black walnuts, but that walnut consumption for 28 days does not improve LDL resistance to oxidation.

关键词： Walnut Lipoprotein Oxidation Antioxidant Phenolic Flavonol

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