Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts
Research background. Fresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as w...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001116146/Details |
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| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 2 ; str. 183-191 |
| Glavni autori: | Tulli, Fiorella (Author), Lemos, María Laura, Gutiérrez, Diego R., Rodríguez, Silvia del C., López de Mishima, Beatriz A., Paz Zanini, Verónica Irene |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.02.20.6593 Food technology and biotechnology (Online) Hrčak |
| LEADER | 04793naa a22004214i 4500 | ||
|---|---|---|---|
| 001 | NSK01001116146 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20211130141448.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 211022s2020 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.58.02.20.6593 | |
| 035 | |a (HR-ZaNSK)001116146 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b hrv |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Tulli, Fiorella |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts |h [Elektronička građa] / |c Fiorella Tulli, María Laura Lemos, Diego R. Gutiérrez, Silvia del C. Rodríguez, Beatriz A. López de Mishima, Verónica I. Paz Zanini. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 44 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a Research background. Fresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as well as for the determination of antioxidant compounds, due to their many benefits when consumed. The aim of the present work is to compare the performance of electrochemical and spectrophotometric methods in the analysis of the content of polyphenolic compounds and ascorbic acid in extracts from fruits (eggplant), edible roots (carrot) and leaves (rocket, lettuce and chard), and evaluate their capability to detect small changes in the antioxidant content in the eggplant extracts previously irradiated with different UV-C light intensities.Experimental approach. Polyphenolic compounds and ascorbic acid were determined by electrochemical and spectrophotometric methods. An enzymatic biosensor and a nanocomposite sensor were used for polyphenolic compounds and ascorbic acid, respectively, in electrochemical measurements, while Folin-Ciocalteu and Kampfenkel methods were used for spectrophotometric measurements.Results and conclusion. Results obtained through the different methodologies were comparable and consistent with each other. Both methods allowed determining the content of ascorbic acid and polyphenolic compounds in the fruit and vegetable extracts. Moreover, both techniques enable the detection of the analyte concentration changes in samples exposed to different UV-C intensities and storage days. Finally, it was observed that the antioxidant capacity depends on the type of food, treatment and storage period. | ||
| 520 | |a Pozadina istraživanja. Svježe rezano voće i povrće smatra se dobrim izvorom antioksidacijskih spojeva. Međutim, njihova trajnost je ograničena zbog smanjenja kakvoće proizvoda, nutritivnih vrijednosti i sigurnosti. Stoga su u posljednje vrijeme razvijeni različiti postupci obrade i čuvanja hrane te određivanja antioksidacijskih spojeva koji nakon konzumacije imaju višestruko povoljan učinak na zdravlje. Svrha je ovoga rada bila usporediti rezultate analize sastava polifenola i askorbinske kiseline u ekstraktima voća (patlidžan), jestivog korijenja (mrkva) i lišća (radič, zelena salata i blitva) dobivene elektrokemijskom i spektrofotometrijskom metodom, te procijeniti njihovu mogućnost detekcije neznatne promjene sastava antioksidacijskih spojeva u ekstraktu ploda patlidžana izloženom UV-C svjetlosti različitog intenziteta. Eksperimentalni pristup. Polifenolni spojevi i askorbinska kiselina određeni su elektrokemijskom i spektrofotometrijskom metodom. Za određivanje polifenolnih spojeva elektrokemijskom metodom korišten je enzimski biosenzor, a za određivanje askorbinske kiseline nanokompozitni biosenzor. Za spektrofotometrijska mjerenja korištene su sljedeće metode: Folin-Ciocalteu i metoda koju su razvili Kampfenkel i suradnici. | ||
| 653 | 0 | |a Povrće |a Voće |a Polifenoli |a Askorbinska kiselina |a Elektrokemijska metoda |a Spektrofotometrijska metoda | |
| 700 | 1 | |a Lemos, María Laura |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Gutiérrez, Diego R. |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Rodríguez, Silvia del C. |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a López de Mishima, Beatriz A. |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Paz Zanini, Verónica Irene |4 aut | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 58 (2020), 2 ; str. 183-191 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2020 |b B04/20 | ||
| 998 | |b dalo2111 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.58.02.20.6593 |
| 856 | 4 | 0 | |u https://www.ftb.com.hr/images/pdfarticles/2020/April-June/FTB-58-2-183.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/242221 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |