Electrochemical determination of antioxidant capacity of fruit tea infusions

Piljac-Žegarac, Jasenka; Valek, Lidija; Stipčević, Tamara; Martinez, Sanja

doi:10.1016/j.foodchem.2009.12.090

Cited by 102 publications

(63 citation statements)

References 32 publications

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“…It was found that this oxidation reaction depends on both pH and concentration value, and that its mechanism involved a two-electron-twoproton transfer [91]. The authors [91] stated that difficult to oxidize hydroxyl groups at C and A rings of the flavonoid molecule are likely to be oxidized at higher potentials, proving consistency with the results of CV studies [72,73], and this could be the cause of the second peak occurrence at 0.750 V on the voltammogram of catechin.…”

Section: Differential Pulse Voltammetrymentioning

confidence: 69%

“…This peak is particularly significant on the voltammogram of rosehip tea. Fruit teas rich in rosehip content also show this anodic peak [73].…”

Section: Cyclic Voltammetrymentioning

confidence: 93%

“…Small intensity values of ascorbic peaks account for the diminished amount of this antioxidant in the above mentioned tea infusions, caused by boiling. Another stipulated reason for the decreased ascorbic acid level, was its depletion by O 2 present in the buffer or by other compounds [73]. The lack of the correspondent reduction peak illustrates the irreversibility of electrode reaction [73,74].…”

Section: Cyclic Voltammetrymentioning

confidence: 99%

“…Another stipulated reason for the decreased ascorbic acid level, was its depletion by O 2 present in the buffer or by other compounds [73]. The lack of the correspondent reduction peak illustrates the irreversibility of electrode reaction [73,74]. The anodic peak which appearred in the range 670-700 mV was attributed to the oxidation of the monophenol group or of the meta-diphenols on the flavonoid A ring [45,52].…”

Section: Cyclic Voltammetrymentioning

confidence: 99%

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Electrochemical Methods for Total Antioxidant Capacity and its Main Contributors Determination: A review

2015

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Abstract:Backround: The present review focuses on electrochemical methods for antioxidant capacity and its main contributors assessment. The main reactive oxygen species, responsible for low density lipoprotein oxidation, and their reactivity are reminded. The role of antioxidants in counteracting the factors leading to oxidative stress-related degenerative diseases occurence, is then discussed. Antioxidants can scavenge free radicals, can chelate pro-oxidative metal ions, or quench singlet oxygen. When endogenous factors (uric acid, bilirubin, albumin, metallothioneins, superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase, glutathione-

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Section: Differential Pulse Voltammetrymentioning

confidence: 69%

“…This peak is particularly significant on the voltammogram of rosehip tea. Fruit teas rich in rosehip content also show this anodic peak [73].…”

Section: Cyclic Voltammetrymentioning

confidence: 93%

Section: Cyclic Voltammetrymentioning

confidence: 99%

Section: Cyclic Voltammetrymentioning

confidence: 99%

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Electrochemical Methods for Total Antioxidant Capacity and its Main Contributors Determination: A review

2015

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“…Several methods have been proposed for the evaluation of the total antioxidant capacity (TAC) in biological and food samples. These methodologies are based on UV-vis spectrometry, chemiluminescence, fluorimetry (Sanchez-Moreno, 2002), chromatography (Jaitz et al, 2010) and electrochemistry techniques (Piljac-Zˇ egarac, Valek, Stipcˇevic´ , & Martinez, 2010). Electrochemical DNA-based have been developed in order to assess the antioxidant capacity (Mello & Kubota, 2007).…”

Section: Introductionmentioning

confidence: 99%

Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor

2012

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In this paper, it was evaluated the total antioxidant capacity (TAC) of beverages using an electrochemical biosensor. The biosensor consisted on the purine base (guanine or adenine) electro-immobilization on a glassy carbon electrode surface (GCE). Purine base damage was induced by the hydroxyl radical gener-ated by Fenton-type reaction. Five antioxidants were applied to counteract the deleterious effects of the hydroxyl radical. The antioxidants used were ascorbic acid, gallic acid, caffeic acid, coumaric acid and resveratrol. These antioxidants have the ability to scavenger the hydroxyl radical and protect the guanine and adenine immobilized on the GCE surface. The interaction carried out between the purine-base immobilized and the free radical in the absence and presence of antioxidants was evaluated by means of changes in the guanine and adenine anodic peak obtained by square wave voltammetry (SWV). The results demonstrated that the purine-biosensors are suitable for rapid assessment of TAC in beverages.

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Electroanalytical Behavior of Gallic and Ellagic Acid Using Graphene Modified Screen‐Printed Electrodes. Method for the Determination of Total Low Oxidation Potential Phenolic Compounds Content in Cork Boiling Waters

Cabanillas

Godoy-Cancho²,

Bernalte

et al. 2014

Electroanalysis

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New electroanalytical methods have been proposed for the estimation of the total content of phenolic compounds of low oxidation potential in cork boiling water, expressed as gallic acid equivalent/g dry cork, by using screen‐printed electrode modified with graphene. The results obtained have been compared with spectrophotometric method (Folin‐Ciocalteau) and a good correlation has been found between them. The detection limits obtained by Winefordner‐Long and Clayton methods were 0.04 and 0.06 ppm for ellagic acid (EA), and 0.05 and 0.09 ppm for gallic acid (GA), respectively. The sensitivity, simplicity, selectivity, fast and low cost of the developed methodologies is also demonstrated.

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Electrochemical determination of antioxidant capacity of fruit tea infusions

Cited by 102 publications

References 32 publications

Electrochemical Methods for Total Antioxidant Capacity and its Main Contributors Determination: A review

Electrochemical Methods for Total Antioxidant Capacity and its Main Contributors Determination: A review

Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor

Electroanalytical Behavior of Gallic and Ellagic Acid Using Graphene Modified Screen‐Printed Electrodes. Method for the Determination of Total Low Oxidation Potential Phenolic Compounds Content in Cork Boiling Waters

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