Electrochemical methods as a tool for determining the antioxidant capacity of food and beverages: A review

Hoyos-Arbeláez, Jorge; Vázquez, Mario V.; Contreras‐Calderón, José

doi:10.1016/j.foodchem.2016.11.017

Cited by 211 publications

(127 citation statements)

References 82 publications

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“…It is interesting to mention the fact that electrochemical [243][244][245][246][247][248][249] and ESR [250] methods are increasingly being applied to the determination of antioxidant capacity. The kind of technology and free radical generator or oxidant influences the antioxidant capacity measurement.…”

Section: Flavonoids -From Biosynthesis To Human Healthmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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Section: Flavonoids -From Biosynthesis To Human Healthmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

View full text Add to dashboard Cite

show abstract

“…The phenolic compounds in grapes and wine are powerful antioxidants thanks to their structure and their ability to scavenge free radicals, chelate metals etc. and the tests by which these abilities can be tested were amply investigated [20,58,60,[94][95][96]. Since the antioxidant capacity is produced by multiple mechanisms, there is not a single method that best quantifies the total antioxidant capacity of wines (or another matrix, for that matter).…”

Section: Biosensors For the Total Antioxidant Capacity (Tac)mentioning

confidence: 99%

“…In addition to CV, DPV [11,12], SWV [13], and LSV [14] have been shown to be very useful for obtaining qualitative and quantitative information regarding the poliphenolic composition [11,13] and the content of sulphites [14] or ascorbic acid [12] in wines.Voltammetric responses were correlated with organoleptic attributes such as color [15] or astringency [16] and can, moreover, be used to study wine oxidation [8,17] and ageing [18]. More information can be found in several reviews on the determination of wine phenolics [19]; electrochemical methods for determining the antioxidant capacity in food [20], or on electronic tongues (e-tongues) for food and wines [21,22]. Electronic tongues are devices that combine a set of electrochemical sensors with a chemometric method for data interpretation.…”

mentioning

confidence: 99%

Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

et al. 2019

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Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.

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“…The present work aims to consider the previously undiscussed effect of germanium dioxide on the antioxidant properties of high biological relevance catechols from both thermodynamic and kinetic points of view. First assessment was realized using cyclic voltammetry, a standard method for evaluation of the ease of electron release through the shift of the redox potential E :…”

Section: Introductionmentioning

confidence: 99%

Germanium Dioxide and the Antioxidant Properties of Catechols

et al. 2019

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Complexes of tetra-and hexa-coordinated germanium Adr Cat 2 Ge (1, Adr Cat = adrenaline catecholate), Ald Cat 2 Ge (2, Ald Cat = 4-formylcatecholate), Ald Cat 3 Ge(Et 3 NH) 2 (3) were synthesized by the reaction of germanium dioxide with adrenaline and 3,4-dihydroxybenzaldehyde in aqueous solution. The structures of the complexes were confirmed by 1 H and 13 C NMR and IR spectroscopy, HRMS, and elemental analysis. Cyclic voltammetry in phosphate buffer solutions (pH = 6.86) has shown the oxidation potentials E p of these complexes to be shifted by ca. 330-360 mV to more positive potentials compared to the parent aromatic diols, which means that their electron-releasing properties were diminished by about 7.6-8.3 kcal mol -1 . A study of the kinetics of the reaction of these complexes with 2,2diphenyl-1-picrylhydrazyl (DPPH) free radical in the presence of [a] N.

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Electrochemical methods as a tool for determining the antioxidant capacity of food and beverages: A review

Cited by 211 publications

References 82 publications

Antioxidant Capacity of Anthocyanin Pigments

Antioxidant Capacity of Anthocyanin Pigments

Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

Germanium Dioxide and the Antioxidant Properties of Catechols

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