Explorative study of apple juice fluorescence in relation to antioxidant properties

Włodarska, Katarzyna; Pawlak-Lemańska, Katarzyna; Khmelinskii, Igor; Sikorska, Ewa

doi:10.1016/j.foodchem.2016.05.007

Cited by 31 publications

(30 citation statements)

References 42 publications

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“…The spectral maxima of these three zones appeared within the following Δλ/excitation wavelength ranges: 40-100/260-280, 110-140/305-320, and 60-100/360-420 nm. This result corresponds to the presence of three groups of fluorophores with similar emission properties, observed in the excitation-emission matrices of the apple juices in our previous study (Włodarska et al 2016).…”

Section: Resultssupporting

confidence: 87%

“…The present results confirmed variability of the antioxidant properties of apple juices studied (Włodarska et al 2016). The TFC determined by the spectrophotometric method was in the range of 42.23-298.7 mg CE/L, with the mean value and standard deviation of 134 ± 69.…”

Section: Multivariate Calibration Modelssupporting

confidence: 88%

“…The samples were available from a previous study and were labeled in the same way as in our previous publication (Włodarska et al 2016). The capital letter denotes the sample group, the number denotes the producer, and the lowercase letters distinguish the different production batches.…”

Section: Apple Juicesmentioning

confidence: 99%

“…The data on the TPC and the TAC of the studied juices were available from the previous study (Włodarska et al 2016). Briefly, the TPC was determined according to Singleton and Rossi (1965) with modification for using 48-well microplates and expressed in milligrams of gallic acid equivalents per liter of juice (mg GAE/L).…”

Section: Determination Of Chemical Parametersmentioning

confidence: 99%

“…Recently, we reported a quantitative relationship between the EEMs of the apple juices and their phenolic contents and antioxidant capacity (Włodarska et al 2016).…”

Section: Introductionmentioning

confidence: 99%

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Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics

et al. 2016

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Fluorescence spectroscopy is gaining increasing attention in food analysis due to its higher sensitivity and selectivity as compared to other spectroscopic techniques. Synchronous scanning fluorescence technique is particularly useful in studies of multi-fluorophoric food samples, providing a further improvement of selectivity by reduction in the spectral overlapping and suppressing light-scattering interferences. Presently, we study the feasibility of the prediction of the total phenolics, flavonoids, and antioxidant capacity using front-face synchronous fluorescence spectra of apple juices. Commercial apple juices from different product ranges were studied. Principal component analysis (PCA) applied to the unfolded synchronous fluorescence spectra was used to compare the fluorescence of the entire sample set. The regression analysis was performed using partial least squares (PLS1 and PLS2) methods on the unfolded total synchronous and on the single-offset synchronous fluorescence spectra. The best calibration models for all of the studied parameters were obtained using the PLS1 method for the single-offset synchronous spectra. The models for the prediction of the total flavonoid content had the best performance; the optimal model was obtained for the analysis of the synchronous fluorescence spectra at Δλ = 110 nm (R 2 = 0.870, residual predictive deviation (RPD) = 2.7). The optimal calibration models for the prediction of the total phenolic content (Δλ = 80 nm, R 2 = 0.766, RPD = 2.0) and the total antioxidant capacity (Δλ = 70 nm, R 2 = 0.787, RPD = 2.1) had only an approximate predictive ability. These results demonstrate that synchronous fluorescence could be a useful tool in fast semiquantitative screening for the antioxidant properties of the apple juices.

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Section: Resultssupporting

confidence: 87%

Section: Multivariate Calibration Modelssupporting

confidence: 88%

Section: Apple Juicesmentioning

confidence: 99%

Section: Determination Of Chemical Parametersmentioning

confidence: 99%

“…Recently, we reported a quantitative relationship between the EEMs of the apple juices and their phenolic contents and antioxidant capacity (Włodarska et al 2016).…”

Section: Introductionmentioning

confidence: 99%

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Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics

et al. 2016

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Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types

Bilge

Özdemir

2020

J Sci Food Agric

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BACKGROUND The aim of this study is to monitor the antioxidant activity (AA) and total phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence spectroscopy (SFS) combined chemometrics as a rapid method. In this study, black tea, oolong tea, green tea, and green tea powder (matcha) samples were brewed at 80 °C and 96 °C for 2.5 to 30 min. Synchronous fluorescence spectra were recorded at different wavelength interval (Δλ) values for optimal models. AA and TPC of tea samples were determined by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay and Folin–Ciocalteu methods as reference methods, respectively. Partial least square (PLS) method was used for correlation between reference methods and SFS method. RESULTS Results showed that SFS combined with chemometrics could be an alternative rapid way to monitor TPC and AA of teas with 0.932 and 0.918 of validation R2 values in fermented teas (black tea–oolong) while with 0.961 and 0.860 of validation R2 values in non‐fermented teas (green tea and green tea powder), respectively. Limit of detection (LOD) and root mean square error of prediction (RMSEP) values were ≤ 6.61 μg mL−1 and ≤ 17.42, respectively. CONCLUSION Based on the lowest R2 value (0.860) on TPC analysis, the proposed method is more appropriate for AA analysis of green tea and green tea powder. Furthermore, infusion time was more effective for obtaining different amounts of TPC and AA in fermented tea types while only infusion temperature was effective on green tea and green tea powder samples. Therefore, obtained calibration‐validation models gave better results for fermented tea types.

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Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans‐resveratrol in vine‐shoot ethanolic extracts

Caputi,

Squeo,

Sikorska

et al. 2024

J Sci Food Agric

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BackgroundTrans‐resveratrol (TR) is a well‐known phytochemical compound with important biological properties, that could be recovered from agri‐food by‐products or wastes, such as vine shoots. Once recovered, its concentration should be measured, possibly in a green, non‐destructive, and efficient manner. With these premises, this work aims to explore the feasibility of excitation‐emission fluorescence spectroscopy combined with chemometrics for the analysis of TR in raw extracts obtained from vine shoots. A total of 75 extracts were produced and analysed by UPLC‐DAD and spectrofluorimetry. Then, the feasibility of two calibration strategies (a PARAFAC based calibration and the NPLS regression) for TR quantitation was assessed.ResultsThe extracts showed a variable content of TR, whose excitation/emission maxima were at around 305/390 nm, respectively. The best PARAFAC based calibration allows to obtain a RMSEP = 22.57 mg L‐1, and an RPD = 2.91 but a large number of PARAFAC components should be considered to improve the predictions. The results of the NPLS regression were slightly better, with a RMSEP = 19.47 mg L‐1, and an RPD = 3.33, in the best case.ConclusionFluorescence could be an alternative analytical technique to measure TR in complex samples. Chemometrics tools allowed the identification of the TR signal in the fluorescence landscapes that could be further used for its non‐destructive quantitation. The needing of a more accurate criterion for the optimal PARAFAC complexity emerged.This article is protected by copyright. All rights reserved.

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Explorative study of apple juice fluorescence in relation to antioxidant properties

Cited by 31 publications

References 42 publications

Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics

Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics

Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types

Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans‐resveratrol in vine‐shoot ethanolic extracts

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