Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: Application to the analysis of tomato sauces

Motilva, Marı́a-José; Macià, Alba; Romero, Marı́a-Paz; Labrador, Agustín; Domínguez, Alba; Peiró, Lluís

doi:10.1016/j.foodchem.2014.04.096

Cited by 23 publications

(12 citation statements)

References 26 publications

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“…Therefore, our data indicate an acceptable precision and they are in accordance with those found in other works for samples of the same nature. [ 14 15 ]…”

Section: Resultsmentioning

confidence: 99%

Spectrophotometric determination of the total flavonoid content in Ocimum basilicum L. (Lamiaceae) leaves

2015

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Background:The chemical characterization is essential to validate the pharmaceutical use of vegetable raw materials. Ultraviolet spectroscopy is an important technique to determine flavonoids, which are important active compounds from Ocimum basilicum.Objective:The objective of this work was to optimize a spectrophotometric method, based on flavonoid-aluminum chloride (AlCl3) complexation to determine the total flavonoid content (TFC) in leaves of O. basilicum (herbal material), using response surface methodology.Materials and Methods:The effects of (1) the herbal material: Solvent ratio (0.02, 0.03, 0.05, 0.07, and 0.08 g/mL), (2) stock solution volume (0.8, 2.3, 4.4, 6.5, and 8.0 mL) and (3) AlCl3 volume (0.8, 1.0, 1.2, 1.4, and 1.6 mL) on the TFC were evaluated. The analytical performance parameters precision, linearity and robustness of the method were tested.Results:The herbal material: Solvent ratio and stock solution volume showed an important influence on the method response. After choosing the optimized conditions, the method exhibited a precision (RSD%) lower than 6% for repeatability (RSD%) and lower than 8% for intermediate precision (on the order of literature values for biotechnological methods), coefficient of correlation of 0.9984, and no important influence could be observed for variations of the time of complexation with AlCl3. However, the time and temperature of extraction were critical for TFC method and must be carefully controlled during the analysis.Conclusion:Thus, this study allowed the optimization of a simple, fast and precise method for the determination of the TFC in leaves of O. basilicum, which can be used to support the quality assessment of this herbal material.

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“…Therefore, our data indicate an acceptable precision and they are in accordance with those found in other works for samples of the same nature. [ 14 15 ]…”

Section: Resultsmentioning

confidence: 99%

Spectrophotometric determination of the total flavonoid content in Ocimum basilicum L. (Lamiaceae) leaves

2015

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“…Estimates of the TAP can be made upon determining the individual antioxidant constituents, usually using liquid chromatography [9][10][11][12], and from chemical-based assays such as the ABTS, DPPH and TEAC methodologies [13]. In all cases, the assays require more or less complex protocols involving an extraction step.…”

Section: Introductionmentioning

confidence: 99%

Contact probe voltammetry for in situ monitoring of the reactivity of phenolic tomato (Solanum lycopersicum L.) compounds with ROS

Doménech‐Carbó

Gavara

Hernández‐Muñoz

et al. 2015

Talanta

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“…The tomato pulp wastes contained 38 µg/g lycopene (Poojary & Passamonti, ). Sauces contains lycopene more than the tomatoes, for example, Motilva et al () found the lycopene content of tomato sauces which is prepared by different formulations (water, tomato concentrate or powder, olive oil (5%), sugar, rice starch, and onion (%10), salt, garlic) between the values of 107.53 ± 8.04 and 179.71 ± 9.13 mg/kg. Aylin, Akyıldız, Ağçam, Keleş, and Ata () stated that sauce from different tomato types contains 42.71 mg/kg lycopene.…”

Section: Resultsmentioning

confidence: 99%

Effects of thyme, basil, and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce

Ergün

Baysal

2019

J Food Process Preserv

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In this study, the thermal resistance of Bacillus coagulans in tomato sauce enriched with oleoresin was investigated. Thyme, basil, and garlic oleoresins were used at the minumum inhibitory concentrations of the target microorganism, B. coagulans, which were found as 1.25 ml/100 ml for the basil and garlic, and 2.5 ml/100 ml for the thyme oleroesin in the tomato sauce (pH:4.2, °Brix:10). Different temperatures between 80 and 105°C were studied for determining the thermal resistance of microorganism. The D90 values were determined as 6.28, 17.03, 13.52, and 14.79 min and the z values were found as 23.7, 22.7, 20.1, and 24.9°C for the thyme, basil, garlic, and control (without oleoresin) groups, respectively. Sauce groups were also evaluated for the quality properties after production and also after 1 month of storage at +4°C. The lycopene (230.1 mg/g) and °Brix (13.36%) values were found mostly in the thyme oleoresin group after storage. There was no significant difference between the color values of the garlic and control group. Practical applications Oleoresins provide an antimicrobial effect and the resistance of the microorganism was reduced, this way the lethal effect was ensured in a short‐time interval. The current study demonstrated that oleoresins provided a 4 log reduction of B. coagulans vegetative cells in tomato sauce during 59.16 min for the control sauce, for thyme 25.12 min, 68.12 min for basil, and 54.08 min for garlic at 90°C. The oleoresin of garlic may be preferred for the enrichment of tomato sauce.

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Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: Application to the analysis of tomato sauces

Cited by 23 publications

References 26 publications

Spectrophotometric determination of the total flavonoid content in Ocimum basilicum L. (Lamiaceae) leaves

Spectrophotometric determination of the total flavonoid content in Ocimum basilicum L. (Lamiaceae) leaves

Contact probe voltammetry for in situ monitoring of the reactivity of phenolic tomato (Solanum lycopersicum L.) compounds with ROS

Effects of thyme, basil, and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce

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