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...
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doaj-b0d0de2389054ec79ed73d963c7e80e52020-11-25T03:10:12ZengUniversity of ZagrebFood Technology and Biotechnology1330-98621334-26062020-01-01582183191Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable ExtractsFiorella Tulli0María Laura Lemos1Diego R. Gutiérrez2Silvia del C. Rodríguez3Beatriz A. López de Mishima4Verónica I. Paz Zanini5NOA Institute of Bionanotechnology (INBIONATEC), CONICET, National University of Santiago del Estero (UNSE), RN9, Km 1125, G4206XCP Santiago del Estero, ArgentinaResearch Center in Applied Biophysics and Food (CIBAAL), CONICET, National University of Santiago del Estero (UNSE), RN 9, Km 1125, G4206XCP Santiago del Estero, ArgentinaResearch Center in Applied Biophysics and Food (CIBAAL), CONICET, National University of Santiago del Estero (UNSE), RN 9, Km 1125, G4206XCP Santiago del Estero, ArgentinaResearch Center in Applied Biophysics and Food (CIBAAL), CONICET, National University of Santiago del Estero (UNSE), RN 9, Km 1125, G4206XCP Santiago del Estero, ArgentinaNOA Institute of Bionanotechnology (INBIONATEC), CONICET, National University of Santiago del Estero (UNSE), RN9, Km 1125, G4206XCP Santiago del Estero, ArgentinaNOA Institute of Bionanotechnology (INBIONATEC), CONICET, National University of Santiago del Estero (UNSE), RN9, Km 1125, G4206XCP Santiago del Estero, ArgentinaResearch 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. Novelty and scientific contribution. Both methodologies were suitable for the quantification of analytes; however, the electrochemical sensors provided higher specificity and selectivity, applicable to different fruit and vegetable matrices, obtaining results with higher precision, in shorter time and with a smaller sample volume, minimizing the economic costs because of the lower consumption of reagents.https://hrcak.srce.hr/file/351848electrochemical and spectrophotometric method comparisongreen leafy vegetableseggplantcarrotsascorbic acid and polyphenols |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Fiorella Tulli María Laura Lemos Diego R. Gutiérrez Silvia del C. Rodríguez Beatriz A. López de Mishima Verónica I. Paz Zanini |
spellingShingle |
Fiorella Tulli María Laura Lemos Diego R. Gutiérrez Silvia del C. Rodríguez Beatriz A. López de Mishima Verónica I. Paz Zanini Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts Food Technology and Biotechnology electrochemical and spectrophotometric method comparison green leafy vegetables eggplant carrots ascorbic acid and polyphenols |
author_facet |
Fiorella Tulli María Laura Lemos Diego R. Gutiérrez Silvia del C. Rodríguez Beatriz A. López de Mishima Verónica I. Paz Zanini |
author_sort |
Fiorella Tulli |
title |
Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts |
title_short |
Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts |
title_full |
Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts |
title_fullStr |
Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts |
title_full_unstemmed |
Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts |
title_sort |
electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts |
publisher |
University of Zagreb |
series |
Food Technology and Biotechnology |
issn |
1330-9862 1334-2606 |
publishDate |
2020-01-01 |
description |
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.
Novelty and scientific contribution. Both methodologies were suitable for the quantification of analytes; however, the electrochemical sensors provided higher specificity and selectivity, applicable to different fruit and vegetable matrices, obtaining results with higher precision, in shorter time and with a smaller sample volume, minimizing the economic costs because of the lower consumption of reagents. |
topic |
electrochemical and spectrophotometric method comparison green leafy vegetables eggplant carrots ascorbic acid and polyphenols |
url |
https://hrcak.srce.hr/file/351848 |
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