Electroanalytical tools for antioxidant evaluation of red fruits dry extracts
Food Chemistry, ISSN: 0308-8146, Vol: 217, Page: 326-331
2017
- 56Citations
- 140Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Metrics Details
- Citations56
- Citation Indexes56
- 56
- CrossRef51
- Captures140
- Readers140
- 140
Article Description
Red fruits are rich sources of antioxidant compounds with recognized health benefits. Since they are perishable, dried extracts emerge as more durable products and their quality control must include antioxidant capacity assays. In this study, the redox behavior of commercial dried products obtained from camu-camu, açai, acerola and cranberry red fruits was evaluated by electroanalytical approaches. The antioxidant potential was determined by 2,2-diphenyl-1-picrylhydrazyl free radical assay and the electrochemical index concept. The total phenol content was estimated by using a laccase based biosensor. A significant correlation was found between all methods and literature data. The voltammetric profile (cyclic, differential and square wave) obtained for each type of dried extract showed distinguishable features that were correlated with their main major markers, being also useful for identification purposes. The electrochemical methods were cheaper and more practical for evaluation of antioxidant properties and total phenol content in dried powders obtained from different red fruits.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S030881461631322X; http://dx.doi.org/10.1016/j.foodchem.2016.08.082; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84984819391&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/27664641; https://linkinghub.elsevier.com/retrieve/pii/S030881461631322X; https://dx.doi.org/10.1016/j.foodchem.2016.08.082
Elsevier BV
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