Abrasive stripping square-wave voltammetry of blackberry, raspberry, strawberry, pomegranate, and sweet and blue potatoes

Abstract

Electro-oxidation potentials of 7 fruits and vegetables were determined by abrasive stripping voltammetry. The responses were characterized by 2 peaks with maxima at 0.45 and 0.55 V compared with Ag/AgCl, respectively. Both electrode reactions appear reversible at a frequency of 8 Hz. They can be ascribed to anthocyanidins and ellagic acid as electroactive compounds. By this method, an antioxidative capacity of a certain plant can be quickly estimated without extraction of active components.