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

J Food Sci. 2011 Aug;76(6):C916-20. doi: 10.1111/j.1750-3841.2011.02256.x. Epub 2011 Jul 5.

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.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Anthocyanins / analysis
  • Antioxidants / analysis
  • Croatia
  • Electrochemical Techniques
  • Ellagic Acid / analysis
  • Food Analysis / methods
  • Fragaria / chemistry*
  • Fruit / chemistry*
  • Ipomoea batatas / chemistry*
  • Lythraceae / chemistry*
  • Pigments, Biological / metabolism
  • Plant Tubers / chemistry*
  • Plant Tubers / metabolism
  • Rosaceae / chemistry*
  • Solanum tuberosum / chemistry*
  • Solanum tuberosum / metabolism
  • Species Specificity

Substances

  • Anthocyanins
  • Antioxidants
  • Pigments, Biological
  • Ellagic Acid