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.
© 2011 Institute of Food Technologists®
Publication types
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Comparative Study
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Research Support, Non-U.S. Gov't
MeSH terms
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Anthocyanins / analysis
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Antioxidants / analysis
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Croatia
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Electrochemical Techniques
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Ellagic Acid / analysis
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Food Analysis / methods
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Fragaria / chemistry*
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Fruit / chemistry*
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Ipomoea batatas / chemistry*
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Lythraceae / chemistry*
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Pigments, Biological / metabolism
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Plant Tubers / chemistry*
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Plant Tubers / metabolism
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Rosaceae / chemistry*
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Solanum tuberosum / chemistry*
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Solanum tuberosum / metabolism
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Species Specificity
Substances
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Anthocyanins
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Antioxidants
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Pigments, Biological
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Ellagic Acid