Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas

Autores
Campodallorto, Viviana; Vago, Julio Miguel; Carballo, Romina Raquel; Rezzano, Irene Noemí
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
We report the content of polyphenols expressed as chlorogenic acid equivalents, in a variety of commercially available samples of yerha mate. The 48% of analyzed samples presented a 92 ± 8mg of extracted chlorogenic acid equivalents per gram of dry base. Composites exhibited a lower extracted amount. Results from samples contained in tea bags are higher, indicating dependence on milling degree. The extracted chlorogenic acid, expressed as m g /g was evaluated hy three methods in an unique yerba mate sample; hiosensor (89.2mg/ g ). Folin (90.2 mg-g ). and high-performance liquid chromatography (HPLC) analysis(21.0mg g ). Biosensing system validation was peformed. Repetitiveness of genuine replicates was consistent with nature of the samples. Discrimination between yerba mate and other plants can be done using principal component analysis (PCA) and the corresponding physical and chemical descriptors. Flavor and taste alterations can be studied by means of analytical methods that involve low-cost instrumentation. It has been observed that some green tea samples present remarkable differences depending on the specie.
Fil: Campodallorto, Viviana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vago, Julio Miguel. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carballo, Romina Raquel. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Físico-Química Biológicas "Prof. Alejandro C. Paladini". Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Físico-Química Biológicas; Argentina
Fil: Rezzano, Irene Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Físico-Química Biológicas "Prof. Alejandro C. Paladini". Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Físico-Química Biológicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina
Materia
Yerba mate
tea
biosensor
PCA analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/242016
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/242016
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of TeasCampodallorto, VivianaVago, Julio MiguelCarballo, Romina RaquelRezzano, Irene NoemíYerba mateteabiosensorPCA analysishttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1We report the content of polyphenols expressed as chlorogenic acid equivalents, in a variety of commercially available samples of yerha mate. The 48% of analyzed samples presented a 92 ± 8mg of extracted chlorogenic acid equivalents per gram of dry base. Composites exhibited a lower extracted amount. Results from samples contained in tea bags are higher, indicating dependence on milling degree. The extracted chlorogenic acid, expressed as m g /g was evaluated hy three methods in an unique yerba mate sample; hiosensor (89.2mg/ g ). Folin (90.2 mg-g ). and high-performance liquid chromatography (HPLC) analysis(21.0mg g ). Biosensing system validation was peformed. Repetitiveness of genuine replicates was consistent with nature of the samples. Discrimination between yerba mate and other plants can be done using principal component analysis (PCA) and the corresponding physical and chemical descriptors. Flavor and taste alterations can be studied by means of analytical methods that involve low-cost instrumentation. It has been observed that some green tea samples present remarkable differences depending on the specie.Fil: Campodallorto, Viviana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vago, Julio Miguel. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Carballo, Romina Raquel. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Físico-Química Biológicas "Prof. Alejandro C. Paladini". Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Físico-Química Biológicas; ArgentinaFil: Rezzano, Irene Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Físico-Química Biológicas "Prof. Alejandro C. Paladini". Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Físico-Química Biológicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; ArgentinaTaylor & Francis2005-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/242016Campodallorto, Viviana; Vago, Julio Miguel; Carballo, Romina Raquel; Rezzano, Irene Noemí; Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas; Taylor & Francis; Analytical Letters; 38; 1; 1-2005; 19-330003-2719CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1081/AL-200043435info:eu-repo/semantics/altIdentifier/doi/10.1081/AL-200043435info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:01:32Zoai:ri.conicet.gov.ar:11336/242016instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:01:32.54CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas
title Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas
spellingShingle Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas
Campodallorto, Viviana
Yerba mate
tea
biosensor
PCA analysis
title_short Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas
title_full Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas
title_fullStr Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas
title_full_unstemmed Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas
title_sort Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas
dc.creator.none.fl_str_mv Campodallorto, Viviana
Vago, Julio Miguel
Carballo, Romina Raquel
Rezzano, Irene Noemí
author Campodallorto, Viviana
author_facet Campodallorto, Viviana
Vago, Julio Miguel
Carballo, Romina Raquel
Rezzano, Irene Noemí
author_role author
author2 Vago, Julio Miguel
Carballo, Romina Raquel
Rezzano, Irene Noemí
author2_role author
author
author
dc.subject.none.fl_str_mv Yerba mate
tea
biosensor
PCA analysis
topic Yerba mate
tea
biosensor
PCA analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv We report the content of polyphenols expressed as chlorogenic acid equivalents, in a variety of commercially available samples of yerha mate. The 48% of analyzed samples presented a 92 ± 8mg of extracted chlorogenic acid equivalents per gram of dry base. Composites exhibited a lower extracted amount. Results from samples contained in tea bags are higher, indicating dependence on milling degree. The extracted chlorogenic acid, expressed as m g /g was evaluated hy three methods in an unique yerba mate sample; hiosensor (89.2mg/ g ). Folin (90.2 mg-g ). and high-performance liquid chromatography (HPLC) analysis(21.0mg g ). Biosensing system validation was peformed. Repetitiveness of genuine replicates was consistent with nature of the samples. Discrimination between yerba mate and other plants can be done using principal component analysis (PCA) and the corresponding physical and chemical descriptors. Flavor and taste alterations can be studied by means of analytical methods that involve low-cost instrumentation. It has been observed that some green tea samples present remarkable differences depending on the specie.
Fil: Campodallorto, Viviana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vago, Julio Miguel. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carballo, Romina Raquel. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Físico-Química Biológicas "Prof. Alejandro C. Paladini". Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Físico-Química Biológicas; Argentina
Fil: Rezzano, Irene Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Físico-Química Biológicas "Prof. Alejandro C. Paladini". Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Físico-Química Biológicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina
description We report the content of polyphenols expressed as chlorogenic acid equivalents, in a variety of commercially available samples of yerha mate. The 48% of analyzed samples presented a 92 ± 8mg of extracted chlorogenic acid equivalents per gram of dry base. Composites exhibited a lower extracted amount. Results from samples contained in tea bags are higher, indicating dependence on milling degree. The extracted chlorogenic acid, expressed as m g /g was evaluated hy three methods in an unique yerba mate sample; hiosensor (89.2mg/ g ). Folin (90.2 mg-g ). and high-performance liquid chromatography (HPLC) analysis(21.0mg g ). Biosensing system validation was peformed. Repetitiveness of genuine replicates was consistent with nature of the samples. Discrimination between yerba mate and other plants can be done using principal component analysis (PCA) and the corresponding physical and chemical descriptors. Flavor and taste alterations can be studied by means of analytical methods that involve low-cost instrumentation. It has been observed that some green tea samples present remarkable differences depending on the specie.
publishDate 2005
dc.date.none.fl_str_mv 2005-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/242016
Campodallorto, Viviana; Vago, Julio Miguel; Carballo, Romina Raquel; Rezzano, Irene Noemí; Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas; Taylor & Francis; Analytical Letters; 38; 1; 1-2005; 19-33
0003-2719
CONICET Digital
CONICET
url http://hdl.handle.net/11336/242016
identifier_str_mv Campodallorto, Viviana; Vago, Julio Miguel; Carballo, Romina Raquel; Rezzano, Irene Noemí; Comparison of Tyrosinase Biosensor and Colorimetric Method for Polyphenol Analysis in Different Kinds of Teas; Taylor & Francis; Analytical Letters; 38; 1; 1-2005; 19-33
0003-2719
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1081/AL-200043435
info:eu-repo/semantics/altIdentifier/doi/10.1081/AL-200043435
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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