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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/242016
Ver los metadatos del registro completo
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CONICET Digital (CONICET) |
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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 Técnicas2025-09-29T10:29:10Zoai: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:34982025-09-29 10:29:11.065CONICET 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) |
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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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13.070432 |