Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts

Autores
Tulli, Fiorella Giovanna; Lemos, Maria Laura; Gutierrez, Diego Ricardo; Rodriguez, Silvia del Carmen; Lopez, Beatriz Alicia; Paz Zanini, Veronica Irene
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Research background. Fresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as well as for the determination of antioxidant compounds, due to their many benefits when consumed. The aim of the present work is to compare the performance of electrochemical and spectrophotometric methods in the analysis of the content of polyphenolic compounds and ascorbic acid in extracts from fruits (eggplant), edible roots (carrot) and leaves (rocket, lettuce and chard), and evaluate their capability to detect small changes in the antioxidant content in the eggplant extracts previously irradiated with different UV-C light intensities. Experimental approach. Polyphenolic compounds and ascorbic acid were determined by electrochemical and spectrophotometric methods. An enzymatic biosensor and a nanocomposite sensor were used for polyphenolic compounds and ascorbic acid, respectively, in electrochemical measurements, while Folin-Ciocalteu and Kampfenkel methods were used for spectrophotometric measurements. Results and conclusion. Results obtained through the different methodologies were comparable and consistent with each other. Both methods allowed determining the content of ascorbic acid and polyphenolic compounds in the fruit and vegetable extracts. Moreover, both techniques enable the detection of the analyte concentration changes in samples exposed to different UV-C intensities and storage days. Finally, it was observed that the antioxidant capacity depends on the type of food, treatment and storage period. Novelty and scientific contribution. Both methodologies were suitable for the quantification of analytes; however, the electrochemical sensors provided higher specificity and selectivity, applicable to different fruit and vegetable matrices, obtaining results with higher precision, in shorter time and with a smaller sample volume, minimizing the economic costs because of the lower consumption of reagents.
Fil: Tulli, Fiorella Giovanna. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; Argentina
Fil: Lemos, Maria Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Gutierrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Lopez, Beatriz Alicia. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; Argentina
Fil: Paz Zanini, Veronica Irene. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; Argentina
Materia
ASCORBIC ACID AND POLYPHENOLS
CARROTS
EGGPLANT
ELECTROCHEMICAL AND SPECTROPHOTOMETRIC METHOD COMPARISON
GREEN LEAFY VEGETABLES
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:11336/143690
Acceder
id CONICETDig_daac32d701ad41fb12efac081623ad1a
oai_identifier_str oai:ri.conicet.gov.ar:11336/143690
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extractsTulli, Fiorella GiovannaLemos, Maria LauraGutierrez, Diego RicardoRodriguez, Silvia del CarmenLopez, Beatriz AliciaPaz Zanini, Veronica IreneASCORBIC ACID AND POLYPHENOLSCARROTSEGGPLANTELECTROCHEMICAL AND SPECTROPHOTOMETRIC METHOD COMPARISONGREEN LEAFY VEGETABLEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Research background. Fresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as well as for the determination of antioxidant compounds, due to their many benefits when consumed. The aim of the present work is to compare the performance of electrochemical and spectrophotometric methods in the analysis of the content of polyphenolic compounds and ascorbic acid in extracts from fruits (eggplant), edible roots (carrot) and leaves (rocket, lettuce and chard), and evaluate their capability to detect small changes in the antioxidant content in the eggplant extracts previously irradiated with different UV-C light intensities. Experimental approach. Polyphenolic compounds and ascorbic acid were determined by electrochemical and spectrophotometric methods. An enzymatic biosensor and a nanocomposite sensor were used for polyphenolic compounds and ascorbic acid, respectively, in electrochemical measurements, while Folin-Ciocalteu and Kampfenkel methods were used for spectrophotometric measurements. Results and conclusion. Results obtained through the different methodologies were comparable and consistent with each other. Both methods allowed determining the content of ascorbic acid and polyphenolic compounds in the fruit and vegetable extracts. Moreover, both techniques enable the detection of the analyte concentration changes in samples exposed to different UV-C intensities and storage days. Finally, it was observed that the antioxidant capacity depends on the type of food, treatment and storage period. Novelty and scientific contribution. Both methodologies were suitable for the quantification of analytes; however, the electrochemical sensors provided higher specificity and selectivity, applicable to different fruit and vegetable matrices, obtaining results with higher precision, in shorter time and with a smaller sample volume, minimizing the economic costs because of the lower consumption of reagents.Fil: Tulli, Fiorella Giovanna. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; ArgentinaFil: Lemos, Maria Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: Gutierrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaFil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaFil: Lopez, Beatriz Alicia. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; ArgentinaFil: Paz Zanini, Veronica Irene. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2020-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/143690Tulli, Fiorella Giovanna; Lemos, Maria Laura; Gutierrez, Diego Ricardo; Rodriguez, Silvia del Carmen; Lopez, Beatriz Alicia; et al.; Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 58; 2; 4-2020; 183-1911330-98621334-2606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.58.02.20.6593info:eu-repo/semantics/altIdentifier/url/https://www.ftb.com.hr/current-issue/178-volume-58-issue-no-2/1660-electrochemical-and-spectrophotometric-methods-for-polyphenol-and-ascorbic-acid-determination-in-fruit-and-vegetable-extractsinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:44:37Zoai:ri.conicet.gov.ar:11336/143690instacron: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 09:44:37.511CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts
title Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts
spellingShingle Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts
Tulli, Fiorella Giovanna
ASCORBIC ACID AND POLYPHENOLS
CARROTS
EGGPLANT
ELECTROCHEMICAL AND SPECTROPHOTOMETRIC METHOD COMPARISON
GREEN LEAFY VEGETABLES
title_short Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts
title_full Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts
title_fullStr Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts
title_full_unstemmed Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts
title_sort Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts
dc.creator.none.fl_str_mv Tulli, Fiorella Giovanna
Lemos, Maria Laura
Gutierrez, Diego Ricardo
Rodriguez, Silvia del Carmen
Lopez, Beatriz Alicia
Paz Zanini, Veronica Irene
author Tulli, Fiorella Giovanna
author_facet Tulli, Fiorella Giovanna
Lemos, Maria Laura
Gutierrez, Diego Ricardo
Rodriguez, Silvia del Carmen
Lopez, Beatriz Alicia
Paz Zanini, Veronica Irene
author_role author
author2 Lemos, Maria Laura
Gutierrez, Diego Ricardo
Rodriguez, Silvia del Carmen
Lopez, Beatriz Alicia
Paz Zanini, Veronica Irene
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ASCORBIC ACID AND POLYPHENOLS
CARROTS
EGGPLANT
ELECTROCHEMICAL AND SPECTROPHOTOMETRIC METHOD COMPARISON
GREEN LEAFY VEGETABLES
topic ASCORBIC ACID AND POLYPHENOLS
CARROTS
EGGPLANT
ELECTROCHEMICAL AND SPECTROPHOTOMETRIC METHOD COMPARISON
GREEN LEAFY VEGETABLES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Research background. Fresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as well as for the determination of antioxidant compounds, due to their many benefits when consumed. The aim of the present work is to compare the performance of electrochemical and spectrophotometric methods in the analysis of the content of polyphenolic compounds and ascorbic acid in extracts from fruits (eggplant), edible roots (carrot) and leaves (rocket, lettuce and chard), and evaluate their capability to detect small changes in the antioxidant content in the eggplant extracts previously irradiated with different UV-C light intensities. Experimental approach. Polyphenolic compounds and ascorbic acid were determined by electrochemical and spectrophotometric methods. An enzymatic biosensor and a nanocomposite sensor were used for polyphenolic compounds and ascorbic acid, respectively, in electrochemical measurements, while Folin-Ciocalteu and Kampfenkel methods were used for spectrophotometric measurements. Results and conclusion. Results obtained through the different methodologies were comparable and consistent with each other. Both methods allowed determining the content of ascorbic acid and polyphenolic compounds in the fruit and vegetable extracts. Moreover, both techniques enable the detection of the analyte concentration changes in samples exposed to different UV-C intensities and storage days. Finally, it was observed that the antioxidant capacity depends on the type of food, treatment and storage period. Novelty and scientific contribution. Both methodologies were suitable for the quantification of analytes; however, the electrochemical sensors provided higher specificity and selectivity, applicable to different fruit and vegetable matrices, obtaining results with higher precision, in shorter time and with a smaller sample volume, minimizing the economic costs because of the lower consumption of reagents.
Fil: Tulli, Fiorella Giovanna. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; Argentina
Fil: Lemos, Maria Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Gutierrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Lopez, Beatriz Alicia. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; Argentina
Fil: Paz Zanini, Veronica Irene. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; Argentina
description Research background. Fresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as well as for the determination of antioxidant compounds, due to their many benefits when consumed. The aim of the present work is to compare the performance of electrochemical and spectrophotometric methods in the analysis of the content of polyphenolic compounds and ascorbic acid in extracts from fruits (eggplant), edible roots (carrot) and leaves (rocket, lettuce and chard), and evaluate their capability to detect small changes in the antioxidant content in the eggplant extracts previously irradiated with different UV-C light intensities. Experimental approach. Polyphenolic compounds and ascorbic acid were determined by electrochemical and spectrophotometric methods. An enzymatic biosensor and a nanocomposite sensor were used for polyphenolic compounds and ascorbic acid, respectively, in electrochemical measurements, while Folin-Ciocalteu and Kampfenkel methods were used for spectrophotometric measurements. Results and conclusion. Results obtained through the different methodologies were comparable and consistent with each other. Both methods allowed determining the content of ascorbic acid and polyphenolic compounds in the fruit and vegetable extracts. Moreover, both techniques enable the detection of the analyte concentration changes in samples exposed to different UV-C intensities and storage days. Finally, it was observed that the antioxidant capacity depends on the type of food, treatment and storage period. Novelty and scientific contribution. Both methodologies were suitable for the quantification of analytes; however, the electrochemical sensors provided higher specificity and selectivity, applicable to different fruit and vegetable matrices, obtaining results with higher precision, in shorter time and with a smaller sample volume, minimizing the economic costs because of the lower consumption of reagents.
publishDate 2020
dc.date.none.fl_str_mv 2020-04
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/11336/143690
Tulli, Fiorella Giovanna; Lemos, Maria Laura; Gutierrez, Diego Ricardo; Rodriguez, Silvia del Carmen; Lopez, Beatriz Alicia; et al.; Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 58; 2; 4-2020; 183-191
1330-9862
1334-2606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/143690
identifier_str_mv Tulli, Fiorella Giovanna; Lemos, Maria Laura; Gutierrez, Diego Ricardo; Rodriguez, Silvia del Carmen; Lopez, Beatriz Alicia; et al.; Electrochemical and spectrophotometric methods for polyphenol and ascorbic acid determination in fruit and vegetable extracts; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 58; 2; 4-2020; 183-191
1330-9862
1334-2606
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.58.02.20.6593
info:eu-repo/semantics/altIdentifier/url/https://www.ftb.com.hr/current-issue/178-volume-58-issue-no-2/1660-electrochemical-and-spectrophotometric-methods-for-polyphenol-and-ascorbic-acid-determination-in-fruit-and-vegetable-extracts
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
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
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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