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Petrović M, Veljović S, Tomić N, Zlatanović S, Tosti T, Vukosavljević P, Gorjanović S. Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage. Food Technol Biotechnol 2021; 59:282-294. [PMID: 34759760 PMCID: PMC8542182 DOI: 10.17113/ftb.59.03.21.6759] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 07/13/2021] [Indexed: 01/25/2023] Open
Abstract
RESEARCH BACKGROUND Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considerable percentage of the processed fruit and rich source of bioactive compounds, fruit pomace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. EXPERIMENTAL APPROACH Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatography-diode array detection-tandem mass spectrometry (HPLC-DAD-MS/MS), respectively. Storability was preliminarily evaluated based on monitoring of total phenolic concentration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 °C. RESULTS AND CONCLUSIONS The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. NOVELTY AND SCIENTIFIC CONTRIBUTION The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demonstrated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur production. The applied approach represents a contribution to the circular economy in juice production.
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Affiliation(s)
- Marija Petrović
- Institute of General and Physical Chemistry, Studentski trg 12, 11158 Belgrade, Serbia
| | - Sonja Veljović
- Institute of General and Physical Chemistry, Studentski trg 12, 11158 Belgrade, Serbia
| | - Nikola Tomić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Snežana Zlatanović
- Institute of General and Physical Chemistry, Studentski trg 12, 11158 Belgrade, Serbia
| | - Tomislav Tosti
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11080 Belgrade, Serbia
| | | | - Stanislava Gorjanović
- Institute of General and Physical Chemistry, Studentski trg 12, 11158 Belgrade, Serbia
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Ivanova A, Gerasimova E, Gazizullina E. Study of Antioxidant Properties of Agents from the Perspective of Their Action Mechanisms. Molecules 2020; 25:E4251. [PMID: 32947948 PMCID: PMC7570667 DOI: 10.3390/molecules25184251] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 09/13/2020] [Accepted: 09/15/2020] [Indexed: 11/16/2022] Open
Abstract
The creation and analysis of a large variety of existing methods for the evaluation of integrated antioxidant properties are quite relevant in connection with a range of biological mechanisms of the antioxidants (AO) action. In this work, the existing methods are correlated with mechanisms of antioxidant action. It is shown that the results obtained by various methods are mainly incomparable. This can be connected with the implementation of various mechanisms of antioxidant action in methods. The analysis of the literature data presented in this review indicates the difficulty of creating a universal method and the feasibility of using integrated approaches based on the use of several methods that implement and combine various mechanisms of the chemical conversion of antioxidants. This review describes methods for studying the chelating ability of antioxidants, except for methods based on electron and hydrogen atom transfer reactions, which are currently not widely covered in modern literature. With the description of each mechanism, special attention is paid to electrochemical methods, as the interaction of active oxygen metabolites of radical and non-radical nature with antioxidants has an electron/proton/donor-acceptor nature, which corresponds to the nature of electrochemical methods and suggests that they can be used to study the interaction.
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Affiliation(s)
- Alla Ivanova
- Chemical Technological Institute, Ural Federal University Named after the First President of Russia B. N. Yeltsin, 620002 Ekaterinburg, Russia; (E.G.); (E.G.)
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Petrović M, Pastor F, Đurović S, Veljović S, Gorjanović S, Sredojević M, Vukosavljević P. Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. Journal of Food Science and Technology 2020; 58:2160-2169. [PMID: 33967313 DOI: 10.1007/s13197-020-04726-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/07/2020] [Accepted: 08/13/2020] [Indexed: 11/25/2022]
Abstract
In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol, α-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.
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Affiliation(s)
- Marija Petrović
- Institute of General and Physical Chemistry, P.O. Box 551, 11158 Belgrade, Serbia
| | - Ferenc Pastor
- University of Belgrade, Faculty of Chemistry, Studentski trg 12-16, 11158 Belgrade, Serbia
| | - Saša Đurović
- Institute of General and Physical Chemistry, P.O. Box 551, 11158 Belgrade, Serbia
| | - Sonja Veljović
- Institute of General and Physical Chemistry, P.O. Box 551, 11158 Belgrade, Serbia
| | | | - Milica Sredojević
- Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, Serbia
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Petrović M, Vukosavljević P, Đurović S, Antić M, Gorjanović S. New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations. Journal of Food Science and Technology 2019; 56:4465-4473. [PMID: 31686678 DOI: 10.1007/s13197-019-03949-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/24/2019] [Accepted: 07/11/2019] [Indexed: 12/29/2022]
Abstract
Herbal liqueurs are spirits with numerous functional properties, due to the presence of bioactive extractable compounds deriving from herbs. The aim of this study was to obtain new herbal bitter liqueur (HBL) on the basis of twelve selected bitter and aromatic plants extracts, with an optimal sensory profile for consumer acceptance. Also, the determination of optimal sugar content in HBL was done. Furthermore, antioxidant (AO) capacity and total phenolic content (TPC) of HBL was evaluated and compared to similar commercial herbal spirits. Among five tested formulations, assessed by 9-point hedonic scale, HBL with the ratio of bitter and aromatic plants 1:4 was the most acceptable. Ideal concentration of sugar in HBL, determined using a just-about-right scale, was found to be 80.32 g/l of sucrose, which is approximately 20% less than the minimum stipulated by European Union Regulation and several times lower than in the majority of commercial liqueurs. Obtained result indicates the possibility of sugar reduction in liqueurs, and suggests the need to carry out sensory analysis before production of these high-calorie beverages. Radical scavenging ability against DPPH and ABTS radicals, as well as ferric reducing antioxidant power and TPC of HBL were convincingly superior in comparison to similar commercial herbal alcoholic beverages. High correlation coefficients between TPC and other assays applied strongly support the significant role of the polyphenols in the total AO capacity of the HBL and other tested commercial herbal spirits. Headspace GC/MS revealed that the most abundant terpenes were menthone (3.75%), eucalyptol (3.42%) and menthol (3.10%), whereas methanol was present in a small amount (4.97 mg/l).
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Affiliation(s)
- Marija Petrović
- Institute of General and Physical Chemistry, Studentski trg 12-16, Belgrade, Serbia
| | - Predrag Vukosavljević
- 2Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, Belgrade, 11080 Serbia
| | - Saša Đurović
- Institute of General and Physical Chemistry, Studentski trg 12-16, Belgrade, Serbia
| | - Mališa Antić
- 2Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, Belgrade, 11080 Serbia
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Screening and evaluation of antioxidants from lees by micro-injector systems combined with a fluorescent probe, N-borylbenzyloxycarbonyl-3,7-dihydroxyphenoxazine, in living Drosophila. CHINESE CHEM LETT 2018. [DOI: 10.1016/j.cclet.2018.05.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Đorđević NO, Novaković MM, Pejin B, Mutić JJ, Vajs VE, Pajović SB, Tešević VV. Comparative analytical study of the selected wine varieties grown in Montenegro. Nat Prod Res 2017; 31:1825-1830. [DOI: 10.1080/14786419.2017.1289209] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Neda O. Đorđević
- Laboratory of Molecular Biology and Endocrinology, Institute of Nuclear Sciences “Vinča”, University of Belgrade, Belgrade, Serbia
| | - Miroslav M. Novaković
- Centre of Chemistry, Institute of Chemistry, Technology and Metallurgy – ICTM, University of Belgrade, Belgrade, Serbia
| | - Boris Pejin
- Department of Life Sciences, Institute for Multidiscipinary Research – IMSI, University of Belgrade, Belgrade, Serbia
| | - Jelena J. Mutić
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Vlatka E. Vajs
- Centre of Chemistry, Institute of Chemistry, Technology and Metallurgy – ICTM, University of Belgrade, Belgrade, Serbia
| | - Snežana B. Pajović
- Laboratory of Molecular Biology and Endocrinology, Institute of Nuclear Sciences “Vinča”, University of Belgrade, Belgrade, Serbia
| | - Vele V. Tešević
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
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Apak R, Özyürek M, Güçlü K, Çapanoğlu E. Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:997-1027. [PMID: 26728425 DOI: 10.1021/acs.jafc.5b04739] [Citation(s) in RCA: 363] [Impact Index Per Article: 45.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Because there is no widely adopted "total antioxidant parameter" as a nutritional index for labeling food and biological fluids, it is desirable to establish and standardize methods that can measure the total antioxidant capacity (TAC) level directly from plant-based food extracts and biological fluids. In this review, we (i) present and classify the widely used analytical approaches (e.g., in vitro and in vivo, enzymatic and nonenzymatic, electron transfer (ET)- and hydrogen atom transfer (HAT)-based, direct and indirect assays) for evaluating antioxidant capacity/activity; (ii) discuss total antioxidant capacity/activity assays in terms of chemical kinetics and thermodynamics, reaction mechanisms, and analytical performance characteristics, together with advantages and drawbacks; and (iii) critically evaluate ET-based methods for analytical, food chemical, biomedical/clinical, and environmental scientific communities so that they can effectively use these assays in the correct places to meet their needs.
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Affiliation(s)
- Reşat Apak
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Mustafa Özyürek
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Kubilay Güçlü
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Esra Çapanoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , Maslak, 34469 Istanbul, Turkey
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Estévez R, Mellado JMR, Mayén M. Oxidation of cumene hydroperoxide on glassy carbon electrodes in aqueous solution and its interaction with ascorbic and gallic acids. Electrochim Acta 2015. [DOI: 10.1016/j.electacta.2015.10.091] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Rivas P, Rodríguez Mellado J. Seeking a reliable electrode for the monitoring of the hydrogen peroxide reduction in the presence of antioxidants. Electrochim Acta 2015. [DOI: 10.1016/j.electacta.2015.05.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Sužnjević DŽ, Pastor FT, Gorjanović SŽ. DC polarographic examination of Hg2+ reduction applicability to antioxidant activity determination. Electrochim Acta 2015. [DOI: 10.1016/j.electacta.2015.04.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Van Leeuw R, Kevers C, Pincemail J, Defraigne J, Dommes J. Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2014.07.001] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Palma A, Ruiz Montoya M, Arteaga JF, Rodríguez Mellado JM. Determination of antioxidant activity of spices and their active principles by differential pulse voltammetry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:582-589. [PMID: 25264569 DOI: 10.1021/jf404578a] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The anodic oxidation of mercury in the presence of hydrogen peroxide in differential pulse voltammetry (DPV) was used to determine the antioxidant (AO) character of radical scavengers. Hydroperoxide radical is formed at the potentials of the oxidation peak on mercury electrodes, such radical reacting with the antioxidants in different extension. The parameter C10 (antioxidant concentration at which the peak area decreases by 10%) is used to measure the scavenging activity of the individual antioxidants. To establish the scavenging activity of antioxidant mixtures as a whole, the parameter, μ10 as the reverse of V10, V10 being the volume necessary to decrease the peak area in DPV by 10%, was selected. Higher μ10 values correspond to higher scavenging activity. The studies have been extended to aqueous extracts of some species. The results may be useful in explaining the effect of spices in vitro and in vivo studies.
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Affiliation(s)
- Alberto Palma
- Departamento de Ingeniería Quı́mica, Quı́mica Fı́sica y Quı́mica Orgánica, Facultad de Ciencias Experimentales, Campus de "El Carmen", Universidad de Huelva E-21071 Huelva, Spain
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Ulyanova EV, Larionov OG, Revina AA, Andrievskaya DV, Urusova LM, Fenin AA. Protective properties of wine products and the role of high performance liquid chromatography in the study of these properties. RUSSIAN CHEMICAL REVIEWS 2013. [DOI: 10.1070/rc2013v082n12abeh004332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Gorjanović S, Pastor FT, Vasić R, Novaković M, Simonović M, Milić S, Sužnjević D. Electrochemical versus spectrophotometric assessment of antioxidant activity of hop (Humulus lupulus L.) products and individual compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9089-9096. [PMID: 23971792 DOI: 10.1021/jf401718z] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Antioxidant (AO) activity of extracts of hop cones (Serbian domestic varieties) and commercial hop products (Saaz, Spalter, Spalter select, and Magnum pellets) was determined by parallel application of recently developed direct current (DC) polarographic and widely used DPPH assay. Correlations between 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging and total phenolics (TPC) determined by the Folin-Ciocalteu assay (FC) (0.99), and between H2O2 scavenging (HPS) and humulone content (H) determined by conductometric method (0.94), total resins (TR) (0.85), and hop storage index (HIS) (-0.90), were found statistically significant at p < 0.05 level while complete lack of HPS correlation with TPC and DPPH was observed. To obtain an insight into differences between results of AO assays applied, activity of individual compounds, prevalent hop phenolics, and bitter acids was determined. By far superior HPS activity of humulone was followed by catechin, quercetin, xanthohumol, lupulone, and rutin. In contrast, DPPH scavenging activity of phenolics (quercetin > catechin > rutin > xantohumol) was found substantially higher than activity of bitter acids. According to ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), higher AO activity was ascribed to phenolics, while almost neglecting humulone. Besides reliability, low cost, and an easy-to-handle procedure, an ability to recognize humulone as the major contributor of hop AO activity could allow DC polarographic assay to be applied in analysis of various hop-derived products.
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Affiliation(s)
- Stanislava Gorjanović
- Institute of General and Physical Chemistry, University of Belgrade , P.O. Box 45, 11158 Belgrade 118, Serbia
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Jakovetić SM, Jugović BZ, Gvozdenović MM, Bezbradica DI, Antov MG, Mijin DŽ, Knežević-Jugović ZD. Synthesis of Aliphatic Esters of Cinnamic Acid as Potential Lipophilic Antioxidants Catalyzed by Lipase B from Candida antarctica. Appl Biochem Biotechnol 2013; 170:1560-73. [DOI: 10.1007/s12010-013-0294-z] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Accepted: 05/07/2013] [Indexed: 10/26/2022]
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Gorjanović SŽ, Alvarez-Suarez JM, Novaković MM, Pastor FT, Pezo L, Battino M, Sužnjević DŽ. Comparative analysis of antioxidant activity of honey of different floral sources using recently developed polarographic and various spectrophotometric assays. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2012.12.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Davidović SM, Veljović MS, Pantelić MM, Baošić RM, Natić MM, Dabić DČ, Pecić SP, Vukosavljević PV. Physicochemical, antioxidant and sensory properties of peach wine made from redhaven cultivar. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1357-63. [PMID: 23301859 DOI: 10.1021/jf3043727] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.
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Affiliation(s)
- Sonja M Davidović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun-Belgrade, Serbia.
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Antioxidant activity of propolis extracts from Serbia: A polarographic approach. Food Chem Toxicol 2012; 50:3614-8. [DOI: 10.1016/j.fct.2012.07.029] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2012] [Revised: 07/06/2012] [Accepted: 07/17/2012] [Indexed: 11/22/2022]
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Gorjanović S, Komes D, Pastor FT, Belščak-Cvitanović A, Pezo L, Hečimović I, Sužnjević D. Antioxidant capacity of teas and herbal infusions: polarographic assessment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9573-9580. [PMID: 22950743 DOI: 10.1021/jf302375t] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Hydrogen peroxide scavenging (HPS) activity of unfermented (green, yellow, and white), partially fermented (oolong), and completely fermented (black) tea ( Camellia sinensis ), maté ( Ilex paraguariensis ), and various herbal infusions, as well as individual compounds (flavan-3-ols, flavonols, cinnamic and benzoic acids, and methylxanthines), was assessed by recently developed direct current (DC) polarographic assay. Correlations of tea and herbal infusion HPS activity with total phenolic content determined using the Folin-Ciocalteu assay (FC-GAE) (0.81 and 0.93), ferric reducing/antioxidant power (FRAP) (0.97 and 0.92), 1,1-diphenyl-2-picrylhydrazyl (DPPH) (0.77 and 0.80), and 2,2'-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) scavenging (0.86 and 0.86) were statistically significant. Correlations between relative antioxidant capacity index (RACI), calculated by assigning all applied assays equal weight, and HPS (0.98), FRAP (0.97), ABTS (0.89), and DPPH (0.89) confirmed DC polarographic assay reliability when applied individually. Correlation analysis, ANOVA, and Levene and Tukey's HSD tests unequivocally confirmed this reliable, rapid, and low-cost assay validity, clearly demonstrating its advantages over spectrophotometric assays applied.
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Affiliation(s)
- Stanislava Gorjanović
- Institute of General and Physical Chemistry , P.O. Box 45, 11 158 Belgrade 118, Serbia.
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Stanislava G. A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00407.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Polarographic study of hydrogen peroxide anodic current and its application to antioxidant activity determination. Talanta 2011; 85:1398-403. [DOI: 10.1016/j.talanta.2011.06.039] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2011] [Revised: 05/27/2011] [Accepted: 06/11/2011] [Indexed: 11/21/2022]
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Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1863-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Novaković MM, Stevanović SM, Gorjanović SŽ, Jovanovic PM, Tešević VV, Janković MA, Sužnjević DŽ. Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying. J Food Sci 2011; 76:C663-8. [DOI: 10.1111/j.1750-3841.2011.02144.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Gorjanović SZ, Novaković MM, Vukosavljević PV, Pastor FT, Tesević VV, Suznjević DZ. Polarographic assay based on hydrogen peroxide scavenging in determination of antioxidant activity of strong alcohol beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8400-8406. [PMID: 20604507 DOI: 10.1021/jf101158j] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Total antioxidant (AO) activity of strong alcohol beverages such as wine and plum brandies, whiskeys, herbal and sweet fruit liqueurs have been assessed using a polarographic assay based on hydrogen peroxide scavenging (HPS). Rank of order of total AO activity, expressed as percentage of decrease of anodic oxidation current of hydrogen peroxide, was found analogous with total phenolic content estimated by Folin-Ciocalteau (FC) assay and radical scavenging capacity against the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). Application of the assay for surveying of a quarter century long maturation of plum brandy in oak barrel was demonstrated. In addition, influence of different storage conditions on preservation of AO activity of some herbal liqueurs was surveyed. Wide area of application of this simple, fast, low cost and reliable assay in analysis and quality monitoring of various strong alcohol beverages was confirmed.
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