Applicability of a Voltammetric Assay Based on the Electroreduction of Oxygen to Evaluate the Antioxidant Capacity of Pequi (Caryocar brasiliense Camb.) Pulp

被引：5
|
作者：
Pinheiro, Flavia A. [1 ,2 ]
Okumura, Leonardo L. [3 ]
Silva, Astrea F. S. [3 ]
Silva, Junio G. [3 ]
Ferreira, Leticia R. [2 ]
Barcellos, Edilton S. [3 ]
Fontes, Edimar A. F. [2 ]
机构：
[1] Inst Fed Educ Ciencia & Tecnol Espirito Santo, Campus Venda Nova do Imigrante, BR-29375000 Venda Nova Do Imigrante, ES, Brazil
[2] Univ Fed Vicosa, Dept Tecnol Alimentos, BR-36570000 Vicosa, MG, Brazil
[3] Univ Fed Vicosa, Dept Quim, BR-36570000 Vicosa, MG, Brazil
来源：
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY | 2018年 / 29卷 / 08期
关键词：
electrochemical techniques; food analysis; antioxidant capacity; bioactive compounds; pequi; ELECTROCHEMICAL METHODS; PHENOLIC ANTIOXIDANTS; TROPICAL FRUITS; EXTRACTS; CAROTENOIDS; PRINCIPLES; MECHANISM; BEVERAGES; KINETICS; BEHAVIOR;
D O I：
10.21577/0103-5053.20180038
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
This study aimed to use a differential pulse voltammetric (DPV) assay, based on the electroreduction of oxygen, to evaluate the antioxidant capacity of pequi pulp. The results were expressed in coefficient of antioxidant capacity (K), at different pH values and in trolox equivalent antioxidant capacity (TEAC), and were compared to the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) spectrophotometric assays. The principal component analysis showed higher K for pequi pulp extract and pH tending to 7.15. The antioxidant capacity was related to the presence of gallic acid in its composition. Regarding the TEAC value, the best result was obtained by the DPV test (53.43 +/- 5.14 mu mol trolox g(-1) pulp). The pequi pulp showed antioxidant capacity, compared to the standard antioxidant compounds evaluated. It was concluded that the voltammetric protocol was efficient to assess the total antioxidant capacity of pequi pulp and can be an alternative to conventional spectrophotometric assays, for the analysis of food matrices.
引用
收藏
页码：1653 / 1662
页数：10
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