Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts

TULLI, FIORELLA; PAZ ZANINI, VERÓNICA; RODRIGUEZ, SILVIA DEL CARMEN; LEMOS, MARIA LAURA; LOPEZ DE MISHIMA, BEATRIZ

FOOD TECHNOLOGY AND BIOTECHNOLOGY

FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY

Lugar: Zagreb; Año: 2020 vol. 58 p. 183 - 191

1330-9862

Fresh-cut fruits and vegetables are considered sources of antioxidantcompounds. However, their shelf life is limited due to nutritional, quality and safetydeterioration. Therefore, in recent decades, various methods have been reported for foodprocessing 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 theperformance of electrochemical and spectrophotometric methods in the analysis of the contentof polyphenolic compounds and ascorbic acid in extracts from fruits (eggplant), edibleroots (carrot) and leaves (rocket, lettuce and chard), and evaluate their capability to detectsmall changes in the antioxidant content in the eggplant extracts previously irradiated withdifferent UV-C light intensities.