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J Food Sci. 2011 Aug;76(6):C916-20. doi: 10.1111/j.1750-3841.2011.02256.x. Epub 2011 Jul 5.

Abrasive stripping square-wave voltammetry of blackberry, raspberry, strawberry, pomegranate, and sweet and blue potatoes.

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1
Rudjer Bošković Inst., Bijenička 54, HR-10000 Zagreb, Croatia. slovric@irb.hr

Abstract

Electro-oxidation potentials of 7 fruits and vegetables were determined by abrasive stripping voltammetry. The responses were characterized by 2 peaks with maxima at 0.45 and 0.55 V compared with Ag/AgCl, respectively. Both electrode reactions appear reversible at a frequency of 8 Hz. They can be ascribed to anthocyanidins and ellagic acid as electroactive compounds. By this method, an antioxidative capacity of a certain plant can be quickly estimated without extraction of active components.

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