PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRY
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Química Nova (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020000300319 |
Resumo: | The objective of this work was to determine the chemical composition, total phenolic compounds content, antioxidant capacity through the ABTS (2,20-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) method, as well as to evaluate the use of paper spray ionization mass spectrometry (PS-MS) to obtain fingerprints in different brands of mixed industrialized beverage based on fruits and vegetables with “detox” denomination. The carbohydrate contents ranged from 4.17% (sample D) to 12.72% (sample G). The differences may be related to the composition and proportion of the ingredients present in each formulation. The contents of total phenolic compounds varied between 26.75 mg GAE (gallic acid equivalents) g-1 (sample F) to 48.61 mg GAE g-1 (sample D). The samples A, B and C contain cabbage, spinach and parsley and presented significantly higher phenolic compounds content than the other samples. The antioxidant activity values varied between 1.76 µmol L-1 Trolox g-1 (sample B) to 18.95 µmol L-1 Trolox g-1 (sample E). The brands E, F, and G, that presented higher antioxidant potential, have ingredients pineapple, apple, cabbage, and ginger as common. The analysis of PS-MS allowed for the identification of a number of substances, including organic acids, sugars, and phenolic acids. PS-MS is a relatively simple method, fast and efficient to obtain fingerprints of mixed beverages. |
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PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRYphenolic compoundsABTSmixed beveragePS-MSThe objective of this work was to determine the chemical composition, total phenolic compounds content, antioxidant capacity through the ABTS (2,20-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) method, as well as to evaluate the use of paper spray ionization mass spectrometry (PS-MS) to obtain fingerprints in different brands of mixed industrialized beverage based on fruits and vegetables with “detox” denomination. The carbohydrate contents ranged from 4.17% (sample D) to 12.72% (sample G). The differences may be related to the composition and proportion of the ingredients present in each formulation. The contents of total phenolic compounds varied between 26.75 mg GAE (gallic acid equivalents) g-1 (sample F) to 48.61 mg GAE g-1 (sample D). The samples A, B and C contain cabbage, spinach and parsley and presented significantly higher phenolic compounds content than the other samples. The antioxidant activity values varied between 1.76 µmol L-1 Trolox g-1 (sample B) to 18.95 µmol L-1 Trolox g-1 (sample E). The brands E, F, and G, that presented higher antioxidant potential, have ingredients pineapple, apple, cabbage, and ginger as common. The analysis of PS-MS allowed for the identification of a number of substances, including organic acids, sugars, and phenolic acids. PS-MS is a relatively simple method, fast and efficient to obtain fingerprints of mixed beverages.Sociedade Brasileira de Química2020-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020000300319Química Nova v.43 n.3 2020reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.21577/0100-4042.20170490info:eu-repo/semantics/openAccessSilva,Eliane Beatriz M.Augusti,RodineiMelo,Júlio O. F.Takahashi,Jacqueline AparecidaAraújo,Raquel L. Bello deeng2020-05-28T00:00:00Zoai:scielo:S0100-40422020000300319Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2020-05-28T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false |
dc.title.none.fl_str_mv |
PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRY |
title |
PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRY |
spellingShingle |
PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRY Silva,Eliane Beatriz M. phenolic compounds ABTS mixed beverage PS-MS |
title_short |
PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRY |
title_full |
PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRY |
title_fullStr |
PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRY |
title_full_unstemmed |
PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRY |
title_sort |
PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRY |
author |
Silva,Eliane Beatriz M. |
author_facet |
Silva,Eliane Beatriz M. Augusti,Rodinei Melo,Júlio O. F. Takahashi,Jacqueline Aparecida Araújo,Raquel L. Bello de |
author_role |
author |
author2 |
Augusti,Rodinei Melo,Júlio O. F. Takahashi,Jacqueline Aparecida Araújo,Raquel L. Bello de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Silva,Eliane Beatriz M. Augusti,Rodinei Melo,Júlio O. F. Takahashi,Jacqueline Aparecida Araújo,Raquel L. Bello de |
dc.subject.por.fl_str_mv |
phenolic compounds ABTS mixed beverage PS-MS |
topic |
phenolic compounds ABTS mixed beverage PS-MS |
description |
The objective of this work was to determine the chemical composition, total phenolic compounds content, antioxidant capacity through the ABTS (2,20-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) method, as well as to evaluate the use of paper spray ionization mass spectrometry (PS-MS) to obtain fingerprints in different brands of mixed industrialized beverage based on fruits and vegetables with “detox” denomination. The carbohydrate contents ranged from 4.17% (sample D) to 12.72% (sample G). The differences may be related to the composition and proportion of the ingredients present in each formulation. The contents of total phenolic compounds varied between 26.75 mg GAE (gallic acid equivalents) g-1 (sample F) to 48.61 mg GAE g-1 (sample D). The samples A, B and C contain cabbage, spinach and parsley and presented significantly higher phenolic compounds content than the other samples. The antioxidant activity values varied between 1.76 µmol L-1 Trolox g-1 (sample B) to 18.95 µmol L-1 Trolox g-1 (sample E). The brands E, F, and G, that presented higher antioxidant potential, have ingredients pineapple, apple, cabbage, and ginger as common. The analysis of PS-MS allowed for the identification of a number of substances, including organic acids, sugars, and phenolic acids. PS-MS is a relatively simple method, fast and efficient to obtain fingerprints of mixed beverages. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020000300319 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020000300319 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.21577/0100-4042.20170490 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
dc.source.none.fl_str_mv |
Química Nova v.43 n.3 2020 reponame:Química Nova (Online) instname:Sociedade Brasileira de Química (SBQ) instacron:SBQ |
instname_str |
Sociedade Brasileira de Química (SBQ) |
instacron_str |
SBQ |
institution |
SBQ |
reponame_str |
Química Nova (Online) |
collection |
Química Nova (Online) |
repository.name.fl_str_mv |
Química Nova (Online) - Sociedade Brasileira de Química (SBQ) |
repository.mail.fl_str_mv |
quimicanova@sbq.org.br |
_version_ |
1750318120149450752 |