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Abrasive Stripping Square-Wave Voltammetry of Blackberry, Raspberry, Strawberry, Pomegranate, and Sweet and Blue Potatoes
Article first published online: 5 JUL 2011
DOI: 10.1111/j.1750-3841.2011.02256.x
© 2011 Institute of Food Technologists®
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How to Cite
Komorsky-Lovrić, Š. and Novak, I. (2011), Abrasive Stripping Square-Wave Voltammetry of Blackberry, Raspberry, Strawberry, Pomegranate, and Sweet and Blue Potatoes. Journal of Food Science, 76: C916–C920. doi: 10.1111/j.1750-3841.2011.02256.x
Publication History
- Issue published online: 5 AUG 2011
- Article first published online: 5 JUL 2011
- MS 20110337 Submitted 3/16/2011, Accepted 5/9/2011.
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Keywords:
- anthocyanidins;
- anthocyanins;
- blackberry;
- blue potato;
- ellagic acid;
- graphite electrode;
- pomegranate;
- raspberry;
- square-wave voltammetry;
- strawberry
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.