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|Título:||Flavored waters: influence of ingredients on antioxidant capacity and terpenoid profile by HS-SPME/GC-MS|
|Autor:||Barroso, M. Fátima|
Noronha, J. P.
Oliveira, M. Beatriz P. P.
|Palavras-chave:||Total antioxidant capacity|
Total phenols and flavonoids contents
Radical scavenging activity
|Editora:||American Chemical Society Publications|
|Relatório da Série N.º:||Journal of Agricultural and Food Chemistry; Vol. 59, Issue 9|
|Resumo:||The antioxidant profiles of 39 water samples (29 flavored waters based on 10 natural waters) and 6 flavors used in their formulation (furnished by producers) were determined. Total phenol and flavonoid contents, reducing power, and DPPH radical scavenging activity were the optical techniques implemented and included in the referred profile. Flavor extracts were analyzed by HS-SPME/GC-MS to obtain the qualitative and quantitative profiles of the volatile fraction of essential oils. Results pointed out a higher reducing power (0.14 11.8 mg of gallic acid/L) and radical scavenging activity (0.29 211.5 mg Trolox/L) of flavored waters compared with the corresponding natural ones, an interesting fact concerning human health. Bioactive compounds, such as polyphenols, were present in all samples (0.5 359 mg of gallic acid/L), whereas flavonoids were not present either in flavored waters or in flavors. The major components of flavor extracts were monoterpenes, such as citral, R-limonene, carveol, and R-terpineol.|
|Versão do Editor:||http://pubs.acs.org/doi/abs/10.1021/jf1048244|
|Aparece nas colecções:||ISEP – GRAQ – Artigos|
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|ART_MBarroso_2011_GRAQ.pdf||95,84 kB||Adobe PDF||Ver/Abrir|
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