Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/6746
Título: Assessing and comparing the total antioxidant capacity of commercial beverages: application to beers, wines, waters and soft drinks using TRAP, TEAC and FRAP methods.
Autor: Queirós, Raquel B.
Tafulo, Paula A. R.
Sales, M. Goreti F.
Palavras-chave: Antioxidant capacity
beer
beverages
FRAP
soft drinks
TEAC
Trolox Equivalent Antioxidant Capacity
Total Radical trapping Antioxidant Parameter
Data: 2012
Editora: Bentham Science
Resumo: This work measures and tries to compare the Antioxidant Capacity (AC) of 50 commercial beverages of different kinds: 6 wines, 12 beers, 18 soft drinks and 14 flavoured waters. Because there is no reference procedure established for this purpose, three different optical methods were used to analyse these samples: Total Radical trapping Antioxidant Parameter (TRAP), Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric ion Reducing Antioxidant Parameter (FRAP). These methods differ on the chemical background and nature of redox system. The TRAP method involves the transfer of hydrogen atoms while TEAC and FRAP involves electron transfer reactions. The AC was also assessed against three antioxidants of reference, Ascorbic acid (AA), Gallic acid (GA) and 6-hydroxy-2,5,7,8-tetramethyl- 2-carboxylic acid (Trolox). The results obtained were analyzed statistically. Anova one-way tests were applied to all results and suggested that methods and standards exhibited significant statistical differences. The possible effect of sample features in the AC, such as gas, flavours, food colouring, sweeteners, acidity regulators, preservatives, stabilizers, vitamins, juice percentage, alcohol percentage, antioxidants and the colour was also investigated. The AC levels seemed to change with brand, kind of antioxidants added, and kind of flavour, depending on the sample. In general, higher ACs were obtained for FRAP as method, and beer for kind of sample, and the standard expressing the smaller AC values was GA.
URI: http://hdl.handle.net/10400.22/6746
DOI: 10.2174/1386207311316010004#sthash.DGDPA58e.dpuf
ISSN: 1386-2073
Versão do Editor: http://www.ingentaconnect.com/content/ben/cchts/2013/00000016/00000001/art00004?crawler=true
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