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Investigating the Antioxidant Capacity of Fruits and Fruit Byproducts through an Introductory Food Chemistry Experiment for High School

2017Journal article Open access
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dc.contributor.authorSoares, Cristina
dc.contributor.authorCorreia, Manuela
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorBarroso, M. Fátima
dc.date.accessioned2019-04-17T14:36:58Z
dc.date.available2019-04-17T14:36:58Z
dc.date.issued2017
dc.description.abstractThis paper reports a laboratorial internship included in the Portuguese Science and Technology promotion program “Internships for Young People in Laboratories (Ciência Viva no Laboratório)”, which provided high school students an opportunity to approach the reality of scientific and technological research in a higher education institution. During this internship, students acquired knowledge related to the assessment of the total antioxidant capacity (TAC) of fruits and their byproducts while learning techniques, such as molecular spectrophotometry, as an analytical methodology to measure TAC using the ferric reducing antioxidant power (FRAP) and the total phenolic content (TPC) assays. First, the students were introduced to solid–liquid extraction as a conventional technique to extract antioxidants from the selected matrices. In order to optimize the extraction yield, different solvents, temperatures, and extraction times were used. Then, the students developed skills on TPC and FRAP assays by performing calibration curves using standard antioxidants, namely, gallic acid and ascorbic acid, prior to the measurement of the TAC of fruits (apple and orange) and respective byproducts. Final analysis included TAC values for comparison between fruits and their byproducts and also the influence of the extraction conditions on the TAC levels. At the end, the students presented their findings in a scientific poster and in a postlaboratory quiz. This laboratorial internship has been carried out since 2012 and was designed to be performed during a week, 7 h per day, in groups of two young students antioxidant power (FRAP) and the total phenolic content (TPC) assays. First, the students were introduced to solid−liquid extraction as a conventional technique to extract antioxidants from the selected matrices. In order to optimize the extraction yield, different solvents, temperatures, and extraction times were used. Then, the students developed skills on TPC and FRAP assays by performing calibration curves using standard antioxidants, namely, gallic acid and ascorbic acid, prior to the measurement of the TAC of fruits (apple and orange) and respective byproducts. Final analysis included TAC values for comparison between fruits and their byproducts and also the influence of the extraction conditions on the TAC levels. At the end, the students presented their findings in a scientific poster and in a postlaboratory quiz. This laboratorial internship has been carried out since 2012 and was designed to be performed during a week, 7 h per day, in groups of two young students.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1021/acs.jchemed.7b00045pt_PT
dc.identifier.issn0021-9584
dc.identifier.issn1938-1328
dc.identifier.urihttp://hdl.handle.net/10400.22/13628
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAmerican Chemical Societypt_PT
dc.relation.publisherversionhttps://pubs.acs.org/doi/10.1021/acs.jchemed.7b00045pt_PT
dc.subjectHigh School/Introductory Chemistrypt_PT
dc.subjectAnalytical Chemistrypt_PT
dc.subjectLaboratory Instructionpt_PT
dc.subjectHands-On Learning/Manipulativespt_PT
dc.subjectInstrumental Methodspt_PT
dc.subjectNatural Productspt_PT
dc.subjectOxidation/Reductionpt_PT
dc.subjectQuantitative Analysispt_PT
dc.subjectSpectroscopypt_PT
dc.titleInvestigating the Antioxidant Capacity of Fruits and Fruit Byproducts through an Introductory Food Chemistry Experiment for High Schoolpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage1295pt_PT
oaire.citation.issue9pt_PT
oaire.citation.startPage1291pt_PT
oaire.citation.titleJournal of Chemical Educationpt_PT
oaire.citation.volume94pt_PT
oaire.fundingStream5876
person.familyNameDias Soares
person.familyNameCorreia
person.familyNameDelerue-Matos
person.familyNamede Sá Barroso
person.givenNameCristina Maria
person.givenNameManuela
person.givenNameCristina
person.givenNameMaria de Fátima
person.identifier.ciencia-id5016-4F99-C69D
person.identifier.ciencia-idBC18-CB0A-E027
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.ciencia-idAF16-22E5-5EBD
person.identifier.orcid0000-0003-0924-9681
person.identifier.orcid0000-0002-3014-5089
person.identifier.orcid0000-0002-3924-776X
person.identifier.orcid0000-0001-9011-5992
person.identifier.ridD-8725-2013
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id7102145897
person.identifier.scopus-author-id6603741848
person.identifier.scopus-author-id25631648000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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