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Advisor(s)
Abstract(s)
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.
Description
Keywords
Total antioxidant capacity Flavored water Essential oils Total phenols and flavonoids contents Radical scavenging activity Reducing power HS-SPME/GC-MS
Citation
Publisher
American Chemical Society Publications