Repository logo
 
Publication

Flavored waters: influence of ingredients on antioxidant capacity and terpenoid profile by HS-SPME/GC-MS

2011Journal article Open access
Simple item page
dc.contributor.authorBarroso, M. Fátima
dc.contributor.authorNoronha, J. P.
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorOliveira, M. Beatriz P. P.
dc.date.accessioned2013-11-27T16:31:26Z
dc.date.available2013-11-27T16:31:26Z
dc.date.issued2011
dc.description.abstractThe 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.por
dc.identifier.doi10.1021/jf1048244pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/3005
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Chemical Society Publicationspor
dc.relation.ispartofseriesJournal of Agricultural and Food Chemistry; Vol. 59, Issue 9
dc.relation.publisherversionhttp://pubs.acs.org/doi/abs/10.1021/jf1048244por
dc.subjectTotal antioxidant capacitypor
dc.subjectFlavored waterpor
dc.subjectEssential oilspor
dc.subjectTotal phenols and flavonoids contentspor
dc.subjectRadical scavenging activitypor
dc.subjectReducing powerpor
dc.subjectHS-SPME/GC-MSpor
dc.titleFlavored waters: influence of ingredients on antioxidant capacity and terpenoid profile by HS-SPME/GC-MSpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage5072por
oaire.citation.startPage5062por
person.familyNamede Sá Barroso
person.familyNameDelerue-Matos
person.givenNameMaria de Fátima
person.givenNameCristina
person.identifier.ciencia-idAF16-22E5-5EBD
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0001-9011-5992
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id25631648000
person.identifier.scopus-author-id6603741848
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication3d701c85-4580-4614-be6d-5a1abc8cf729
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication.latestForDiscovery09f6a7bd-2f15-42b0-adc5-04bd22210519

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
ART_MBarroso_2011_GRAQ.pdf
Size:
95.84 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ISEP – GRAQ – Artigos