测定蜂蜜的抗氧化能力,又出新方法
创作:Asueyi 审核:JIAN 剑 2017年10月30日
  • 蜂蜜是一种优质的天然食物,源于花粉中的天然抗氧化剂如多酚类物质赋予蜂蜜抗氧化活性。
  • 测定蜂蜜总酚含量和抗氧化能力的经典方法为分光光度法。
  • 本文使用电分析联用虫漆酶生物传感器,评估蜂蜜的抗氧化能力。
  • 结果显示与分光光度法表现出良好相关性,且可用于酚类的半定量和定性测定。
  • 电分析方法简单成本低,且有研究可测定葡萄酒、咖啡等的抗氧化能力,配合相应的氧化还原酶测试提高灵敏度和选择性。
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Food Chemistry [IF:5.399]

Electroanalysis and laccase-based biosensor on the determination of phenolic content and antioxidant power of honey samples

电分析和基于虫漆酶的生物传感器测定蜂蜜样品的酚含量和抗氧化能力

10.1016/j.foodchem.2017.06.010

2017-12-15, Article

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Honey is a functional food widely consumed. Thus, the evaluation of honey samples to determine its phenolic content and antioxidant capacity (AOC) is relevant to determine its quality. Usually AOC is performed by spectrophotometric methods, which lacks reproducibility and practicality. In this context, the electroanalytical methods offer higher simplicity and accuracy. Hence, the aim of this work was to use of electroanalytical tools and laccase based biosensor on the evaluation of AOC and total phenol content (TPC) of honey samples from different countries. The antioxidant power established by electrochemical index presented good correlation with the spectrophotometric FRAP (Ferric Reducing Ability of Plasma) and DPPH (2,2-Diphenyl-1-Picrylhydrazyl) radical scavenging assays. Also, TPC results obtained by the biosensor agreed with the Folin-Ciocalteu (FC) assay. In addition to the semi quantitative results, the electroanalysis offered qualitative parameters, which were useful to indicate the nature of major phenolic compounds.

First Authors:
Jerônimo Raimundo de Oliveira Neto

Correspondence Authors:
Eric de Souza Gil

All Authors:
Jerônimo Raimundo de Oliveira Neto,Stefani Garcia Rezende,Gérman Sanz Lobón,Telma Alves Garcia,Isaac Yves Lopes Macedo,Luane Ferreira Garcia,Virgínia Farias Alves,Ieda Maria Sapateiro Torres,Mariângela Fontes Santiago,Fernando Schmidt,Eric de Souza Gil

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