Abstract
This study aimed to use a differential pulse voltammetric (DPV) assay, based on the electroreduction of oxygen, to evaluate the antioxidant capacity of pequi pulp. The results were expressed in coefficient of antioxidant capacity (K), at different pH values and in trolox equivalent antioxidant capacity (TEAC), and were compared to the 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) spectrophotometric assays. The principal component analysis showed higher K for pequi pulp extract and pH tending to 7.15. The antioxidant capacity was related to the presence of gallic acid in its composition. Regarding the TEAC value, the best result was obtained by the DPV test (53.43 ± 5.14 µmol trolox g-1 pulp). The pequi pulp showed antioxidant capacity, compared to the standard antioxidant compounds evaluated. It was concluded that the voltammetric protocol was efficient to assess the total antioxidant capacity of pequi pulp and can be an alternative to conventional spectrophotometric assays, for the analysis of food matrices.
Highlights
The assessment of the antioxidant potential of foods is carried out by the determination of their antioxidant capacity
A principal component analysis (PCA) was applied to produce graphics for better explaining the results found for the antioxidant compounds, according to K and pH, using the Matlab platform.[30]
These peaks are from the 0.1 mol L-1 Britton-Robinson buffer, as their intensity was similar to that of peaks obtained after the addition of the antioxidant standards and pequi pulp extract
Summary
The assessment of the antioxidant potential of foods is carried out by the determination of their antioxidant capacity. This hinders the comparison of results obtained by different authors that used different methodologies
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