Abstract

SUMMARYResearch backgroundFresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as well as for the determination of antioxidant compounds, due to their many benefits when consumed. The aim of the present work is to compare the performance of electrochemical and spectrophotometric methods in the analysis of the content of polyphenolic compounds and ascorbic acid in extracts from fruits (eggplant), edible roots (carrot) and leaves (rocket, lettuce and chard), and evaluate their capability to detect small changes in the antioxidant content in the eggplant extracts previously irradiated with different UV-C light intensities.Experimental approachPolyphenolic compounds and ascorbic acid were determined by electrochemical and spectrophotometric methods. An enzymatic biosensor and a nanocomposite sensor were used for polyphenolic compounds and ascorbic acid, respectively, in electrochemical measurements, while Folin-Ciocalteu and Kampfenkel methods were used for spectrophotometric measurements.Results and conclusionResults obtained through the different methodologies were comparable and consistent with each other. Both methods allowed determining the content of ascorbic acid and polyphenolic compounds in the fruit and vegetable extracts. Moreover, both techniques enable the detection of the analyte concentration changes in samples exposed to different UV-C intensities and storage days. Finally, it was observed that the antioxidant capacity depends on the type of food, treatment and storage period.Novelty and scientific contributionBoth methodologies were suitable for the quantification of analytes; however, the electrochemical sensors provided higher specificity and selectivity, applicable to different fruit and vegetable matrices, obtaining results with higher precision, in shorter time and with a smaller sample volume, minimizing the economic costs because of the lower consumption of reagents.

Highlights

  • Fruits and vegetables are the main natural sources of the most important antioxidants in diet, such as polyphenolic compounds (PPhC) and ascorbic acid (AA)

  • Both methods allowed determining the content of ascorbic acid and polyphenolic compounds in the fruit and vegetable extracts

  • Both techniques enable the detection of the analyte concentration changes in samples exposed to different ultraviolet light (UV)-C intensities and storage days

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Summary

Introduction

Fruits and vegetables are the main natural sources of the most important antioxidants in diet, such as polyphenolic compounds (PPhC) and ascorbic acid (AA). These compounds have been reported to be potentially applicable for the prevention of some chronic and neurodegenerative diseases [1,2]. A widely used method in food processing is to offer fresh-cut vegetables and fruits that maintain their in natura state, without altering their intrinsic characteristics. This method allows consumers to perceive food attributes, such as fresh appearance and flavour, and make them easier to consume. The development and application of technologies aimed at preserving the quality of fresh-cut products are required

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