PHYSICOCHEMICAL CHARACTERIZATION, ANTIOXIDANT ACTIVITY AND FINGERPRINTS OF INDUSTRIALIZED “DETOX” MIXED BEVERAGES BY PAPER SPRAY MASS SPECTROMETRY

Eliane Silva,Raquel Araújo,Rodinei Augusti,Jacqueline Takahashi,Júlio Melo

doi:10.21577/0100-4042.20170490

Abstract

The objective of this work was to determine the chemical composition, total phenolic compounds content, antioxidant capacity through the ABTS (2,20-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) method, as well as to evaluate the use of paper spray ionization mass spectrometry (PS-MS) to obtain fingerprints in different brands of mixed industrialized beverage based on fruits and vegetables with “detox” denomination. The carbohydrate contents ranged from 4.17% (sample D) to 12.72% (sample G). The differences may be related to the composition and proportion of the ingredients present in each formulation. The contents of total phenolic compounds varied between 26.75 mg GAE (gallic acid equivalents) g-1 (sample F) to 48.61 mg GAE g-1 (sample D). The samples A, B and C contain cabbage, spinach and parsley and presented significantly higher phenolic compounds content than the other samples. The antioxidant activity values varied between 1.76 µmol L-1 Trolox g-1 (sample B) to 18.95 µmol L-1 Trolox g-1 (sample E). The brands E, F, and G, that presented higher antioxidant potential, have ingredients pineapple, apple, cabbage, and ginger as common. The analysis of PS-MS allowed for the identification of a number of substances, including organic acids, sugars, and phenolic acids. PS-MS is a relatively simple method, fast and efficient to obtain fingerprints of mixed beverages.

Highlights

The practice of healthy eating is related to, among other factors, the consumption of fruits and vegetables, which contributes to the proper maintenance of health and prevention of diseases.[1,2] The World Health Organization (WHO, 2016) recommends the consumption of five daily portions of fruits and vegetables
Phenolic compounds are secondary metabolites that are present in vegetables, with a wide variety of chemical structures
The chemical structure of the compounds present an aromatic ring having one or more hydroxyl groups, being able to vary from a simple phenolic molecule to a complex polymer of high molecular weight.[3,6]

Summary

Introduction

The practice of healthy eating is related to, among other factors, the consumption of fruits and vegetables, which contributes to the proper maintenance of health and prevention of diseases.[1,2] The World Health Organization (WHO, 2016) recommends the consumption of five daily portions of fruits and vegetables. The chemical structure of the compounds present an aromatic ring having one or more hydroxyl groups, being able to vary from a simple phenolic molecule to a complex polymer of high molecular weight.[3,6] The main groups are simple phenolics, hydroxybenzoic acids, hydroxycinnamic acids, phenylacetic acids, flavonoids.[7] Antioxidant compounds have a role in reducing oxidative stress because they can eliminate free radicals directly, as in the case of vitamins, or indirectly, by the minerals that act as cofactors of antioxidant enzymes.[8] For the identification of bioactive compounds and their antioxidant capacity, there are different methods. Different analytical techniques are utilized for a more comprehensive characterization of

Objectives

Results

Conclusion