Physicochemical characterization, antioxidant activity and fingerprints of industrialized "detox" mixed beverages by paper spray mass spectrometry
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Universidade Federal de Minas Gerais
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Artigo de periódico
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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.
Abstract
Assunto
Espectrometria de massas, Bebidas detox
Palavras-chave
Phenolic compounds, ABTS, Mixed beverage, PS-MS
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Endereço externo
https://www.scielo.br/j/qn/a/WgQ8ZnVJZZymV9SzH4rgg3F/?lang=en