Evaluation of hydrophilic and lipophilic antioxidant capacity in Spanish tomato paste: usefulness of front-face total fluroescence signal combined with PARAFAC

Pardo-Botello, Rosario, Chamizo-Calero, Fátima, Monago Maraña, Olga, Rodríguez Corchado, Raquel, Torre Carreras, Rosa de la y Galeano-Díaz, Teresa . (2021) Evaluation of hydrophilic and lipophilic antioxidant capacity in Spanish tomato paste: usefulness of front-face total fluroescence signal combined with PARAFAC. Food Analytical Methods (2022), 15, 981-992

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Título Evaluation of hydrophilic and lipophilic antioxidant capacity in Spanish tomato paste: usefulness of front-face total fluroescence signal combined with PARAFAC
Autor(es) Pardo-Botello, Rosario
Chamizo-Calero, Fátima
Monago Maraña, Olga
Rodríguez Corchado, Raquel
Torre Carreras, Rosa de la
Galeano-Díaz, Teresa
Materia(s) Ciencias
Abstract The hydrophilic and lipophilic antioxidant activities due to the main bioactive components present in Spanish tomato paste samples were studied, using standardized and fluorescent methods. After extraction, phenolic antioxidants (Folin-Ciocalteu method) and total antioxidant activity (TEAC assay) were evaluated, examining differences between hydrophilic and lipophilic extracts corresponding to different samples. Total fluorescence spectra of extracts (excitation-emission matrices, EEMs) were recorded in the front-face mode at two different ranges: 210-300 nm/ 310-390 nm, and 295-350 nm/380-480 nm, for excitation and emission, respectively, in the hydrophilic extracts. In the lipophilic extracts, the first range was 230-283 nm/290-340 nm, while the second range was 315-383 nm/390-500 nm for excitation and emission, respectively. EEMs from a set of 22 samples were analyzed by the second-order multivariate technique Parallel Factor Analysis (PARAFAC). Tentative assignation of the different components to the various fluorophores of tomato was tried, based on literature. Correlation between the antioxidant activity and score values retrieved for different components in PARAFAC model was obtained. The possibility of using EEMs-PARAFAC to evaluate antioxidant activity of hydrophilic and lipophilic compounds in these samples was examined, obtaining good results in accordance with the Folin-Ciocalteu and TEAC assays.
Palabras clave tomatoes
lipophilic and hydrophilic antioxidant activities
Folin-Ciocalteu and TEAC assays
front-face fluorescence
excitation-emission matrices-PARAFAC
Editor(es) Springer
Fecha 2021-12-01
Formato application/pdf
Identificador bibliuned:DptoCA-FCIE-Articulos-Omonago-0004
http://e-spacio.uned.es/fez/view/bibliuned:DptoCA-FCIE-Articulos-Omonago-0004
DOI - identifier https://doi.org/10.1007/s12161-021-02175-1
ISSN - identifier 1936-9751 - eISSN 1936-976X
Nombre de la revista Food Analytical Methods
Número de Volumen 15
Página inicial 981
Página final 992
Publicado en la Revista Food Analytical Methods (2022), 15, 981-992
Idioma eng
Versión de la publicación acceptedVersion
Tipo de recurso Article
Derechos de acceso y licencia http://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
Tipo de acceso Acceso abierto
Notas adicionales The registered version of this article, first published in Food Analytical Methods, is available online at the publisher's website: Springer, https://doi.org/10.1007/s12161-021-02175-1
Notas adicionales La versión registrada de este artículo, publicado por primera vez en Food Analytical Methods, está disponible en línea en el sitio web del editor: Springer, https://doi.org/10.1007/s12161-021-02175-1

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Creado: Tue, 13 Feb 2024, 06:01:06 CET