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

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dc.contributor.authorPardo Botello, Rosario
dc.contributor.authorChamizo Calero, Fátima
dc.contributor.authorRodríguez Corchado, Raquel
dc.contributor.authorTorre Carreras, Rosa de la
dc.contributor.authorGaleano Díaz, Teresa
dc.contributor.authorMonago Maraña, Olga
dc.date.accessioned2024-05-20T11:17:48Z
dc.date.available2024-05-20T11:17:48Z
dc.date.issued2021-12-01
dc.description.abstractThe 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.en
dc.description.versionversión final
dc.identifier.doihttps://doi.org/10.1007/s12161-021-02175-1
dc.identifier.issn1936-9751 - eISSN 1936-976X
dc.identifier.urihttps://hdl.handle.net/20.500.14468/11567
dc.journal.titleFood Analytical Methods
dc.journal.volume15
dc.language.isoen
dc.publisherSpringer
dc.relation.centerFacultad de Ciencias
dc.relation.departmentCiencias Analíticas
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.subject.keywordstomatoes
dc.subject.keywordslipophilic and hydrophilic antioxidant activities
dc.subject.keywordsFolin-Ciocalteu and TEAC assays
dc.subject.keywordsfront-face fluorescence
dc.subject.keywordsexcitation-emission matrices-PARAFAC
dc.titleEvaluation of hydrophilic and lipophilic antioxidant capacity in Spanish tomato paste: usefulness of front-face total fluroescence signal combined with PARAFACes
dc.typejournal articleen
dc.typeartículoes
dspace.entity.typePublication
relation.isAuthorOfPublicationee9ceafc-e763-4814-87ae-e2bb2b43d660
relation.isAuthorOfPublication.latestForDiscoveryee9ceafc-e763-4814-87ae-e2bb2b43d660
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