КФУ. Карточка публикации. New Electrochemistry-Based Approaches to Brandy Quality Evaluation Using Antioxidant Parameters

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NEW ELECTROCHEMISTRY-BASED APPROACHES TO BRANDY QUALITY EVALUATION USING ANTIOXIDANT PARAMETERS

Форма представления

Статьи в зарубежных журналах и сборниках

Год публикации

2015

Язык

английский

Авторы, сотрудники КФУ

Будников Герман Константинович, автор

Зиятдинова Гузель Камилевна, автор

Авторы, студенты КФУ

Салихова Инна Равилевна, автор

Библиографическое описание на языке оригинала

Ziyatdinova, G. New electrochemistry-based approaches to brandy quality evaluation using antioxidant parameters / G. Ziyatdinova, I. Salikhova, N. Skorobogatova, M. Chibisova, H. Budnikov // Food Anal. Methods. – 2015. – V. 8. - No. 7. – P. 1794-1803.

Аннотация

The electrochemical approaches based on coulometric titration, differential pulse voltammetry (DPV), and chronoamperometry have been tested for applicability to evaluation of brandy quality. The antioxidant properties of samples have been considered as markers of adulteration. Total antioxidant capacity (TAC), ferric reducing power (FRP), as well as ellagic acid equivalent antioxidant capacity (EAE AOC) have been evaluated for ten samples five of which have been recognized as adulteration by gas chromatography. Electrochemical data for adulterations and brandies are significantly different. DPV profile of adulterations is strongly different in comparison with brandy (the required peaks are absent and irrelevant peaks are appeared). Addition of vanillin-containing flavoring agents has been confirmed. Chronoamperometric EAE AOC equals to zero for four investigated adulterations.Electrochemical methods developed can be successfully applied for the brandy quality control.

Ключевые слова

Constant-current coulometry, voltammetry, chronoamperometry antioxidant capacity, brandy, food quality

Название журнала

Food Analytical Methods

URL

http://www.scopus.com/record/display.uri?eid=2-s2.0-84945497909&origin=resultslist&sort=plf-f&src=s&sid=C72B81C8EC3CBA364E32FFD94D14B0AA.WeLimyRvBMk2ky9SFKc8Q%3a200&sot=autdocs&sdt=autdocs&sl=17&s=AU-ID%286602647537%29&relpos=4&citeCnt=0&searchTerm=

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https://repository.kpfu.ru/?p_id=107828

Полная запись метаданных

Поле DC	Значение	Язык
dc.contributor.author	Будников Герман Константинович	ru_RU
dc.contributor.author	Зиятдинова Гузель Камилевна	ru_RU
dc.contributor.author	Салихова Инна Равилевна	ru_RU
dc.date.accessioned	2015-01-01T00:00:00Z	ru_RU
dc.date.available	2015-01-01T00:00:00Z	ru_RU
dc.date.issued	2015	ru_RU
dc.identifier.citation	Ziyatdinova, G. New electrochemistry-based approaches to brandy quality evaluation using antioxidant parameters / G. Ziyatdinova, I. Salikhova, N. Skorobogatova, M. Chibisova, H. Budnikov // Food Anal. Methods. – 2015. – V. 8. - No. 7. – P. 1794-1803.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/?p_id=107828	ru_RU
dc.description.abstract	Food Analytical Methods	ru_RU
dc.description.abstract	The electrochemical approaches based on coulometric titration, differential pulse voltammetry (DPV), and chronoamperometry have been tested for applicability to evaluation of brandy quality. The antioxidant properties of samples have been considered as markers of adulteration. Total antioxidant capacity (TAC), ferric reducing power (FRP), as well as ellagic acid equivalent antioxidant capacity (EAE AOC) have been evaluated for ten samples five of which have been recognized as adulteration by gas chromatography. Electrochemical data for adulterations and brandies are significantly different. DPV profile of adulterations is strongly different in comparison with brandy (the required peaks are absent and irrelevant peaks are appeared). Addition of vanillin-containing flavoring agents has been confirmed. Chronoamperometric EAE AOC equals to zero for four investigated adulterations.Electrochemical methods developed can be successfully applied for the brandy quality control.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Constant-current coulometry	ru_RU
dc.subject	voltammetry	ru_RU
dc.subject	chronoamperometry antioxidant capacity	ru_RU
dc.subject	brandy	ru_RU
dc.subject	food quality	ru_RU
dc.title	New Electrochemistry-Based Approaches to Brandy Quality Evaluation Using Antioxidant Parameters	ru_RU
dc.type	Статьи в зарубежных журналах и сборниках	ru_RU