KFU. Card publication. Coulometric titration with electrogenerated oxidants as a tool for evaluation of cognac and brandy antioxidant properties

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COULOMETRIC TITRATION WITH ELECTROGENERATED OXIDANTS AS A TOOL FOR EVALUATION OF COGNAC AND BRANDY ANTIOXIDANT PROPERTIES

Form of presentation

Articles in international journals and collections

Year of publication

2014

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Authors, employees of KFU

Budnikov German Konstantinovich, author

Ziyatdinova Guzel Kamilevna, author

Authors, students KFU

Salikhova Inna Ravilevna, author

Bibliographic description in the original language

Ziyatdinova G. Coulometric titration with electrogenerated oxidants as a tool for evaluation of cognac and brandy antioxidant properties / G. Ziyatdinova, I. Salikhova, H. Budnikov // Food Chem. - 2014. - V.150. - P.80-86.

Annotation

Stoichiometric coefficients for reactions of cognac antioxidants with coulometric titrants (electrogenerated bromine and hexacyanoferrate(III) ions) have been found. Ellagic and gallic acids react with both titrants while aldehydes (vanillin, syringic and coniferaldehyde) - with electrogenerated bromine only. Furfurals do not show significant reactivity toward both oxidants. Cognac and brandy total antioxidant capacity (TAC) and ferric reducing power (FRP) based on reactions with electrogenerated bromine and hexacyanoferrate(III) ions, respectively, have been evaluated. Both parameters for cognacs are statistically significant higher than for brandies and grow with the age increase. Beverages under investigation has shown relatively high antiradical activity toward 2,2-diphenyl-1-picrylhydrazyl (7-92% and 5-93% for cognacs and brandies, respectively). Total phenolics content has been evaluated by Folin-Ciocalteu method. Positive correlations (r = 0.8077-0.9617) have been observed.

Keywords

Constant-current coulometry, Electrogenerated oxidants, Antioxidant properties, Total antioxidant capacity, Ferric reducing power, Total phenolics, Cognac, Food analysis

The name of the journal

FOOD CHEMISTRY

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=107824&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Budnikov German Konstantinovich	ru_RU
dc.contributor.author	Ziyatdinova Guzel Kamilevna	ru_RU
dc.contributor.author	Salikhova Inna Ravilevna	ru_RU
dc.date.accessioned	2014-01-01T00:00:00Z	ru_RU
dc.date.available	2014-01-01T00:00:00Z	ru_RU
dc.date.issued	2014	ru_RU
dc.identifier.citation	Ziyatdinova G. Coulometric titration with electrogenerated oxidants as a tool for evaluation of cognac and brandy antioxidant properties / G. Ziyatdinova, I. Salikhova, H. Budnikov // Food Chem. - 2014. - V.150. - P.80-86.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=107824&p_lang=2	ru_RU
dc.description.abstract	FOOD CHEMISTRY	ru_RU
dc.description.abstract	Stoichiometric coefficients for reactions of cognac antioxidants with coulometric titrants (electrogenerated bromine and hexacyanoferrate(III) ions) have been found. Ellagic and gallic acids react with both titrants while aldehydes (vanillin, syringic and coniferaldehyde) - with electrogenerated bromine only. Furfurals do not show significant reactivity toward both oxidants. Cognac and brandy total antioxidant capacity (TAC) and ferric reducing power (FRP) based on reactions with electrogenerated bromine and hexacyanoferrate(III) ions, respectively, have been evaluated. Both parameters for cognacs are statistically significant higher than for brandies and grow with the age increase. Beverages under investigation has shown relatively high antiradical activity toward 2,2-diphenyl-1-picrylhydrazyl (7-92% and 5-93% for cognacs and brandies, respectively). Total phenolics content has been evaluated by Folin-Ciocalteu method. Positive correlations (r = 0.8077-0.9617) have been observed.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Constant-current coulometry	ru_RU
dc.subject	Electrogenerated oxidants	ru_RU
dc.subject	Antioxidant properties	ru_RU
dc.subject	Total antioxidant capacity	ru_RU
dc.subject	Ferric reducing power	ru_RU
dc.subject	Total phenolics	ru_RU
dc.subject	Cognac	ru_RU
dc.subject	Food analysis	ru_RU
dc.title	Coulometric titration with electrogenerated oxidants as a tool for evaluation of cognac and brandy antioxidant properties	ru_RU
dc.type	Articles in international journals and collections	ru_RU