KFU. Card publication. Evaluation of the antioxidant capacity of cognacs and brandies by differential pulse voltammetry

KAZAN
FEDERAL UNIVERSITY

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EVALUATION OF THE ANTIOXIDANT CAPACITY OF COGNACS AND BRANDIES BY DIFFERENTIAL PULSE VOLTAMMETRY

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.K.Evaluation of the Antioxidant Capacity of Cognacs and Brandies by Differential Pulse Voltammetry / G.K. Ziyatdinova, I.R. Salikhova, H.C. Budnikov // J. Anal. Chem. - 2014. - V. 69. - � 12. - P. 1165-1170.

Annotation

Components of cognacs and brandies form anodic peaks at 0.44 and 0.59 V in the differential pulse voltammogram recorded on a glassy carbon electrode modified with multiwalled carbon nanotubes in phosphate buffer solution at pH 3.0. The effect of the pH of the supporting electrolyte and pulse parameters on the analytical signal is evaluated. It was found that the peak at 0.44 V is integral in nature; gallic acid contributes to this peak. The peak at 0.59 V is a result of the oxidation of ellagic acid. We developed a method for the evaluation of the antioxidant capacity (AOC) of cognacs and brandies by differential pulse voltammetry and tested it on nine samples. The total area of two oxidation steps was selected as a parameter characterizing the antioxidant properties. Antioxidant capacity was expressed in equivalents of ellagic acid per 100 mL of a beverage. Correlations between the AOC of beverages and their total AOC and ferric reducing power (r = 0.9752 and 0.9539) are found.

Keywords

Differential pulse voltammetry, modified electrodes, alcoholic beverages, phenolic antioxidants, antioxidant capacity, food analysis.

The name of the journal

JOURNAL OF ANALYTICAL CHEMISTRY

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

https://repository.kpfu.ru/eng/?p_id=107826&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.K.Evaluation of the Antioxidant Capacity of Cognacs and Brandies by Differential Pulse Voltammetry / G.K. Ziyatdinova, I.R. Salikhova, H.C. Budnikov // J. Anal. Chem. - 2014. - V. 69. - � 12. - P. 1165-1170.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=107826&p_lang=2	ru_RU
dc.description.abstract	JOURNAL OF ANALYTICAL CHEMISTRY	ru_RU
dc.description.abstract	Components of cognacs and brandies form anodic peaks at 0.44 and 0.59 V in the differential pulse voltammogram recorded on a glassy carbon electrode modified with multiwalled carbon nanotubes in phosphate buffer solution at pH 3.0. The effect of the pH of the supporting electrolyte and pulse parameters on the analytical signal is evaluated. It was found that the peak at 0.44 V is integral in nature; gallic acid contributes to this peak. The peak at 0.59 V is a result of the oxidation of ellagic acid. We developed a method for the evaluation of the antioxidant capacity (AOC) of cognacs and brandies by differential pulse voltammetry and tested it on nine samples. The total area of two oxidation steps was selected as a parameter characterizing the antioxidant properties. Antioxidant capacity was expressed in equivalents of ellagic acid per 100 mL of a beverage. Correlations between the AOC of beverages and their total AOC and ferric reducing power (r = 0.9752 and 0.9539) are found.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Differential pulse voltammetry	ru_RU
dc.subject	modified electrodes	ru_RU
dc.subject	alcoholic beverages	ru_RU
dc.subject	phenolic antioxidants	ru_RU
dc.subject	antioxidant capacity	ru_RU
dc.subject	food analysis.	ru_RU
dc.title	Evaluation of the antioxidant capacity of cognacs and brandies by differential pulse voltammetry	ru_RU
dc.type	Articles in international journals and collections	ru_RU