KFU. Card publication. New Electrochemistry-Based Approaches to Brandy Quality Evaluation Using Antioxidant Parameters

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FEDERAL UNIVERSITY

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

Form of presentation

Articles in international journals and collections

Year of publication

2015

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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. 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.

Annotation

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.

Keywords

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

The name of the journal

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=

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

https://repository.kpfu.ru/eng/?p_id=107828&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	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/eng/?p_id=107828&p_lang=2	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	Articles in international journals and collections	ru_RU