Flavored Waters: Influence of Ingredients on Antioxidant Capacity and Terpenoid Profile by HS-SPME/GC-MS

João Paulo da Costa de Noronha

doi:10.1021/jf1048244

Flavored Waters: Influence of Ingredients on Antioxidant Capacity and Terpenoid Profile by HS-SPME/GC-MS

João Paulo da Costa de Noronha

CQFB-REQUIMTE - Centro de Química Fina e Biotecnologia (Lab. Associado REQUIMTE)

Research output: Contribution to journal › Article › peer-review

43 Citations (Scopus)

Abstract

The antioxidant profiles of 39 water samples (29 flavored waters based on 10 natural waters) and 6 flavors used in their formulation (furnished by producers) were determined. Total phenol and flavonoid contents, reducing power, and DPPH radical scavenging activity were the optical techniques implemented and included in the referred profile. Flavor extracts were analyzed by HS-SPME/GC-MS to obtain the qualitative and quantitative profiles of the volatile fraction of essential oils. Results pointed out a higher reducing power (0.14-11.8 mg of gallic acid/L) and radical scavenging activity (0.29-211.5 mg Trolox/L) of flavored waters compared with the corresponding natural ones, an interesting fact concerning human health. Bioactive compounds, such as polyphenols, were present in all samples (0.5-359 mg of gallic acid/L), whereas flavonoids were not present either in flavored waters or in flavors. The major components of flavor extracts were monoterpenes, such as citral, alpha-limonene, carveol, and alpha-terpineol.

Original language	Unknown
Pages (from-to)	5062-5072
Journal	Journal of Agricultural and Food Chemistry
Volume	59
Issue number	9
DOIs	https://doi.org/10.1021/jf1048244
Publication status	Published - 1 Jan 2011

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10.1021/jf1048244

Cite this

@article{36253d48407f453ebb4b4e81d42b5084,

title = "Flavored Waters: Influence of Ingredients on Antioxidant Capacity and Terpenoid Profile by HS-SPME/GC-MS",

abstract = "The antioxidant profiles of 39 water samples (29 flavored waters based on 10 natural waters) and 6 flavors used in their formulation (furnished by producers) were determined. Total phenol and flavonoid contents, reducing power, and DPPH radical scavenging activity were the optical techniques implemented and included in the referred profile. Flavor extracts were analyzed by HS-SPME/GC-MS to obtain the qualitative and quantitative profiles of the volatile fraction of essential oils. Results pointed out a higher reducing power (0.14-11.8 mg of gallic acid/L) and radical scavenging activity (0.29-211.5 mg Trolox/L) of flavored waters compared with the corresponding natural ones, an interesting fact concerning human health. Bioactive compounds, such as polyphenols, were present in all samples (0.5-359 mg of gallic acid/L), whereas flavonoids were not present either in flavored waters or in flavors. The major components of flavor extracts were monoterpenes, such as citral, alpha-limonene, carveol, and alpha-terpineol.",

keywords = "total antioxidant capacity, total phenols and flavonoids contents, reducing power, HS-SPME/GC-MS, radical scavenging activity, flavored water, essential oils",

author = "Noronha, {Jo{\~a}o Paulo da Costa de}",

year = "2011",

month = jan,

day = "1",

doi = "10.1021/jf1048244",

language = "Unknown",

volume = "59",

pages = "5062--5072",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "ACS - American Chemical Society",

number = "9",

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TY - JOUR

T1 - Flavored Waters: Influence of Ingredients on Antioxidant Capacity and Terpenoid Profile by HS-SPME/GC-MS

AU - Noronha, João Paulo da Costa de

PY - 2011/1/1

Y1 - 2011/1/1

N2 - The antioxidant profiles of 39 water samples (29 flavored waters based on 10 natural waters) and 6 flavors used in their formulation (furnished by producers) were determined. Total phenol and flavonoid contents, reducing power, and DPPH radical scavenging activity were the optical techniques implemented and included in the referred profile. Flavor extracts were analyzed by HS-SPME/GC-MS to obtain the qualitative and quantitative profiles of the volatile fraction of essential oils. Results pointed out a higher reducing power (0.14-11.8 mg of gallic acid/L) and radical scavenging activity (0.29-211.5 mg Trolox/L) of flavored waters compared with the corresponding natural ones, an interesting fact concerning human health. Bioactive compounds, such as polyphenols, were present in all samples (0.5-359 mg of gallic acid/L), whereas flavonoids were not present either in flavored waters or in flavors. The major components of flavor extracts were monoterpenes, such as citral, alpha-limonene, carveol, and alpha-terpineol.

AB - The antioxidant profiles of 39 water samples (29 flavored waters based on 10 natural waters) and 6 flavors used in their formulation (furnished by producers) were determined. Total phenol and flavonoid contents, reducing power, and DPPH radical scavenging activity were the optical techniques implemented and included in the referred profile. Flavor extracts were analyzed by HS-SPME/GC-MS to obtain the qualitative and quantitative profiles of the volatile fraction of essential oils. Results pointed out a higher reducing power (0.14-11.8 mg of gallic acid/L) and radical scavenging activity (0.29-211.5 mg Trolox/L) of flavored waters compared with the corresponding natural ones, an interesting fact concerning human health. Bioactive compounds, such as polyphenols, were present in all samples (0.5-359 mg of gallic acid/L), whereas flavonoids were not present either in flavored waters or in flavors. The major components of flavor extracts were monoterpenes, such as citral, alpha-limonene, carveol, and alpha-terpineol.

KW - total antioxidant capacity

KW - total phenols and flavonoids contents

KW - reducing power

KW - HS-SPME/GC-MS

KW - radical scavenging activity

KW - flavored water

KW - essential oils

U2 - 10.1021/jf1048244

DO - 10.1021/jf1048244

M3 - Article

C2 - 21462928

SN - 0021-8561

VL - 59

SP - 5062

EP - 5072

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 9

ER -