publication . Other literature type . Article . 2014

Evaluation of the antioxidant properties of spices by cyclic voltammetry

Guzel Ziyatdinova;
Open Access
  • Published: 21 Sep 2014
  • Publisher: Pleiades Publishing Ltd
© 2014, Pleiades Publishing, Ltd. The individual antioxidants of spices (gallic and rosmarinic acids, capsaicin, thymol, and eugenol) are irreversibly oxidized at 0.88–1.25 V at a glassy carbon electrode in 0.1 M LiClO4 solution in ethanol. Corresponding electrode reactions are proposed. A linear dependence of the oxidation step area on the concentration is observed for all the analytes. The detection limits and the lower limits of quantification vary from 0.57–12 and 1.8–40 μM, respectively. Distinct steps and peaks of oxidation are observed on cyclic voltammograms of the methanolic extracts of spices; the potentials and areas of these peaks depend on the type ...
free text keywords: antioxidant properties, cyclic voltammetry, food analysis, galvanostatic coulometry, phenolic antioxidants, spices, Analytical Chemistry
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