کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589491 | 1492090 | 2016 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy
ترجمه فارسی عنوان
تعیین ظرفیت آنتی اکسیدانی و محتوای فنلی شکلات با استفاده از طیف سنجی تبدیل شده با فوریه مادون قرمز
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Antioxidant capacity and phenolic content of chocolate, containing different amounts of cacao (35-100%), were determined using attenuated total reflectance (ATR)-Fourier transformed-infrared (FT-IR) spectroscopy (4000-550 cmâ1). Antioxidant capacities were first characterized using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity) assays. Phenolic contents, including total phenol and procyanidins monomers, were quantified using the Folin-Ciocalteu assay and high performance liquid chromatography coupled with photodiode array detector (HPLC-DAD), respectively. Five partial least-squares regression (PLSR) models were constructed and cross-validated using FT-IR spectra from 18 types of chocolate and corresponding reference values determined using DPPH, ORAC, Folin-Ciocalteu, and HPLC assays. The models were validated using seven unknown samples of chocolate. PLSR models showed good prediction capability for DPPH [R2 â P (prediction) = 0.88, RMSEP (root mean squares error of prediction) = 12.62 μmol Trolox/g DFW], ORAC (R2 â P = 0.90, RMSEP = 37.92), Folin-Ciocalteu (R2 â P = 0.88, RMSEP = 5.08), and (+)-catechin (R2 â P = 0.86, RMSEP = 0.10), but lacked accuracy in the prediction of (â)-epicatechin (R2 â P = 0.72, RMSEP = 0.57). ATR-FT-IR spectroscopy can be used for rapid prediction of antioxidant capacity, total phenolic content, and (+)-catechin in chocolate.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 202, 1 July 2016, Pages 254-261
Journal: Food Chemistry - Volume 202, 1 July 2016, Pages 254-261
نویسندگان
Yaxi Hu, Zhi Jie Pan, Wen Liao, Jiaqi Li, Pierre Gruget, David D. Kitts, Xiaonan Lu,