Journal
FOOD CHEMISTRY
Volume 172, Issue -, Pages 318-325Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.09.066
Keywords
Tomato varieties; In situ electrochemistry; Polyphenolic compounds
Funding
- Spanish Ministry of Science and Innovation - ERDF [AGL-2012-39920-C03- 01, CTQ2011-28079-C03-02]
- CSIC
Ask authors/readers for more resources
An in situ electrochemical contact probe methodology for characterising tomato samples is proposed. It is based on the record of the voltammetric response of antioxidant compounds when glassy carbon electrodes are inserted into the pericarp of fresh tomato specimens cut in half. The absence of pretreatment and in situ sampling avoid sample contamination and the oxidation of air-sensitive compounds thus increasing the representativity of the analytical data relative to conventional electrochemical analysis. Characteristic voltammetric responses recorded for such compounds, including rutin, chlorogenic acid, naringenin, naringenin chalcone and ascorbic acid have been obtained. A positive correlation between the (total phenolic compounds)/(ascorbic acid) ratio and peak intensity ratios has been found when analysing the voltammograms. This fact led us to differentiate between diverse tomato varieties and also tomatoes sample growth under different agronomic conditions and harvested at two ripeness stages. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available