Total Antioxidant Capacity of Flavored Waters

• Type: Chapter or Part of a Book
• Date: 2014

Authors

Barroso, MF (Author) Other; Placido, A (Author) Other; Correia Sa, L (Author) Other; Domingues, VF (Author) Other; Oliveira, MBPP (Author) FFUP; Delerue Matos, C (Author) Other

Book

Title: Processing and Impact on Antioxidants in Beverages

Pages: 215-224

ISBN: 9780124047389

Indexing

ISI Web of Knowledge

Scopus - 1 Citation

Other information

Authenticus ID: P-009-KKT

DOI: 10.1016/b978-0-12-404738-9.00022-2

Abstract (EN): Flavored water is a new beverage made from the addition of flavors in packaged water. This type of water has a singular taste and smell that is appreciated by consumers.Considering that flavors used in these formulations are mostly fruit extracts, it is expected that flavored waters contain natural antioxidants. Several analytical methods, namely based on optical, chromatographic, and electrochemical methods were carried out to assess the full antioxidant profile of these beverages by determining the total antioxidant capacity and the volatile fraction profile.The evaluation of antioxidant capacity and polyphenolic content was performed by means of total phenolic and flavonoid content, antioxidant conventional methods, and DNA-based biosensor.The identification of the individual volatile compounds was obtained by using gas chromatography in combination with mass spectrometry. It was verified that these beverages have a moderate antioxidant capacity, hence, drinking these waters, in moderation, can increase the daily intake of antioxidants.

Language: English

Type (Professor's evaluation): Scientific