TY - JOUR
T1 - Monitoring the antioxidant capacity in honey and fruit juices using a microfluidic device with a NaHCO3-H2O2-Co2+ chemiluminescence reaction
AU - Iranifam, Mortaza
AU - Al Lawati, Haider A.J.
N1 - Funding Information:
The authors thank the Sultan Qaboos University and University of Maragheh for all the support. In addition, Mortaza Iranifam wishes to thank University of Maragheh for the opportunity to take sabbatical leave to perform this project at the Sultan Qaboos University, Sultanate of Oman. Moreover, Mortaza Iranifam would like to thank Ms. Iman Al-Lawati for her help in this research work. Finally, the authors would like to acknowledge his Majesty Trust Funds ( SR/SCI/CHEM/16/01 ) and Sultan Qaboos University for financial support.
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/11/1
Y1 - 2019/11/1
N2 - A new microfluidic chemiluminescence (MF-CL) method for rapidly assaying the total antioxidant capacity (TAC) of apple and pomegranate juices and honey samples was developed. The method exploited the NaHCO3-H2O2-Co2+ CL reaction. It was found that gallic acid (GA), catechin, caffeic acid, ferulic acid and rutin, as selected phenolic antioxidants, could suppress the CL reaction. The linear range and limit of detection of the method for the antioxidants were as follows: 0.5–3 mg L−1 and 0.27 mg L−1 for GA, 0.2–5.0 mg L−1 and 0.17 mg L−1 for catechin, 0.03–2.0 mg L−1 and 0.03 mg L−1 for caffeic acid, 0.3–2.0 mg L−1 and 0.23 mg L−1 for ferulic acid and 0.3–4.0 mg L−1 and 0.15 mg L−1 for rutin. GA was used as the standard, and the TAC of the fruit juices and honey samples as presented as GA equivalents (GAE). MF-CL was compared with DPPH[rad] and Folin–Ciocalteau (FC) methods.
AB - A new microfluidic chemiluminescence (MF-CL) method for rapidly assaying the total antioxidant capacity (TAC) of apple and pomegranate juices and honey samples was developed. The method exploited the NaHCO3-H2O2-Co2+ CL reaction. It was found that gallic acid (GA), catechin, caffeic acid, ferulic acid and rutin, as selected phenolic antioxidants, could suppress the CL reaction. The linear range and limit of detection of the method for the antioxidants were as follows: 0.5–3 mg L−1 and 0.27 mg L−1 for GA, 0.2–5.0 mg L−1 and 0.17 mg L−1 for catechin, 0.03–2.0 mg L−1 and 0.03 mg L−1 for caffeic acid, 0.3–2.0 mg L−1 and 0.23 mg L−1 for ferulic acid and 0.3–4.0 mg L−1 and 0.15 mg L−1 for rutin. GA was used as the standard, and the TAC of the fruit juices and honey samples as presented as GA equivalents (GAE). MF-CL was compared with DPPH[rad] and Folin–Ciocalteau (FC) methods.
KW - Chemiluminescence
KW - Fruit juices
KW - Honey
KW - Microfluidic
KW - Total antioxidant capacity
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U2 - 10.1016/j.foodchem.2019.05.204
DO - 10.1016/j.foodchem.2019.05.204
M3 - Article
C2 - 31253279
AN - SCOPUS:85067174619
SN - 0308-8146
VL - 297
JO - Food Chemistry
JF - Food Chemistry
M1 - 124930
ER -