Determining the antioxidant properties of various beverages using staircase voltammetry

W.H. Schilder, E. Tanumihardja, A.M. Leferink, A. van den Berg, W. Olthuis*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)
20 Downloads (Pure)

Abstract

Antioxidants are molecules that neutralize reactive oxygen species in the human body, reportedly reducing the risk of cancer and cardiovascular diseases. With multiple dietary products being advertised by their assumed high antioxidant concentration, the need for a proper way of analyzing antioxidant containing beverages becomes apparent. In this research, the antioxidant nature of teas, wines and (superfood) juices is investigated using staircase voltammetry (SV). A new parameter is proposed and evaluated to characterize the antioxidant nature, including its antioxidant capacity and activity: the Antioxidant Index (AI). AI showed green tea to have the best antioxidant nature of teas and red wine to be a better antioxidant than white wine. Superfoods did not show better antioxidant behavior than non-superfoods. AI proved to be a promising way of investigating the antioxidant nature of beverages.

Original languageEnglish
Article numbere04210
JournalHeliyon
Volume6
Issue number6
DOIs
Publication statusPublished - 9 Jun 2020

Keywords

  • Antioxidant index
  • Antioxidants
  • Food analysis
  • Food science
  • Half wave potential
  • Juices
  • Staircase voltammetry
  • Teas
  • Wines

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