Voltammetric and spectrophotometric pathways for the determination of total antioxidant capacity in commercial turnip juice

dc.authorscopusid 57225328861
dc.authorscopusid 55910480000
dc.authorscopusid 55628003500
dc.contributor.author Ozturk,M.
dc.contributor.author Demir,E.
dc.contributor.author Ozdal,T.
dc.date.accessioned 2024-05-25T12:34:07Z
dc.date.available 2024-05-25T12:34:07Z
dc.date.issued 2021
dc.department Okan University en_US
dc.department-temp Ozturk M., Department of Food Engineering, Faculty of Engineering, Istanbul Okan University, Istanbul, 34959, Turkey; Demir E., Afyonkarahisar Health Sciences University, Faculty of Pharmacy, Department of Analytical Chemistry, Afyonkarahisar, 03030, Turkey; Ozdal T., Department of Food Engineering, Faculty of Engineering, Istanbul Okan University, Istanbul, 34959, Turkey en_US
dc.description.abstract In this study, total flavonoid substances, total phenolic substances, and total antioxidant capacity in turnip juice which made from the turnip (Brassica rape), a plant belonging to the family of “Turpgiller” (Brassicaceae), and also a drink specific to the Çukurova, were investigated. The turnip juice samples, taken from the turnip juice (A sample) and hot turnip juice (B) sample in local market, prepared in the laboratory were performed as two different parallel assays. In addition, electrochemical method was used to evaluate total antioxidant capacity (TAC) of turnip juice and hot turnip juice. By the square wave stripping voltammetry (SWSV) method, under the optimized experimental conditions was applied for quercetin determination with a limit of detection (LOD) and limit of quantification (LOQ) of 0.017 and 0.057 µg/L, respectively. These values are satisfactory for application to real food samples for the evaluation of TAC. According to the results carried out by spectrophotometric methods, the highest total phenolic and flavonoid contents and TAC were observed as 13.049±0.40 g GAE/mL, 37.850±0.70 mg QE/mL and 81.831±3,24 mg TE/100 mL, respectively. In addition, the TAC in turnip juice and hot turnip juice were calculated as 573.05±0.43 mg/L and 854.98±9.9 mg/L by SWSV, respectively. The results obtained by voltammetric and spectrophotometric methods for determinations of TAC were in correlation and found to be compatible for the determination of TAC. © 2021, Turkish Chemical Society. All rights reserved. en_US
dc.identifier.citationcount 3
dc.identifier.doi 10.18596/jotcsa.752982
dc.identifier.endpage 174 en_US
dc.identifier.issn 2149-0120
dc.identifier.issue 1 en_US
dc.identifier.scopus 2-s2.0-85099658291
dc.identifier.scopusquality Q3
dc.identifier.startpage 165 en_US
dc.identifier.uri https://doi.org/10.18596/jotcsa.752982
dc.identifier.uri https://hdl.handle.net/20.500.14517/2545
dc.identifier.volume 8 en_US
dc.language.iso en
dc.publisher Turkish Chemical Society en_US
dc.relation.ispartof Journal of the Turkish Chemical Society, Section A: Chemistry en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.scopus.citedbyCount 3
dc.subject Antioxidant en_US
dc.subject Spectrophotometry en_US
dc.subject Turnip juice en_US
dc.subject Voltammetry en_US
dc.title Voltammetric and spectrophotometric pathways for the determination of total antioxidant capacity in commercial turnip juice en_US
dc.type Article en_US

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