KFU. Card publication. Novel Coulometric Approach to Evaluation of Total Free Polyphenols in Tea and Coffee Beverages in Presence of Milk Proteins

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NOVEL COULOMETRIC APPROACH TO EVALUATION OF TOTAL FREE POLYPHENOLS IN TEA AND COFFEE BEVERAGES IN PRESENCE OF MILK PROTEINS

Form of presentation

Articles in international journals and collections

Year of publication

2011

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Authors, employees of KFU

Budnikov German Konstantinovich, author

Ziyatdinova Guzel Kamilevna, author

Authors, postgraduates KFU

Nizamova Alfiya Maratovna, postgraduate kfu

Bibliographic description in the original language

Ziyatdinova, G. Novel coulometric approach to evaluation of total free polyphenols in tea and coffee beverages in presence of milk proteins / G. Ziyatdinova, A. Nizamova, H. Budnikov // Food Anal. Meth. - 2011. - V. 4. - No. 3. - P. 334-340.

Annotation

Electrogenerated hexacyanoferrate(III) ions have been used as coulometric titrant for the determination of total free polyphenols in beverages. Stoichiometric coefficients of natural flavonoids (rutin, quercetin, and taxifolin) in their reaction with [Fe(CN)6]3− ions were established. The number of electrons involved in the oxidation corresponds to number of phenolic OH groups in the molecule of polyphenols. Proteins (casein and bovine serum albumin) bind polyphenols in the complexes that leads to significant decrease of free polyphenols portion (in the range of 5?76%). Ferric reducing power (FRP) of eight tea and 17 coffee samples was determined. The absolute FRP values ranged from 224 to 405 and from 241 to 488 Ccup−1 for tea and coffee, respectively. Effect of milk proteins on total free polyphenols of tea and coffee and appropriate alteration of beverages FRP were evaluated. Milk addition decreases FRP of drinks in the range of 10?70% reflecting high content of inactive polyphenol.

Keywords

Polyphenolic antioxidants, antioxidant properties of beverages, milk proteins, constant-current coulometry, electrogenerated hexacyanoferrate(III) ions, food analysis

The name of the journal

Food Analytical Methods

URL

https://www.scopus.com/inward/record.uri?eid=2-s2.0-79960976026&partnerID=40&md5=c93b6570641037dc2ff9e2d4f98231a2

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=134861&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Budnikov German Konstantinovich	ru_RU
dc.contributor.author	Ziyatdinova Guzel Kamilevna	ru_RU
dc.contributor.author	Nizamova Alfiya Maratovna	ru_RU
dc.date.accessioned	2011-01-01T00:00:00Z	ru_RU
dc.date.available	2011-01-01T00:00:00Z	ru_RU
dc.date.issued	2011	ru_RU
dc.identifier.citation	Ziyatdinova, G. Novel coulometric approach to evaluation of total free polyphenols in tea and coffee beverages in presence of milk proteins / G. Ziyatdinova, A. Nizamova, H. Budnikov // Food Anal. Meth. - 2011. - V. 4. - No. 3. - P. 334-340.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=134861&p_lang=2	ru_RU
dc.description.abstract	Food Analytical Methods	ru_RU
dc.description.abstract	Electrogenerated hexacyanoferrate(III) ions have been used as coulometric titrant for the determination of total free polyphenols in beverages. Stoichiometric coefficients of natural flavonoids (rutin, quercetin, and taxifolin) in their reaction with [Fe(CN)6]3− ions were established. The number of electrons involved in the oxidation corresponds to number of phenolic OH groups in the molecule of polyphenols. Proteins (casein and bovine serum albumin) bind polyphenols in the complexes that leads to significant decrease of free polyphenols portion (in the range of 5?76%). Ferric reducing power (FRP) of eight tea and 17 coffee samples was determined. The absolute FRP values ranged from 224 to 405 and from 241 to 488 Ccup−1 for tea and coffee, respectively. Effect of milk proteins on total free polyphenols of tea and coffee and appropriate alteration of beverages FRP were evaluated. Milk addition decreases FRP of drinks in the range of 10?70% reflecting high content of inactive polyphenol.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Polyphenolic antioxidants	ru_RU
dc.subject	antioxidant properties of beverages	ru_RU
dc.subject	milk proteins	ru_RU
dc.subject	constant-current coulometry	ru_RU
dc.subject	electrogenerated hexacyanoferrate(III) ions	ru_RU
dc.subject	food analysis	ru_RU
dc.title	Novel Coulometric Approach to Evaluation of Total Free Polyphenols in Tea and Coffee Beverages in Presence of Milk Proteins	ru_RU
dc.type	Articles in international journals and collections	ru_RU