Physicochemical Characterization, Antioxidant Activity and Fingerprints of Industrialized “Detox” Mixed Beverages by Paper Spray Mass Spectrometry

Abstract

The objective of this work was to determine the chemical composition, total phenolic compounds content, antioxidant capacity through the ABTS (2,20-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) method, as well as to evaluate the use of paper spray ionization mass spectrometry (PS-MS) to obtain fingerprints in different brands of mixed industrialized beverage based on fruits and vegetables with "detox" denomination. The carbohydrate contents ranged from 4.17% (sample D) to 12.72% (sample G). The differences may be related to the composition and proportion of the ingredients present in each formulation. The contents of total phenolic compounds varied between 26.75 mg GAE (gallic acid equivalents) g -1 (sample F) to 48.61 mg GAE g -1 (sample D). The samples A, B and C contain cabbage, spinach and parsley and presented significantly higher phenolic compounds content than the other samples. The antioxidant activity values varied between 1.76 µmol L -1 Trolox g-1 (sample B) to 18.95 µmol L -1 Trolox g-1 (sample E). The brands E, F, and G, that presented higher antioxidant potential, have ingredients pineapple, apple, cabbage, and ginger as common. The analysis of PS-MS allowed for the identification of a number of substances, including organic acids, sugars, and phenolic acids. PS-MS is a relatively simple method, fast and efficient to obtain fingerprints of mixed beverages.

Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages

“…Since rosmarinic acid is not a characteristic constituent of PJ and OJ, its presence in the formulations is attributed to WT and WTS extracts, which have a significant content of rosmarinic acid according to a previous study [38]. However, the presence of rosmarinic acid was previously reported in pineapple mixed beverages [58]. Chlorogenic acid has been described as one of the leading phenolic compounds in apple juice [59][60][61], and its presence was high in all apple formulations, particularly in AWT.…”

Quantification of 6-gingerol, metabolomic analysis by paper spray mass spectrometry and determination of antioxidant activity of ginger rhizomes (Zingiber officinale)

“…The analyses were done in triplicate for both ionization modes (positive and negative) (Campelo et al, 2020;A. L. C. C. Ramos et al, 2020;E. Silva et al, 2020;M.…”

Ứng dụng khối phổ ion hóa sử dụng giấy và ion hóa trực tiếp chất nền trong kiểm soát thực phẩm+

“…The detection of health-beneficial components in food products also requires a highthroughput analytical method to save time and cost. PSI was also utilized to evaluate the total phenolic compounds and antioxidant activity in detox mixed beverages [50], anti-inflammatory molecules in olive oil [51], resveratrol in red wines [52], and benzoic acid and vitamin C in beverages [53].…”