Evaluation of antioxidant capacity in different food matrices through differential pulse voltammetry and its correlation with spectrophotometric methods

Abstract Differential pulse voltammetry (DPV) and spectrophotometric methods were used to evaluate the antioxidant capacity (AC) in strawberry orange juice, soluble coffee, rosemary extract, red wine, sparkling white wine. The AC through showed following trend solid foods, coffee > wine juice liquid samples. Charge measurements by DPV, presented equivalent units of Trolox gallic acid, same samples; however, for samples, extract was greater than that coffee. charge expressed a high, positive, significant correlation ( p < 0.001) with total phenols (0.7919), FRAP (0.8875), ABTS (0.8366). proposed electrochemical technique proves be fast, reliable, environmentally friendly alternative or complement food, which is not affected turbidity color Graphical abstract