Evaluation of Reducing Ability and Antioxidant Activity of Fruit Pomace Extracts by Spectrophotometric and Electrochemical Methods

Table 8

Redox potentials of individual compounds determined with cyclic voltammetry (CV).

Compounds	Oxidation potential (mV)	Anodic peak current (μA)	Reduction potential (mV)	Cathodic peak current (μA)
Caffeic acid	0.43	37	0.27	21
Сhlorogenic acid	0.47; 0.65	75; 122	0.37; 0.21	35; 86
Gallic acid	0.52; 0.79	145; 185	—	—
Quercetin	0.47; 0.62	85; 100	0.38	10
(+)-Catechin (C)	0.37	1.7	0.08	3
L-Ascorbic acid (AA)	0.37	2.8	0.12	1.9
Caffeic acid (CA)+ quercetin (Q)	0.35; 0.58	12.3; 22.6	0.14	10.5
Caffeic acid (CA)+ quercetin (Q)+ L-ascorbic acid (AA)	0.45; 0.71	19; 28	0.12	6
Caffeic acid (CA)+ quercetin (Q)+ L-ascorbic acid (AA)+ сhlorogenic acid (ClA)	0.47; 0.76	19; 33	0.07	6
Caffeic acid (CA)+ quercetin (Q)+ L-ascorbic acid (AA)+ сhlorogenic acid (ClA)+ gallic acid (GA)	0.54; 0.76	16.5; 30	—	—