Investigating the Antioxidant Capacity of Fruits and Fruit Byproducts through an Introductory Food Chemistry Experiment for High School

Autor/inn/en	Soares, Cristina; Correia, Manuela; Delerue-Matos, Cristina; Barroso, M. Fátima
Titel	Investigating the Antioxidant Capacity of Fruits and Fruit Byproducts through an Introductory Food Chemistry Experiment for High School
Quelle	In: Journal of Chemical Education, 94 (2017) 9, S.1291-1295 (5 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Correia, Manuela) ORCID (Barroso, M. Fátima)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0021-9584
DOI	10.1021/acs.jchemed.7b00045
Schlagwörter	Food; Chemistry; Science Instruction; High School Students; Internship Programs; Science Laboratories; Scientific Research; Foreign Countries; Molecular Structure; Science Tests; Measurement; Comparative Analysis; Program Descriptions; Spectroscopy; Introductory Courses; Teaching Methods; Hands on Science; Laboratory Experiments; Portugal + Suchen Sie Ihr Suchwort? Lebensmittel; Chemie; Teaching of science; Science education; Natural sciences Lessons; Naturwissenschaftlicher Unterricht; High school; High schools; Student; Students; Oberschule; Schüler; Schülerin; Studentin; Berufspraktische Ausbildung; Ausland; Messverfahren; Spektroskopie; Einführungskurs; Teaching method; Lehrmethode; Unterrichtsmethode; Laboratory work; Laborarbeit
Abstract	This paper reports a laboratorial internship included in the Portuguese Science and Technology promotion program "Internships for Young People in Laboratories (Ciência Viva no Laboratório)", which provided high school students an opportunity to approach the reality of scientific and technological research in a higher education institution. During this internship, students acquired knowledge related to the assessment of the total antioxidant capacity (TAC) of fruits and their byproducts while learning techniques, such as molecular spectrophotometry, as an analytical methodology to measure TAC using the ferric reducing antioxidant power (FRAP) and the total phenolic content (TPC) assays. First, the students were introduced to solid-liquid extraction as a conventional technique to extract antioxidants from the selected matrices. In order to optimize the extraction yield, different solvents, temperatures, and extraction times were used. Then, the students developed skills on TPC and FRAP assays by performing calibration curves using standard antioxidants, namely, gallic acid and ascorbic acid, prior to the measurement of the TAC of fruits (apple and orange) and respective byproducts. Final analysis included TAC values for comparison between fruits and their byproducts and also the influence of the extraction conditions on the TAC levels. At the end, the students presented their findings in a scientific poster and in a postlaboratory quiz. This laboratorial internship has been carried out since 2012 and was designed to be performed during a week, 7 h per day, in groups of two young students. (As Provided).
Anmerkungen	Division of Chemical Education, Inc and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01