Fresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as well as for the determination of antioxidant compounds, due to their many benefits when consumed. The aim of the present work is to compare the performance of electrochemical and spectrophotometric methods in the analysis of the content of polyphenolic compounds and ascorbic acid in extracts from fruits (eggplant), edible roots (carrot) and leaves (rocket, lettuce and chard), and evaluate their capability to detect small changes in the antioxidant content in the eggplant extracts previously irradiated with different UV-C light intensities.

中文翻译：

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水果和蔬菜提取物中多酚和抗坏血酸的电化学和分光光度法测定。

鲜切水果和蔬菜被认为是抗氧化化合物的来源。然而，由于营养、质量和安全性恶化，它们的保质期有限。因此，近几十年来，人们报道了各种用于食品加工和保存的方法，以及用于测定抗氧化化合物的方法，因为它们在食用时具有许多益处。本工作的目的是比较电化学和分光光度法在分析水果（茄子）、食用根（胡萝卜）和叶子（火箭、莴苣和甜菜）提取物中多酚化合物和抗坏血酸含量的性能，并评估他们检测先前用不同 UV-C 光强度照射的茄子提取物中抗氧化剂含量的微小变化的能力。