Determination of the total phenolics in juices and superfruits by a novel chemical method
The total phenols in foods and beverages are currently measured with Folin–Ciocalteu, through its reducing capacity. A novel method was developed to quantify polyphenols or phenolic compounds through direct interactions of polyphenols with Fast Blue BB in an alkaline medium and the absorbance was me...
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| Format: | Article |
| Language: | English |
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Elsevier
2011-04-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464611000120 |
| _version_ | 1818417725494525952 |
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| author | Marjorie B. Medina |
| author_facet | Marjorie B. Medina |
| author_sort | Marjorie B. Medina |
| collection | DOAJ |
| description | The total phenols in foods and beverages are currently measured with Folin–Ciocalteu, through its reducing capacity. A novel method was developed to quantify polyphenols or phenolic compounds through direct interactions of polyphenols with Fast Blue BB in an alkaline medium and the absorbance was measured at 420 nm. The gallic acid calibration lines (0–500 μg/mL) had a linear correlation (R) greater than 0.99 in all analysis. The limit of detection was <10 μg/mL and the limit of quantification was 10 μg/mL. The total phenolics in beverage samples had gallic acid equivalents (GAE) of 168–1868 (Fast Blue BB) and 70–1390 (Folin–Ciocalteu) mg GAE/100 mL in juices and juice mixes. The solid samples (fresh fruits and dry fruits) were extracted with 70% ethanol and the resulting Fast Blue BB:Folin-Ciocalteu were 37–1291:21–315 and 337–595:399-1036 GAE (mg/100 g) in fresh and dry fruits, respectively. The Fast Blue BB:Folin–Ciocalteu ratios ranged from <1 to 4.8. The freeze-dried acai powder had 10,000:3000 mg GAE/100 g (Fast Blue BB:Folin–Ciocalteu) while the fresh blueberries had 1291:315 GAE/100 g. The novel method demonstrated that GAE values were higher with Fast Blue BB method than with the Folin–Ciocalteu method. |
| first_indexed | 2024-12-14T12:11:21Z |
| format | Article |
| id | doaj.art-fd0a232abfad426c8920582ee447d373 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T12:11:21Z |
| publishDate | 2011-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-fd0a232abfad426c8920582ee447d3732022-12-21T23:01:43ZengElsevierJournal of Functional Foods1756-46462011-04-01327987Determination of the total phenolics in juices and superfruits by a novel chemical methodMarjorie B. Medina0Tel.: +1 215 233 6436; fax: +1 215 233 6559.; Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USAThe total phenols in foods and beverages are currently measured with Folin–Ciocalteu, through its reducing capacity. A novel method was developed to quantify polyphenols or phenolic compounds through direct interactions of polyphenols with Fast Blue BB in an alkaline medium and the absorbance was measured at 420 nm. The gallic acid calibration lines (0–500 μg/mL) had a linear correlation (R) greater than 0.99 in all analysis. The limit of detection was <10 μg/mL and the limit of quantification was 10 μg/mL. The total phenolics in beverage samples had gallic acid equivalents (GAE) of 168–1868 (Fast Blue BB) and 70–1390 (Folin–Ciocalteu) mg GAE/100 mL in juices and juice mixes. The solid samples (fresh fruits and dry fruits) were extracted with 70% ethanol and the resulting Fast Blue BB:Folin-Ciocalteu were 37–1291:21–315 and 337–595:399-1036 GAE (mg/100 g) in fresh and dry fruits, respectively. The Fast Blue BB:Folin–Ciocalteu ratios ranged from <1 to 4.8. The freeze-dried acai powder had 10,000:3000 mg GAE/100 g (Fast Blue BB:Folin–Ciocalteu) while the fresh blueberries had 1291:315 GAE/100 g. The novel method demonstrated that GAE values were higher with Fast Blue BB method than with the Folin–Ciocalteu method.http://www.sciencedirect.com/science/article/pii/S1756464611000120Total phenolsFast Blue BB diazonium dyeFolin–CiocalteuSuperfoods and superfruitsJuices |
| spellingShingle | Marjorie B. Medina Determination of the total phenolics in juices and superfruits by a novel chemical method Journal of Functional Foods Total phenols Fast Blue BB diazonium dye Folin–Ciocalteu Superfoods and superfruits Juices |
| title | Determination of the total phenolics in juices and superfruits by a novel chemical method |
| title_full | Determination of the total phenolics in juices and superfruits by a novel chemical method |
| title_fullStr | Determination of the total phenolics in juices and superfruits by a novel chemical method |
| title_full_unstemmed | Determination of the total phenolics in juices and superfruits by a novel chemical method |
| title_short | Determination of the total phenolics in juices and superfruits by a novel chemical method |
| title_sort | determination of the total phenolics in juices and superfruits by a novel chemical method |
| topic | Total phenols Fast Blue BB diazonium dye Folin–Ciocalteu Superfoods and superfruits Juices |
| url | http://www.sciencedirect.com/science/article/pii/S1756464611000120 |
| work_keys_str_mv | AT marjoriebmedina determinationofthetotalphenolicsinjuicesandsuperfruitsbyanovelchemicalmethod |