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Book ChapterDOI

Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent

TLDR
Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds.
Abstract
Publisher Summary This chapter discusses the analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Analyses of the Folin-Ciocalteu (FC) type are convenient, simple, and require only common equipment and have produced a large body of comparable data. Under proper conditions, the assay is inclusive of monophenols and gives predictable reactions with the types of phenols found in nature. Because different phenols react to different degrees, expression of the results as a single number—such as milligrams per liter gallic acid equivalence—is necessarily arbitrary. Because the reaction is independent, quantitative, and predictable, analysis of a mixture of phenols can be recalculated in terms of any other standard. The assay measures all compounds readily oxidizable under the reaction conditions and its very inclusiveness allows certain substances to also react that are either not phenols or seldom thought of as phenols (e.g., proteins). Judicious use of the assay—with consideration of potential interferences in particular samples and prior study if necessary—can lead to very informative results. Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds .The predictable reaction of components in a mixture makes it possible to determine a single reactant by other means and to calculate its contribution to the total FC phenol content. Relative insensitivity of the FC analysis to many adsorbents and precipitants makes differential assay—before and after several different treatments—informative.

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Citations
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Journal ArticleDOI

The Chemistry behind Antioxidant Capacity Assays

TL;DR: This analysis suggests that the total phenols assay by FCR be used to quantify an antioxidant's reducing capacity and the ORAC assay to quantify peroxyl radical scavenging capacity, to comprehensively study different aspects of antioxidants.
Journal ArticleDOI

Plant phenolics: extraction, analysis and their antioxidant and anticancer properties.

Jin Dai, +1 more
- 21 Oct 2010 - 
TL;DR: The anticancer effects of phenolics in-vitro and in- vivo animal models are viewed, including recent human intervention studies, and possible mechanisms of action involving antioxidant and pro-oxidant activity as well as interference with cellular functions are discussed.
Journal ArticleDOI

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

TL;DR: Thermal processing enhanced the nutritional value of tomatoes by increasing the bioaccessible lycopene content and total antioxidant activity and are against the notion that processed fruits and vegetables have lower nutritional value than fresh produce.
Journal ArticleDOI

Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent.

TL;DR: A microplate-adapted colorimetric total phenolics assay that utilizes Folin–Ciocalteu (F–C) reagent is described that eliminates approximately 85% of ascorbic acid and other potentially interfering compounds.
Journal ArticleDOI

Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity.

TL;DR: In this paper, several honey samples (27) from Burkina Faso were analyzed to determine their total phenolic, flavonoid and proline contents as well as their radical scavenging activity.
References
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Journal Article

Evaluation of small amounts of flavonoid phenols in white wines by colorimetric assays

TL;DR: In this article, four colorimetric assays have been compared: reaction with Folin-Ciocalteu reagent before and after precipitation of flavonoids in HCl-methanal (FC), reaction with vanillin (VAN); reaction with 4-(dimethylamino)-cinnamaldehyde (DAC); and a rapid browning test at 60°C in oxidative medium (POM).
Journal ArticleDOI

Determination of Tannins in White Wines by Thermal Lens Spectrometry

TL;DR: In this article, Tannins in white wines were determined by reduction of the Folin-Ciocalteu reagent, extraction of the phosphomolybdenum blue produced into chloroform in the presence of a tetraalkylammonium salt, and thermal lens spectrometry (TLS).
Journal ArticleDOI

The use of phenol compounds as parameters for distinguished red and rose wines from pale wines in multivariate analysis

TL;DR: In this article, the concentration of different types of phenol compounds and the ratio of such compounds to total phenols was established for red, rose, and pale (claret) wines.
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