A theoretical and experimental study: the influence of different standards on the determination of total phenol content in the Folin–Ciocalteu assay

Gao, Mai‐Rui; Xu, Qian‐Da; He, Qiang; Sun, Qun; Zeng, Wei‐Cai

doi:10.1007/s11694-019-00050-6

Cited by 38 publications

(17 citation statements)

References 31 publications

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“…The Folin–Ciocalteu method is still widely used in the determination of total phenolic compounds, mainly because it is a simple, fast, low‐cost colorimetric method with high repeatability and reproducibility, as well as used in different matrices (Gao, Xu, He, Sun, & Zeng, 2019; Granato, Santos, Maciel, & Nunes, 2016). Despite these advantages, this method is not specific for groups of phenolic compounds, due to the possible presence of molecules that may interfere in the analysis, (such as vitamina C, Cu 1+ and other reducing compounds with an aromatic ring within the molecule, like amino acids and peptides), which can overestimate the results.…”

Section: Resultsmentioning

confidence: 99%

Extraction of bioactive compounds fromAraucaria angustifoliabracts by microwave‐assisted extraction

Dorneles

Noreña

2020

J Food Process Preserv

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This study proposed the separation of the phenolic compounds from the bracts by microwave‐assisted extraction at 700, 800, and 1,000 W power, in times of 10, 15, and 20 min using water as a solvent. The results showed that the power and time were significant on the yields of phenolic, tannin, and radical scavenging assay. The best extraction condition was obtained at 1,000 W for 20 min, with contents of 47.61, 27.09, and 779.95 mg/g, for total phenolic compounds, total tannins, and condensed tannins; and 427.28 and 467.79 μmol/g for radical scavenging capacity by ABTS·+ and DPPH·, respectively, and it did not present a significant difference with the exhaustive extraction using acetone as a solvent. The colorimetric parameters Hue angle and Chroma showed values of 62.28° and 31.20, respectively. The maximum predicted responses by response surface methodology were also reached at 1,000 W and 20 min. Practical applications Araucaria angustifolia bracts are a source of phenolic compounds, mainly condensed tannins, which are related to potential health benefits, such as antioxidant capacity and antimicrobial, antimutagenic and anticarcinogenic properties. The extract containing these molecules was obtained by microwave‐assisted extraction using water as a solvent, thus employing green separation technologies, which resulted in shorter residence times at high temperatures and lower losses of thermally sensitive components as well as energy consumption. The results obtained from the recovery of phenolic compounds in the extract demonstrated the feasibility of the method to be applied on the industrial scale for its use in food formulations.

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Section: Resultsmentioning

confidence: 99%

Extraction of bioactive compounds fromAraucaria angustifoliabracts by microwave‐assisted extraction

Dorneles

Noreña

2020

J Food Process Preserv

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“…Total phenolic content (TPC) of BP was measured using the modified Folin‐Ciocalteu method. Briefly, in this method, 0.024, 0.075, 0.105, 0.3 and 0.4 mg/ml dilutions of gallic acid (Sigma‐Aldrich, St Louis, MO, USA) are prepared and 50 μl of each dilution is gently mixed with 50 μl Folin‐Ciocalteu's reagent (1.0 ml) (Sigma‐Aldrich, St Louis, MO, USA) and 0.8 ml sodium carbonate (Na 2 CO 3 ) (Merck Millipore, Darmstadt, Germany) 7.5%, then 50 μl of the alcoholic solution of the BP (70%, 70:30) is added to it and after incubation for 2 hr of incubation at 30°C, the absorption of the resulting mixture was read by a spectrophotometer (Shimadzu UV–vis spectrophotometer, Shimadzu, Japan) at a wavelength of 765 nm and the amount of TPC of BP was reported as mg of gallic acid equivalent per gram of dried BP (mg GAE/g) (Gao et al., 2019).…”

Section: Methodsmentioning

confidence: 99%

Immunomodulatory effects of bee pollen on doxorubicin‐induced bone marrow/spleen immunosuppression in rat

et al. 2021

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“…Then, 0.9 ml of Folin-Ciocalteu reagent (50%, v/v) was added, and the mixture was incubated at 25 • C for 30 min. The absorbance of the mixture was determined at 750 nm (Gao et al, 2019). Distilled water was used as blank control.…”

Section: Determination Of the Permeability Of Pne In Salted Meatmentioning

confidence: 99%

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Zhou

et al. 2021

Journal of Food Science

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The effect of pine needle extract from Cedrus deodara (PNE) on the quality of salted meat was reported, and its action mechanism was further investigated. With the treatment of PNE, the physicochemical properties of salted meat were improved. The peroxide value decreased from 16.18 to 6.78 mmol O2/kg, while the thiobarbituric acid value decreased from 0.79 to 0.40 mg MDA/kg. Moreover, the salted meat with PNE also had the better texture, color, and volatile compositions. The 0.2% PNE group showed the highest ΔE value (63.16 ± 0.56), hardness (813.5 ± 48.7 g), and volatility (45.86 ± 0.39), while the control group showed the lowest ΔE value (43.92 ± 2.13), hardness (515.8 ± 17.3 g) and volatility (29.97 ± 0.56). In addition, with the analysis of fluorescence and circular dichroism spectroscopy, the spatial structures of myofibrillar protein (MP) in salted meat were obviously changed by PNE. Meanwhile, methylconiferin, 1‐O‐feruloyl‐β‐D‐glucose, nortrachelogenin, secoxyloganin, 1‐O‐(4‐coumaroyl)‐β‐D‐glucose and pelargonidin‐3‐O‐glucoside were identified from PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond, hydrophobic force, and electrostatic force were obtained as the main molecular forces between MP and the phenolic compounds of PNE, while arginine, glutamic acid, and glycine residues were the main binding sites. All results suggested that PNE might be a potential candidate to improve the quality of salted meat in the food industry. Practical Application The quality deterioration of meat may not only affect its further processing and consumption but also may lead to some food safety problems. In present study, PNE exhibited the fine capability to inhibit the oxidation of meat, while it could ameliorate the texture, color, and physicochemical properties of meat due to its tightly interaction with myofibrillar protein. All result suggested that PNE could be potentially utilized to improve the quality of meat in food industry.

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A theoretical and experimental study: the influence of different standards on the determination of total phenol content in the Folin–Ciocalteu assay

Cited by 38 publications

References 31 publications

Extraction of bioactive compounds fromAraucaria angustifoliabracts by microwave‐assisted extraction

Extraction of bioactive compounds fromAraucaria angustifoliabracts by microwave‐assisted extraction

Immunomodulatory effects of bee pollen on doxorubicin‐induced bone marrow/spleen immunosuppression in rat

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

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