Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits

Abstract

Phenolic compounds are natural antioxidants and can be found with abundance in fruits and vegetables. One of the first methods created for analyzing phenolic compounds was the Folin-Denis method; and hereafter, the Folin Ciocalteu method was developed and recently, one of the most recent method is the Fast Blue. Due to the importance of these compounds in food, this work aimed to determine the total phenolic compounds in three fruits, such as: Passion Fruit, “Palmer” mango and “Pera” orange. In addition, these fruits were analyzed through three different determination methods. Furthermore, the content of vitamin C, soluble solids, titratable acidity and pH of these fruits were evaluated. Based on the results, it was verified that there was no difference among the values of vitamin C, soluble solids and TA in relation to those found in the literature. When comparing the three methods (Fast Blue BB, Folin-Ciocalteu Reagent and Folin-Denis Reagent), the results showed a difference in the phenolic compounds that may be related to the distinct reagents used in each method and its different action.

Phenolic compounds in mango fruit: a review

“…2 Example of relevant groups in the biological activity of flavonoids. Adapted from Wang et al [56] The determination of phenolic compounds is carried out by different methods such as the Folin-Deni method, the Folin Ciocalteu method and recently the Fast Blue method [25]. The most widely used to date is the Folin-Ciocalteu method, which is based on the reaction between reducing phenolic compounds with the Folin Ciocalteu reagent, a reaction that produces molybdenum-tungsten blue, whose concentration is measured spectrophotometrically at 760 nm since the intensity of the blue increases linearly with the concentration of phenols in the extract [26].…”

Early detection of graft incompatibility in sweet cherry by internode association and callus fusion techniques

“…The measurement of total phenolic compounds was determined according to the Folin-Ciocalteu method (Singleton et al, 1999). Finally, the absorption of samples was calculated using Gallic acid's standard curve (Guimaraes et al, 2020).…”

Production of functional Karish cheese using mango and pomegranate peel powders

“…Total phenolic content was determined by Folin-Ciocalteau assay and the results were showed as mg of gallic acid equivalents (mg GAE/g) as the method described by Guimarães et al(2020). Antioxidant activity was determined by (DPPH•) radical scavenging method as Egypt.…”