New Enzymatic Method for the Determination of Total Phenolic Content in Tea and Wine

Stevanato, Roberto; Fabris, Sabrina; Momo, F.

doi:10.1021/jf049898s

Cited by 108 publications

(81 citation statements)

References 41 publications

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“…The procedure is reported in Stevanato [15] and the results are expressed as catechin equivalent (CE).…”

Section: Dpph (22-diphenyl-1-picrylhydrazyl) Radical Scavenging Capamentioning

confidence: 99%

“…The Folin Ciocalteu assay and the Total Phenolic Content determination by enzymatic method were carried out spectrophotometrically, according to the procedures previously described [15] and the results are expressed as catechin equivalent (CE).…”

Section: Folin Ciocalteu Assay and Total Phenolics Content (Tpc)mentioning

confidence: 99%

“…Then the results were compared with the radical scavenging ability towards 2,2'-diphenyl-1-picrylhydrazyl (DPPH method), the reducing capacity by the Folin Ciocalteu assay and the total phenolic content using the enzymatic method [15].…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Properties and Chemical Composition Relationship of Europeans and Brazilians Propolis

Fabris¹,

Bertelle²,

Astafyeva³

et al. 2013

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The antioxidant activity of ethanol extracts of propolis, bee glue, of various climate and orographic characteristics, collected from Italy, Brazil and Russia, was evaluated measuring their inhibitory action on peroxidation of linoleic acid, radical scavenging ability towards 2,2'-diphenyl-1-picrylhydrazyl, total phenolic content and reducing capacity by enzymatic and Folin method respectively. Propolis samples were chemically characterized by HPLC-MS/MS in order to find a possible correlation between antioxidant activity and polyphenols composition and quantification. The results obtained indicate that Italian and Russian propolis samples have similar polyphenolic composition and, as a consequence, almost similar antioxidant activity, while Brazilian propolis evidence lower polyphenolic and antioxidant characteristics. Climate and orography reasons of these differences are also suggested.

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“…The procedure is reported in Stevanato [15] and the results are expressed as catechin equivalent (CE).…”

Section: Dpph (22-diphenyl-1-picrylhydrazyl) Radical Scavenging Capamentioning

confidence: 99%

Section: Folin Ciocalteu Assay and Total Phenolics Content (Tpc)mentioning

confidence: 99%

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Antioxidant Properties and Chemical Composition Relationship of Europeans and Brazilians Propolis

Fabris¹,

Bertelle²,

Astafyeva³

et al. 2013

Self Cite

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“…The FCR actually measures a sample reducing capacity, but this is not reflected in the name ''total phenolic assay" (Huang et al, 2005). A recent report of using polyphenol oxidase for assaying total phenols in tea may be more specific to phenolic compounds (Stevanato, Fabris, & Momo, 2004). FCR is non-specific to phenolic compounds as it can be reduced by many non-phenolic compounds but react with phenolic compounds only under basic conditions.…”

Section: Introductionmentioning

confidence: 99%

Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

2007

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Phenolic compounds are one of the most important quality parameters of wines, since they contribute to wine organoleptic characteristics such as colour, astringency, and bitterness. Furthermore, several studies have pointed out that many show biological properties of interest, related to their antioxidant capacity. This antioxidant activity has been thoroughly studied and a wide variety of methods have been developed to evaluate it.In this study, the antioxidant activity of commercial Terras Madeirenses Portuguese wines (Madeira Island) was measured by three different analytical methods: [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2 0 -azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS Å+ )) radical cation decolourisation, and ferric reducing/antioxidant power (FRAP) for the evaluation of reducing power (P R ) and correlate them with the total phenolic content determined with the Folin-Ciocalteu's reagent using gallic acid as a standard.The total polyphenol concentration was found to vary from 252 to 1936 mg/l gallic acid equivalents (GAE). The antiradical activity varied from 0.042 to 0.715 mM Trolox equivalents and the antioxidant capacity varied from 344 to 1105 mg/l gallic acid equivalents (GAE). For the reduction power we obtained 3.45-3.86 mM quercetin equivalents.

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“…FCR was done according to the method of Stevanato et al (2004). Color development was performed for 2 h, and absorbance was measured at 760 nm using an ultraviolet/visible Shimadzu spectrophotometer (160A, Kyoto, Japan).…”

Section: Methodsmentioning

confidence: 99%

Antioxidant Activity of the Phycoerythrobilin Compound Formed from a Dried Korean Purple Laver (Porphyra sp.) during in Vitro Digestion

Yabuta

Fujimura

Kwak

et al. 2010

FSTR

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To evaluate the accessibility and function of phycoerythrin (a purple-pigment protein) found in purple laver (Porphyra sp.), antioxidant activity of the phycoerythrobilin compound (chromophore of the pigment protein) formed from the dried Korean purple lavers was determined by in vitro digestion. Results suggest that the apoprotein of phycoerythrin is readily digested to release the phycoerythrobilin compound during the gastrointestinal digestion process of mammals. The peroxy radical scavenging capacity was 2.7-fold greater in the phycoerythrobilin compound than in the purple laver extracts. The various therapeutic activities of phycoerythrin appear to be associated with the phycoerythrobilin compound released during mammalian gastrointestinal digestion.

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New Enzymatic Method for the Determination of Total Phenolic Content in Tea and Wine

Cited by 108 publications

References 41 publications

Antioxidant Properties and Chemical Composition Relationship of Europeans and Brazilians Propolis

Antioxidant Properties and Chemical Composition Relationship of Europeans and Brazilians Propolis

Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

Antioxidant Activity of the Phycoerythrobilin Compound Formed from a Dried Korean Purple Laver (Porphyra sp.) during in Vitro Digestion

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