Simple and Rapid Method for the Analysis of Phenolic Compounds in Beverages and Grains

A new method for the detection of phenolics in food systems was developed. This method is based on interactions of phenolics with Fast Blue BB diazonium salt in alkali pH, forming azo complexes, with the absorbance measured at 420 nm after 60 min. The linear regression correlations (R 2) of gallic a...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-03, Vol.59 (5), p.1565-1571
Main Author: Medina, Marjorie B
Format: Article
Language:English
Subjects:
absorbance
Analytical Methods
beverages
Beverages - analysis
Biological and medical sciences
Cereal and baking product industries
Coffee, tea and other stimulative beverage industries
Diazonium Compounds - chemistry
Edible Grain - chemistry
Flavonoids - analysis
Food Analysis - methods
Food industries
Fruit - chemistry
Fundamental and applied biological sciences. Psychology
gallic acid
Gallic Acid - chemistry
grains
Indicators and Reagents
juices
Linear Models
Molybdenum
new methods
Phenol - analysis
Phenols - analysis
Polyphenols
rapid methods
Seeds - chemistry
Tea - chemistry
Tungsten Compounds
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Summary:A new method for the detection of phenolics in food systems was developed. This method is based on interactions of phenolics with Fast Blue BB diazonium salt in alkali pH, forming azo complexes, with the absorbance measured at 420 nm after 60 min. The linear regression correlations (R 2) of gallic acid calibration standards were >0.99. The phenolic content (gallic acid equivalent) of samples analyzed yielded higher ratios (1.7−6.6) of the total phenolics by Fast Blue BB to Folin−Ciocalteu methods in most beverages and grain samples, but in flaxseed and some juice blends, the ratios were
ISSN:0021-8561
1520-5118
DOI:10.1021/jf103711c