Amino acids interference on the quantification of reducing sugars by the 3,5-dinitrosalicylic acid assay mislead carbohydrase activity measurements

Teixeira, Ricardo Sposina Sobral; Silva, Ayla Sant’Ana da; Ferreira-Leitão, Viridiana Santana; Bon, Elba P. S.

doi:10.1016/j.carres.2012.09.024

Cited by 120 publications

(60 citation statements)

References 34 publications

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“…The soluble protein (SP) content was measured according to coomassie brilliant blue G250 method (Xie et al, 2014), Bovine albumin was used as the standard and the results were expressed as mg Bovine Albumin Equivalents (BAE) / 100 g (fw). The reducing sugar (RS) content was measured according to 3,5-Dichlorosalicylic acid (DNS) method (Teixeira et al, 2012), results were reported as % (fw). Total ascorbic acid (TAA) content was determined according to the method of Cao et al (2007), results were reported as mg Ascorbic Acid Equivalents (AAE)/100 g (fw).…”

Section: Bioactive Compounds Contentmentioning

confidence: 99%

Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

Xie

Wang

et al. 2016

Food Sci. Technol

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Rosa Laevigata Michx., contents of bioactive components contribute to the health beneftis of consuming fresh, snacks and medicine, is widely used as the Chinese medicinal herbs. The effect of fruit ripening on the bioactive compounds and antioxidant capacity of Rosa laevigata Michx fruits was investigated. The results showed that, the bioactive compounds, including titratable acidity, reducing sugar, total ascorbic acid, total polyphenol and total flavonoids, significant changes occurred at different ripening stages. The contents of reducing sugar, total polyphenol and total flavonoids were directly proportional to the maturity. However, the content of titration acid and ascorbic acid is inversely proportional to the maturity. Antioxidant capacity and RDS inhibition are proportional to the maturity, and the antioxidant capacity of Rosa laevigata Michx significantly increase during maturity. The Rosa laevigata Michx fruits at fully ripe stage had higher healthcare and medicinal value.Keywords: Rosa laevigata Michx.; ripening stages; bioactive compounds; antioxidant capacity.Practical Application: Dptimizing harvesting and postharvest management of Rosa laevigata Michx.

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Section: Bioactive Compounds Contentmentioning

confidence: 99%

Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

Xie

Wang

et al. 2016

Food Sci. Technol

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“…Parameter analisis meliputi warna (kecerahan dan Hue) 18 , densitas kamba, bobot 100 butir dan berat per butir 19 , kadar air, kadar abu, kadar lemak, kadar protein, kadar amilosa dan amilopektin 20 , kadar karbohidrat by different, pati 21 , daya cerna in vitro 22, dan uji organoleptik 23 .…”

Section: Parameter Analisisunclassified

Characteristic of Analog Rice Using Hot Extruder Twin Screw

Diniyah¹,

Puspitasari²,

Nafi³

et al. 2017

Jurnal Pasca

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The research aimed to determine the characterization of the physical, chemical and organoleptic of analog rice. Samples from analog rice consist two formulations e.i with 50% mocaf 50% corn flour (R) and with propotion 40% mocaf : 50% corn flour: 10% sweet potato (U), triplicated. Parameters lightness, Hue, weighs of 100 grain, weight per grain, bulk density, proximat and organoleptics were analysed. Beras analog R and U have characteristic values of L (Lightness) 33.2-37.0 and Hue (ºH) 96.0-360.9, weighs of 100 grain 3.12-3.52 grams and weight per grain 0.031-0.035 grams, bulk density 0.617-0.639 g/ml, moisture content 11.50-13.73%, ash content 0.69-0.97%, protein 4.22-7.67%, crude fat 0.716-0.725%, carbohydrate 76.90-82.86%, starch 65.39-74.79%, amylose 4.76-4.82%, amylopectin 95.18-95.24% and in vitro digestibility 49.45-51.18%. KARAKTERISTIK BERAS ANALOG MENGGUNAKAN HOT EXTRUDER TWIN SCREWTujuan penelitian ini adalah untuk mempelajari sifat fisik, kimia dan organoleptik dari beras analog berbahan dasar mocaf, tepung jagung dan ubi ungu. Sampel yang digunakan terdiri dari 2 formulasi beras analog menggunakan mocaf 50% : tepung jagung 50% (R) dan mocaf 40% : tepung jagung 50% : tepung ubi ungu 10% (U) yang diulang sebanyak 3 kali dengan parameter yang diuji meliputi kecerahan (L*), Hue (ºH), bobot 100 butir, berat per butir, densitas kamba, proksimat dan organoleptik. Beras analog R dan U memiliki karakteristik yaitu 33,2-37,0 (nilai kecerahan); 96,0-360,9 Hue (ºH); 3,12-3,52 gram (bobot 100 butir); 0,031-0,035 gram (berat per butir); 0,617-0,639 gram/mL (densitas kamba); 11,50-13,73% (kadar air); 0,69-0,97% (kadar abu); 4,22-7,67% (kadar protein); 0,716-0,725% (kadar lemak); 76,90-82,86% (kadar karbohidrat); 65,39-74,79% (kadar pati); 4,76-4,82% (kadar amilosa); 95,18-95,24% kadar amilopektin dan 49,45-51,18% (daya cerna).

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“…This method has been extensively used to measure sugars with a reducing property that are generated by the presence of a potential aldehyde-or keto-group (Teixeira et al 2012).…”

Section: Reducing Sugars Measurement Assaymentioning

confidence: 99%

Influencing Factors for Alkaline Degradation of Cellulose

Qun¹,

Wang²,

Ding³

et al. 2017

BioResources

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Different factors that influence the alkaline degradation of cellulose in the pulping process were considered in this study. The factors were the reaction temperature, reaction time, dosage of NaOH, and metal ions. Microcrystal cellulose (MCC) was applied as the model compound. To measure the influence of different metal ions on the alkaline degradation of cellulose, K + and Mg 2+ were added into the reaction system. The Fourier transform infrared (FTIR) spectra of the MCC in the solution with and without K + and Mg 2+ were analyzed to clarify the reaction mechanism of the alkaline degradation of cellulose and MCC. Alkaline degradation increased with increasing reaction temperature, reaction time, and alkali concentration. When the reaction temperature was above 80 °C, the reaction time was above 2 h, or the alkali content was below 5 g/L, the degradation ratio of MCC decreased. The amount of degraded MCC and the concentration of glucose in the reaction solution exhibited a nearly linear relationship when the alkali quantity increased from 0 g/L to 5 g/L. K + and Mg 2+ had an opposite impact on the alkaline degradation. While the K + promoted the alkaline degradation of cellulose, the Mg 2+ inhibited it, along with an increase of the dosage of the two metal ions.

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Amino acids interference on the quantification of reducing sugars by the 3,5-dinitrosalicylic acid assay mislead carbohydrase activity measurements

Cited by 120 publications

References 34 publications

Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

Characteristic of Analog Rice Using Hot Extruder Twin Screw

Influencing Factors for Alkaline Degradation of Cellulose

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