Comparison between Folin‐Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96‐Well Microplates

Margraf, Tiago; Karnopp, Ariadne Roberto; Rosso, Neiva Deliberali; Granato, Daniel

doi:10.1111/1750-3841.13077

Cited by 153 publications

(81 citation statements)

References 54 publications

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“…Nearly 100% recovery for F-C and DMAC (Table 2) indicates measurements very close to reference values. Similar recovery for F-C, 90% (Blainski, Lopes, & de Mello, 2013) and 98.20% (Margraf et al, 2015) have been reported. L-P recovery was much higher, 143.5 ± 0.32%, a value beyond the accepted range of 80% to 120% (U.S. Food and Drug Administration, 2015).…”

Section: Food Chemistrysupporting

confidence: 86%

“…For F‐C, LOD and LOQ were 14.2 and 42.9 mg/L GA, respectively. Others have reported lower LOD and LOQ of 0.25 and 0.82 mg/L GA, respectively (Margraf, Karnopp, Rosso, & Granato, ). This difference could be attributable to stronger color intensity imparted by more concentrated F‐C reagent, resulting in greater slope of the analytical curve, and lower LOD and LOQ.…”

Section: Resultsmentioning

confidence: 94%

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Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders

Kim

Neilson

et al. 2019

Journal of Food Science

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Multiple analytical methods are used for quantification of total polyphenols and total flavanols in fruit juices and beverages. Four methods were evaluated in this study: Folin‐Ciocalteu (F‐C), Lowenthal permanganate (L‐P), 4‐dimethylaminocinnamaldehyde (DMAC), and the bovine serum albumin (BSA) precipitation method. Method validation parameters, including working range, limit of detection, limit of quantitation, precision (repeatability), accuracy, and specificity, were assessed and compared. The F‐C method was not specific to polyphenols, and the L‐P method had the widest working range but lacked accuracy. The DMAC method was the most specific to flavanols, and the BSA method was not suitable for quantification of smaller flavanols, such as catechin and epicatechin. Quantitative performance was evaluated using commercial fruit juice samples (n = 14), apple juice samples of different cultivars (n = 22), and commercial ciders (n = 17). In general, the L‐P titration method and DMAC method resulted in higher quantitative values than the F‐C method and BSA precipitation method, respectively. However, ratios of results obtained by the L‐P and F‐C method ranged from 1 to 28, and ratios of results obtained by the DMAC and BSA precipitation method ranged from <1 to 280. This tremendous variation is likely due to variation in polyphenol composition and sample matrix. This information provides perspective for comparison of results obtained through these different methods, and a basis for choosing the most appropriate analytical method for quantification of polyphenols to address a specific research question when working with commercial fruit juice, apple juice from different apple cultivars, and commercial ciders. Practical Application This study compared results obtained when four common polyphenol quantification methods were applied to a diverse selection of fruit juices and beverages with distinct polyphenol composition and sample matrix. The matrix and polyphenol composition of the samples significantly influenced the results. Our findings can help manufacturers of fruit‐based products choose the most appropriate analytical method for polyphenol quantification as part of a quality assurance program or to convey information on dietary polyphenol content to consumers. An assessment of analytical method validation parameters is provided for each of the four methods, which will help users of these methods to understand their limitations.

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Section: Food Chemistrysupporting

confidence: 86%

Section: Resultsmentioning

confidence: 94%

Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders

Kim

Neilson

et al. 2019

Journal of Food Science

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“…The total polyphenol content can be analyzed by relatively simple methods such as the Folin–Ciocalteau assay, or by considering peak areas identified by HPLC‐DAD . In the present study, we combined qualitative analysis of MS with total peak areas obtained by DAD.…”

Section: Resultsmentioning

confidence: 99%

Composition and physicochemical properties of dried berry pomace

et al. 2018

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“…The total phenolic content in the cookie extracts was estimated using the Prussian-Blue assay (Margraf et al, 2015). The results were expressed as mg gallic acid equivalents/100 g of cookie.…”

Section: Determination Of Total Phenolic Content and Antioxidant Actimentioning

confidence: 99%

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Karnopp¹,

Figueroa²,

Los³

et al. 2015

Food Sci. Technol (Campinas)

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Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content of fibers, hardness, brittleness, antioxidant activity and total phenolic content of the cookies. The RSM models presented suitable R 2 and R 2 adj values (> 65% of explained data variability), except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05) were observed for the cookie samples, implying that the addition of grape pomace and whole-wheat flour did not negatively affect the preference of cookies.

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Comparison between Folin‐Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96‐Well Microplates

Cited by 153 publications

References 54 publications

Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders

Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders

Composition and physicochemical properties of dried berry pomace

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

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