Spectrofluorimetric determination of ellagic acid in brandy

Sádecká, Jana; Tóthová, Jana DʼAmato

doi:10.1016/j.foodchem.2012.06.019

Cited by 13 publications

(1 citation statement)

References 17 publications

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“…Spectrofluorometric quantification, based on the fluorescence of the EA–borate complex in methanol solutions, can be considered as an alternative and less time-consuming method. It has been successfully used in the determination of EA in brandy [ 67 ], pomegranate juice [ 68 ] and rosehips [ 69 ]. Moreover, a fluorescence nanosensor based on a cyclodextrin–EA–borax complex for food samples was recently described [ 70 ].…”

Section: Production Of Ellagic Acidmentioning

confidence: 99%

Recent Advances in the Production and Applications of Ellagic Acid and Its Derivatives. A Review

2020

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Ellagitannins (ETs), characterized by their diversity and chemical complexity, belong to the class of hydrolysable tannins that, via hydrolysis under acidic or alkaline conditions, can yield ellagic acid (EA). They are mostly found as a part of extractives in angiosperms. As known antioxidants and chelators, EA and EA derivatives are drawing an increasing interest towards extensive technical and biomedical applications. The latter ones include possible antibacterial, antifungal, antiviral, anti-inflammatory, hepato- and cardioprotective, chemopreventive, neuroprotective, anti-diabetic, gastroprotective, antihyperlipidemic, and antidepressant-like activities, among others. EA’s synthesis and production challenges prompt further research on new methods and alternative sources. Conventional and prospective methods and raw materials for the production of EA and its derivatives are reviewed. Among the potential sources of EA, the residues and industrial streams of the pulp industry have been highlighted and considered as an alluring alternative in terms of commercial exploitation.

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