Validation of Spectrophotometric Methods for the Determination of Total Polyphenol and Total Flavonoid Content

Matić, Petra; Sabljić, Marija; Jakobek, Lidija

doi:10.5740/jaoacint.17-0066

Cited by 81 publications

(47 citation statements)

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“…Regarding the wine sample, TPC and antioxidant activity were 2.36 g GAE/L and 12.61 mmol TE/L, respectively. The result obtained for TPC in wine obtained herein was in agreement with those reported for Montenegrin 'Vranac' in a previous publication [17], but somewhat higher compared to the result reported by Radovanović et al [18] and Matić et al [19], and lower than those published by Radovanović et al [20] and Mitić et al [21]. Mitić et al [21] examined 'Vranac' wines with different geographical origins, and the values obtained for RSA ranging from 13.00 to 15.02 mmol TE/L.…”

Section: Tpc Rsa and Tacsupporting

confidence: 93%

Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro

Šuković

Knežević

Gašić

et al. 2020

Foods

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Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)—Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.

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Section: Tpc Rsa and Tacsupporting

confidence: 93%

Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro

Šuković

Knežević

Gašić

et al. 2020

Foods

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“…The measurement of total flavonoid content was performed by the aluminium chloride colorimetric method [36, 37]. In brief, the total volume of reaction solution was 2 mL including 200 μ L sample or standard ((+)-catechin), 60 μ L of 5% NaNO 2 and 10% AlCl 3 , 400 μ L of NaOH (1M), and 480 μ L distilled water.…”

Section: Methodsmentioning

confidence: 99%

The Protective Effect of Sonneratia apetala Fruit Extract on Acetaminophen-Induced Liver Injury in Mice

Liu

Luo

et al. 2019

Evidence-Based Complementary and Alternative Medicine

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Acute liver injury is a common consequence of taking overdose of acetaminophen (APAP). The aim of this study was to evaluate the antioxidant activity and hepatoprotective effect of a mangrove plant Sonneratia apetala fruit extract (SAFE) on APAP-induced liver injury in mice. Mice were orally pretreated with SAFE (100, 200, and 400 mg/kg) daily for one week. The control and APAP groups were intragastrically administered with distilled water, and NAC group was treated with N-Acetyl-L-cysteine (NAC) before APAP exposure. The results manifested that SAFE significantly improved survival rates, attenuated hepatic histological damage, and decreased the alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels in serum in APAP-exposed mice. SAFE treatment also increased glutathione (GSH) level and glutathione peroxidase (GSH-Px) activity, enhanced catalase (CAT), and total antioxidant capacity (T-AOC), as well as reducing malondialdehyde (MDA) level in liver. In addition, the formation of tumor necrosis factor-alpha (TNF-α), interleukin 6 (IL-6), and elevation of myeloperoxidase (MPO) in APAP-exposed mice were inhibited after SAFE treatment. And SAFE also displayed high DPPH radical scavenging activity and reducing power in vitro. The main bioactive components of SAFE such as total phenol, flavonoid, condensed tannin, and carbohydrate were determined. The current study proved that SAFE exerted potential protective effect against APAP-induced acute liver injury, which might be associated with the antioxidant and anti-inflammatory activities of SAFE.

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“…The total contents of phenolic compounds for each garlic sample were measured using a modified Folin–Ciocalteu method [ 14 ]. Briefly, the skin (peel) was removed from the garlic, and the sample was ground with a mill (LAB MILL OSAKA CHEMICAL Co., Ltd., Osaka, Japan).…”

Section: Sample Preparationsmentioning

confidence: 99%

Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses

et al. 2020

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The Maillard reaction intermediates and related phytochemicals in garlic (Allium sativum L.), which was heated for various lengths of time, using X-band (9 GHz) electron paramagnetic resonance (EPR) and high performance liquid chromatography (HPLC) were investigated. Non-spin-trap and non-destructive EPR detected the total reaction intermediates (radicals). The g-value of the signal was 2.004. The signal with a peak-to-peak linewidth (ΔHpp) was approximately 0.67 milli Tesla (mT). The values of the intermediates are suggestive of organic compounds. The garlic darkened in color with the increasing number of heating days. Melanoidin, responsible for darkening of the garlic, was detected at an absorbance of 400 nm. Analysis of the correlation between the EPR intensity and melanoidin absorbance showed a good correlation coefficient (0.98). In addition, 5-hydroxymethyl furfural (5-HMF) and total phenolic compounds increased with the increasing number of heating days. Moreover, trace amount of Fe3+ was observed in the black garlic by EPR. Non-destructive EPR is a useful method for evaluating not only Maillard reaction intermediates, but also the pigment associated with the reaction processes.

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Validation of Spectrophotometric Methods for the Determination of Total Polyphenol and Total Flavonoid Content

Cited by 81 publications

References 0 publications

Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro

Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro

The Protective Effect of Sonneratia apetala Fruit Extract on Acetaminophen-Induced Liver Injury in Mice

Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses

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