Systematic evaluation of the Folin–Ciocalteu and Fast Blue BB reactions during the analysis of total phenolics in legumes, nuts and plant seeds-Reference-Cited by-同舟云学术

Systematic evaluation of the Folin–Ciocalteu and Fast Blue BB reactions during the analysis of total phenolics in legumes, nuts and plant seeds

Published:2020 Issue:11 Volume:11 Page:9868-9880
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Pico Joana¹²³⁴,Pismag Remigio Y.¹²³⁴⁵^ORCID,Laudouze Mallory¹²³⁴,Martinez Mario M.¹²³⁴⁶^ORCID

Affiliation:

1. School of Engineering

2. University of Guelph

3. Guelph

4. Canada

5. Food Engineering School

6. Department of Food Science

Abstract

Solid Phase Extraction (SPE) is highly advised for the analysis of total phenolics in legumes and nuts, even using Fast Blue BB (FBBB), which in turn displayed better performance over SPE-Folin Ciocalteu (FC).

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01857K

Reference24 articles.

1. Thorough Study of Reactivity of Various Compound Classes toward the Folin−Ciocalteu Reagent

2. Comparative analysis of strawberry total phenolics via Fast Blue BB vs. Folin–Ciocalteu: Assay interference by ascorbic acid

3. Rapid Determination of Polyphenols and Vitamin C in Plant-Derived Products

4. The Folin–Ciocalteu assay revisited: improvement of its specificity for total phenolic content determination

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