Exploring MBTH as a spectrophotometric probe for the determination of total phenolic compounds in beverage samples

2018 ◽  
Vol 10 (19) ◽  
pp. 2197-2204 ◽  
Author(s):  
Bruna da Silva Granja ◽  
José Ricardo Honório de Mendonça Filho ◽  
Woodland de Souza Oliveira ◽  
Josué Carinhanha Caldas Santos
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Beverage Samples ◽  
Alternative Method

An alternative method using MBTH as a spectrophotometric probe for the determination of total phenolic compounds in samples of wines (red and white), coffees (instant and brewed), teas and infusions.

Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy

2020 ◽  
Vol 329 ◽  
pp. 127142 ◽  
Author(s):  
Débora Gonçalves Carvalho ◽  
Lucas Ranzan ◽  
Luciane Ferreira Trierweiler ◽  
Jorge Otávio Trierweiler
Keyword(s):  
Infrared Spectroscopy ◽  
Phenolic Compounds ◽  
Total Phenolic ◽  
Two Dimensional ◽  
Total Phenolic Compounds ◽  
Mid Infrared ◽  
Mid Infrared Spectroscopy

scholarly journals Determination of total phenolic compounds, antioxidant activity and nutrients in Brazil nuts (Bertholletia excelsa H. B. K.)

2020 ◽  
Vol 14 (8) ◽  
pp. 373-376
Author(s):  
Antonio Saravia Maldonado Selvin ◽  
Montero Fernández Ismael ◽  
Santos Alemán Ricardo ◽  
Abrahan Marcia Fuentes Jhunior ◽  
da Conceição Campelo Ferreira María
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Bertholletia Excelsa ◽  
Brazil Nuts

scholarly journals Phenolic Composition, Antioxidant Activity, andIn VitroAvailability of Four Different Berries

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Javier Marhuenda ◽  
María Dolores Alemán ◽  
Amadeo Gironés-Vilaplana ◽  
Alfonso Pérez ◽  
Gabriel Caravaca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Total Phenolic Compounds ◽  
Anthocyanin Concentration

Polyphenols from berries have proved healthy effects after“in vitro”and“in vivo”studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish their phenolic composition, concerning their antioxidant capacity along with their“in vitro”availability. Folin-Ciocalteu method was used for the determination of phenolic compounds, and the antioxidant capacity was measured by ORAC method. Moreover, the determination of anthocyanins was accomplished with an HPLC-DAD. Finally, we carried out an“in vitro”digestion to simulate the gastrointestinal digestion. All berries showed good antioxidant capacity with significant differences, besides high total phenolic compounds. Content of anthocyanins measured by HPLC-DAD varied between the different berries, namely, blackberries and strawberries which showed higher anthocyanin concentration. After“in vitro”digestion, berries showed poor bioavailability of the analysis of anthocyanins (9.9%–31.7%). Availability of total phenolic compounds was higher than anthocyanins (33%–73%). Moreover, strawberries and blackberries presented the less availability grade. Decrease in antioxidant activity measured by ORAC method was about 90% in all berries studied. Therefore, bioavailability of phenolic compounds remains unclear and more correlation between“in vitro”and“in vivo”studies seems to be necessary.

scholarly journals Determination of antioxidant activity and total phenolic contents in yogurt added with black cumin (Nigella sativa L.) honey

2021 ◽  
Vol 32 (1) ◽  
pp. 1-5
Author(s):  
Özge Duygu Okur
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Nigella Sativa ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Black Cumin ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
High Level

Abstract This study aims to reveal the antioxidant activity and phenolic ingredients of yogurts added with black cumin (Nigella sativa L.) honey. Therefore, this study aimed to produce healthy food made with black cumin honey with increased total phenolic contents and antioxidant activity. The effect of varying degrees of black cumin honey addition (0, 2.5%, 5%, 10%, 15%) on the antioxidant activity and total phenolic contents of yogurt were examined for 28 days. The antioxidant activity was found between 14.33 and 17.41 mM TE. Total phenolic compounds were between 202.50 and 1415.00 mg GAE/kg. Some important differences were determined between yogurts with black cumin honey and the control with respect to phenolic contents during storage (p < 0.05). The results of study reveal that the augmentation of fortification rate increased the total phenolic characteristic and antioxidant activity of yogurt with black cumin honey. Significantly, these outcomes indicate that yogurt with black cumin honey have a high level of polyphenols and could be consumed as bioactive composition.

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