OPTIMIZING CONDITIONS FOR SPECTROPHOTOMETRIC DETERMINATIONOF TOTAL POLYPHENOLS IN WINES USING FOLIN-CIOCALTEU REAGENT
Keywords:
determination, Folin-Ciocalteu reagent, method, polyphenols, spectrophotometry, wineAbstract
Wine is a complex beverage that obtains its properties mainly due to synergistic effect of alcohol, organic acids, arbohydrates, as well as the phenolic and aromatic substances. At present days, we can observe an increased interest in the study of polyphenols in wines that have antioxidant, antimicrobial, anti-inflammatory, anti-cancer and many other beneficial effects. Moderate and regular consumption of the red wine especially, with a high content of phenolic compounds, has a beneficial effect on human health. The aim of this work was to optimize conditions for spectrophotometric determination of total polyphenols in winwas to optimize conditions for spectrophotometric determination of total polyphenols in winwas to optimize conditions for spectrophotometric determination of total polyphenols in winwas to optimize conditions for pectrophotometric determination of total polyphenols in wineusing Folin-Ciocaulteu reagent. Based on several studies, in order to minimize chemical use and optimize analysis time, we have proposed a method for the determination of total
polyphenols using 0.25 ml Folin-Ciocaulteu reagent, 3 ml of 20% Na2CO3 solution and time of coloring complex 1.5 hour. We f
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Published
2013-02-01
How to Cite
BajÄan, D., Harangozo, ĽuboÅ¡, Hrabovská, D., & BonÄÃková, D. (2013). OPTIMIZING CONDITIONS FOR SPECTROPHOTOMETRIC DETERMINATIONOF TOTAL POLYPHENOLS IN WINES USING FOLIN-CIOCALTEU REAGENT. Journal of Microbiology, Biotechnology and Food Sciences, 2(special issue 2), 1271–1280. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7449
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Food Sciences
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Copyright (c) 2013 Daniel BajÄan, ĽuboÅ¡ Harangozo, Diana Hrabovská, Dominika BonÄÃková
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).
