Elsevier

Methods in Enzymology

Volume 299, 1999, Pages 152-178
Methods in Enzymology

[14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent

https://doi.org/10.1016/S0076-6879(99)99017-1Get rights and content

Publisher Summary

This chapter discusses the analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Analyses of the Folin-Ciocalteu (FC) type are convenient, simple, and require only common equipment and have produced a large body of comparable data. Under proper conditions, the assay is inclusive of monophenols and gives predictable reactions with the types of phenols found in nature. Because different phenols react to different degrees, expression of the results as a single number—such as milligrams per liter gallic acid equivalence—is necessarily arbitrary. Because the reaction is independent, quantitative, and predictable, analysis of a mixture of phenols can be recalculated in terms of any other standard. The assay measures all compounds readily oxidizable under the reaction conditions and its very inclusiveness allows certain substances to also react that are either not phenols or seldom thought of as phenols (e.g., proteins). Judicious use of the assay—with consideration of potential interferences in particular samples and prior study if necessary—can lead to very informative results. Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds .The predictable reaction of components in a mixture makes it possible to determine a single reactant by other means and to calculate its contribution to the total FC phenol content. Relative insensitivity of the FC analysis to many adsorbents and precipitants makes differential assay—before and after several different treatments—informative.

References (57)

  • O. Folin et al.

    J. Biol. Chem.

    (1927)
  • O. Folin et al.

    J. Biol. Chem.

    (1912)
  • M. Celeste et al.

    Anal. Chim. Acta

    (1992)
  • T. Swain et al.
  • G. Legler et al.

    Anal. Biochem.

    (1985)
  • C.M. Stoscheck

    Methods Enzymol.

    (1990)
  • E. Larson et al.

    Anal. Biochem.

    (1986)
  • A.C. Jennings

    Anal. Biochem.

    (1981)
  • C. Peri et al.

    Phytochemistry

    (1971)
  • H.L. Wildenradt et al.

    Am. J. Enol. Vitic.

    (1974)
  • J.A. Rossi et al.

    Am. J. Enol. Vitic.

    (1966)
  • V.L. Singleton

    Am. J. Enol. Vitic.

    (1987)
  • J.J.L. Cillers et al.

    J. Agric. Food Chem.

    (1989)
  • V.L. Singleton et al.

    Adv. Food Res., Suppl.

    (1969)
  • A. Scalbert
  • V.L. Singleton et al.

    Am. J. Enol. Vitic.

    (1965)
  • K. Slinkard et al.

    Am. J. Enol. Vitic.

    (1977)
  • A. Cladera-Fortaza et al.

    Microchem. J.

    (1995)
  • M.T. Pope

    Prog. Inorg. Chem.

    (1991)
  • E. Papaconstantinou et al.

    Inorg. Chem.

    (1970)
  • V.L. Singleton

    Adv. Chem. Ser.

    (1974)
  • M. Haug et al.

    Ind. Obst. Gemueseverwert.

    (1984)
  • T.E. Myers et al.

    Am. J. Enol. Vitic.

    (1979)
  • M. Ikawa et al.

    J. Agric. Food Chem.

    (1988)
  • V.L. Singleton et al.

    Am. J. Enol. Vitic.

    (1985)
  • E. Donko et al.

    Szolez. Boraszat.

    (1975)
  • J. Bloin et al.

    Connaiss. Vigne Vin.

    (1972)
  • Cited by (13764)

    View all citing articles on Scopus
    View full text