Muñoz-Bernal ÓA, Torres-Aguirre GA, Núñez-Gastélum JA, de la Rosa LA, Rodrigo-García J, Ayala-Zavala JF, Álvarez-Parrilla E

Language: Spanish
References: 18
Page: 23-28
PDF size: 497.23 Kb.

ABSTRACT

Phosphomolybdic and phosphotungstic acids mixture, known as Folin-Ciocalteu reactive, is one of the main methods for the quantification of polyphenolic compounds in vegetable extracts (FC reactive). However, as other spectrophotometric methods, it can be unspecific and interact with other molecules, such as sugars, present in vegetable extracts, modifying the obtained results. The aim of the present study was to evaluate the effect of glucose, sucrose, fructose, xylose, mannose, rhamnose and arabinose on the quantification of polyphenolic compounds by the FC method. Fructose and xylose showed the highest interaction with FC reactive, while sucrose, mannose, rhamnose and glucose showed the lowest effect. Fructose and mannose reacted differently with both gallic acid solutions and anise, jalapeño hot pepper and traditional Mexican spices (hoja santa and avocado leaves). Fructose increased the response of the method, and consequently overestimated the polyphenolic content, while mannose showed an underestimation. The obtained results showed that sugar content in vegetable extracts may interfere on the estimation of polyphenolic content, especially if high content of fructose is present in the samples.

REFERENCES

1. Bae, H., Jayaprakasha, G. K.,Crosby, K., Yoo, K. S., Leskovar, D. I., Jifon, J. & Patil, B. S. (2014). Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers. Journal of Food Composition and Analysis 33, 195-202. DOI 10.1016/j.jfca.2013.11.009.

2. Chen, L. Y., Cheng, C. W. & Liang, J. Y. (2015). Effect of esterification condensation on the Folin-Ciocalteu method for the quantitative measurement of total phenols. Food Chem. 170, 10-50. DOI.10.1016/j.foodchem.2014.08.038.

3. Deepa, N., Kaur, C., George, B., Singh, B. & Kapoor, H. C. (2007). Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. LWT - Food Science and Technology 40, 121-129. DOI 10.1016/j.lwt.2005.09.016.

4. Everette, J. D., Bryant, Q. M., Green, A. M., Abbey, Y. A., Wangila, G. W. & Walker, R. B. (2010). Thorough study of reactivity of various compound classes toward the Folin-Ciocalteu reagent. J. Agric. Food Chem. 58, 8139-8144. DOI 10.1021/jf1005935.

5. Georgé, S., Brat, P., Alter, P. & Amiot, M. (2005). Rapid Determination of Polyphenols and Vitamin C in Plant- Derived Products. J. Agric. Food Chem. 53, 1370-1373.

6. Granato, D., Santos, J. S., Maciel, L. G. & Nunes, D. S. (2016). Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices. TrAC Trends in Analytical Chemistry , 80, 266-279. DOI 10.1016/j.trac.2016.03.010.

7. Huang, D., Ou, B. & Prior, R. (2005). The Chemistry behind Antioxidant Capacity Assays. J. Agric. Food Chem. 53, 1841-1856. DOI: 10.1021/jf030723c

8. Lester, G. E., Lewers, K. S., Medina, M. B. & Saftner, R. A. (2012). Comparative analysis of strawberry total phenolics via Fast Blue BB vs. Folin–Ciocalteu: Assay interference by ascorbic acid. Journal of Food Composition and Analysis 27, 102-107. DOI 10.1016/j.jfca.2012.05.003.

9. Ludwig, I. A., Bravo, J., De Peña, M. P. & Cid, C. (2013). Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee. LWT - Food Science and Technology 51 , 553-559. DOI 10.1016/j.lwt.2012.12.010.

10. Magalhaes, L. M., Santos, F., Segundo, M. A., Reis, S. & Lima, J. L. (2010) Rapid microplate high-throughput methodology for assessment of Folin-Ciocalteu reducing capacity. Talanta 83, 441-447. DOI 10.1016/j.talanta.2010.09.042.

11. Margraf, T., Karnopp, A. R., Rosso, N. D. & Granato, D. (2015) Comparison between Folin-Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96-Well Microplates. J. Food Sci. 80, C2397-403. DOI 10.1111/1750-3841.13077.

12. Moreno-Escamilla, J. O., De La Rosa, L. A., López-Díaz, J. A., Rodrigo-García, J., Núñez-Gastélum, J. A. & Álvarez-Parrilla, E. (2015). Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red Jalapeño pepper during its transformation to chipotle pepper. Food Research International 76, 654-660. DOI 10.1016/j. foodres.2015.07.031.

13. O’Sullivan, J. & Mathison, G. E. (1970). Interference by monosaccharides with the estimation of tyrosine and proteins using the Folin-Ciocalteu phenol reagent. Analytical Biochemistry 35, 540-542. DOI 10.1016/0003-2697(70)90221-6

14. Sánchez-Rangel, J. C., Benavides, J., Heredia, J. B., Cisneros-Zevallos, L. & Jacobo-Velázquez, D. A. (2013). The Folin-Ciocalteu assay revisited: improvement of its specificity for total phenolic content determination. Analytical Methods 5, 5990-5999. DOI 10.1039/ C3AY41125G.

15. Shanmugavelan, P., Kim, S. Y., Kim, J. B., Kim, H. W., Cho, S. M., Kim, S. N., Kim, S. Y., Cho, Y. S. & Kim, H. R. (2013). Evaluation of sugar content and composition in commonly consumed Korean vegetables, fruits, cereals, seed plants, and leaves by HPLC-ELSD. Carbohydr Res. 380, 112-117. DOI 10.1016/j.carres.2013.06.024.

16. Singleton, V. & Rossi, J. A. (1965). Colorimetry of Total Phenolics With Phosphomolybdic-Phosphotungstic Acid Reagents. Am. J. Enol. Vitic. 16, 144-158.

17. Singleton, V., Orthofer, R. & Lamuela-Raventós, R. (1999). Analysis of Total Phenols and Other Oxidation substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Methods in Enzymology 299, 152-179.

18. Slinkard, K. & Singleton, V. (1977). Total Phenol Analysis: Automation and Comparison with Manual Methods. Am. J. Enol. Vitic. 28, 49-56.