Rapid microplate high-throughput methodology for assessment of Folin-Ciocalteu reducing capacity
In the present work, a rapid and high-throughput Folin-Ciocalteu (F-C) reducing capacity assay adapted to routine/screening analysis was developed. In order to attain a fast F-C reducing kinetic reaction, the reaction conditions of the classical time-consuming F-C assay were modified and the influen...
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| Veröffentlicht in: | Talanta (Oxford) 2010-12, Vol.83 (2), p.441-447 |
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| creator | Magalhães, Luís M. Santos, Fernando Segundo, Marcela A. Reis, Salette Lima, José L.F.C. |
| description | In the present work, a rapid and high-throughput Folin-Ciocalteu (F-C) reducing capacity assay adapted to routine/screening analysis was developed. In order to attain a fast F-C reducing kinetic reaction, the reaction conditions of the classical time-consuming F-C assay were modified and the influence of alkali and F-C reagent concentration was evaluated using gallic acid as standard. The proposed method was performed in a 96-well microplate format and it was applied to several phenolic compounds and food products (wines, beers, infusions and juices) providing F-C reducing capacity results after 3
min of reaction similar to those obtained by the time-consuming (120
min) conventional method. The additive and synergistic effect of reducing nonphenolic compounds usually found in food samples was also investigated. Ascorbic acid and ferrous sulfate provided an additive effect, while for fructose, glucose and sodium sulfite a synergistic effect was obtained. The detection limit was 0.25
mg
L
−1 (as gallic acid) and the repeatability was |
| doi_str_mv | 10.1016/j.talanta.2010.09.042 |
| format | Article |
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min of reaction similar to those obtained by the time-consuming (120
min) conventional method. The additive and synergistic effect of reducing nonphenolic compounds usually found in food samples was also investigated. Ascorbic acid and ferrous sulfate provided an additive effect, while for fructose, glucose and sodium sulfite a synergistic effect was obtained. The detection limit was 0.25
mg
L
−1 (as gallic acid) and the repeatability was <1.6% (
n
=
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min of reaction similar to those obtained by the time-consuming (120
min) conventional method. The additive and synergistic effect of reducing nonphenolic compounds usually found in food samples was also investigated. Ascorbic acid and ferrous sulfate provided an additive effect, while for fructose, glucose and sodium sulfite a synergistic effect was obtained. The detection limit was 0.25
mg
L
−1 (as gallic acid) and the repeatability was <1.6% (
n
=
12).</description><subject>Additives</subject><subject>Analytical chemistry</subject><subject>Ascorbic Acid - analysis</subject><subject>Assaying</subject><subject>Assessments</subject><subject>Beer</subject><subject>Beverages</subject><subject>Calibration</subject><subject>Chemistry</subject><subject>Chemistry Techniques, Analytical</subject><subject>Exact sciences and technology</subject><subject>Ferrous Compounds - analysis</subject><subject>Folin-Ciocalteu</subject><subject>Food</subject><subject>Food Analysis - methods</subject><subject>Food Contamination - analysis</subject><subject>Food products</subject><subject>Foods</subject><subject>Fructose - analysis</subject><subject>Gallic acid</subject><subject>Gallic Acid - analysis</subject><subject>Glucose - analysis</subject><subject>Microplate assay</subject><subject>Phenolic compounds</subject><subject>Sulfates</subject><subject>Sulfites - analysis</subject><subject>Synergistic effect</subject><subject>Time Factors</subject><subject>Wine</subject><subject>Wines</subject><issn>0039-9140</issn><issn>1873-3573</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU2LFDEQhoO4uOPqT1ByEU89m6_-yElkcFVYEGT3HNNJZTpDd6dN0gvz780wox43lyLhqarwvAi9o2RLCW1uD9usRz1nvWWkvBG5JYK9QBvatbzidctfog0hXFaSCnKNXqd0IIQwTvgrdM3o6dTdBv36qRdv8eRNDMuoM-DB74cqDzGs-2FZM54gD8GGMeyP2IWIdUqQ0gRzxsHhuzD6udr5YPSYYcUR7Gr8vMdGL9r4fHyDrpweE7y91Bv0ePflYfetuv_x9fvu831lhGS5gk46LRoBPeXaGWGgkYJCW26M87an2krLBGfOkIaYpjeM9k4AbY3pWWP5Dfp4nrvE8HuFlNXkk4GxOIKwJtUJKWrKuXiepHUt2q4mhazPZJGTUgSnlugnHY-KEnVKQR3UJQV1SkERqUoKpe_9ZcPaT2D_df3VXoAPF0CnIs5FPRuf_nO84USIunCfzhwUc08eokrGw2zA-ggmKxv8M1_5A7s1qdk</recordid><startdate>20101215</startdate><enddate>20101215</enddate><creator>Magalhães, Luís M.</creator><creator>Santos, Fernando</creator><creator>Segundo, Marcela A.</creator><creator>Reis, Salette</creator><creator>Lima, José L.F.C.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QQ</scope><scope>7SR</scope><scope>8FD</scope><scope>JG9</scope></search><sort><creationdate>20101215</creationdate><title>Rapid microplate high-throughput methodology for assessment of Folin-Ciocalteu reducing capacity</title><author>Magalhães, Luís M. ; Santos, Fernando ; Segundo, Marcela A. ; Reis, Salette ; Lima, José L.F.C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c492t-e89fa464eb13afc4ce6941e713a2337b1ad9d2432fc060c6bc21bf4e17ccb26d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Additives</topic><topic>Analytical chemistry</topic><topic>Ascorbic Acid - analysis</topic><topic>Assaying</topic><topic>Assessments</topic><topic>Beer</topic><topic>Beverages</topic><topic>Calibration</topic><topic>Chemistry</topic><topic>Chemistry Techniques, Analytical</topic><topic>Exact sciences and technology</topic><topic>Ferrous Compounds - analysis</topic><topic>Folin-Ciocalteu</topic><topic>Food</topic><topic>Food Analysis - methods</topic><topic>Food Contamination - analysis</topic><topic>Food products</topic><topic>Foods</topic><topic>Fructose - analysis</topic><topic>Gallic acid</topic><topic>Gallic Acid - analysis</topic><topic>Glucose - analysis</topic><topic>Microplate assay</topic><topic>Phenolic compounds</topic><topic>Sulfates</topic><topic>Sulfites - analysis</topic><topic>Synergistic effect</topic><topic>Time Factors</topic><topic>Wine</topic><topic>Wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Magalhães, Luís M.</creatorcontrib><creatorcontrib>Santos, Fernando</creatorcontrib><creatorcontrib>Segundo, Marcela A.</creatorcontrib><creatorcontrib>Reis, Salette</creatorcontrib><creatorcontrib>Lima, José L.F.C.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Ceramic Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Technology Research Database</collection><collection>Materials Research Database</collection><jtitle>Talanta (Oxford)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Magalhães, Luís M.</au><au>Santos, Fernando</au><au>Segundo, Marcela A.</au><au>Reis, Salette</au><au>Lima, José L.F.C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Rapid microplate high-throughput methodology for assessment of Folin-Ciocalteu reducing capacity</atitle><jtitle>Talanta (Oxford)</jtitle><addtitle>Talanta</addtitle><date>2010-12-15</date><risdate>2010</risdate><volume>83</volume><issue>2</issue><spage>441</spage><epage>447</epage><pages>441-447</pages><issn>0039-9140</issn><eissn>1873-3573</eissn><coden>TLNTA2</coden><abstract>In the present work, a rapid and high-throughput Folin-Ciocalteu (F-C) reducing capacity assay adapted to routine/screening analysis was developed. In order to attain a fast F-C reducing kinetic reaction, the reaction conditions of the classical time-consuming F-C assay were modified and the influence of alkali and F-C reagent concentration was evaluated using gallic acid as standard. The proposed method was performed in a 96-well microplate format and it was applied to several phenolic compounds and food products (wines, beers, infusions and juices) providing F-C reducing capacity results after 3
min of reaction similar to those obtained by the time-consuming (120
min) conventional method. The additive and synergistic effect of reducing nonphenolic compounds usually found in food samples was also investigated. Ascorbic acid and ferrous sulfate provided an additive effect, while for fructose, glucose and sodium sulfite a synergistic effect was obtained. The detection limit was 0.25
mg
L
−1 (as gallic acid) and the repeatability was <1.6% (
n
=
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| subjects | Additives Analytical chemistry Ascorbic Acid - analysis Assaying Assessments Beer Beverages Calibration Chemistry Chemistry Techniques, Analytical Exact sciences and technology Ferrous Compounds - analysis Folin-Ciocalteu Food Food Analysis - methods Food Contamination - analysis Food products Foods Fructose - analysis Gallic acid Gallic Acid - analysis Glucose - analysis Microplate assay Phenolic compounds Sulfates Sulfites - analysis Synergistic effect Time Factors Wine Wines |
| title | Rapid microplate high-throughput methodology for assessment of Folin-Ciocalteu reducing capacity |
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