Evaluation of Aluminium Complexation Reaction for Flavonoid Content AssayReportar como inadecuado




Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Food Analytical Methods

, Volume 7, Issue 9, pp 1776–1782

First Online: 11 February 2014Received: 28 November 2013Accepted: 22 January 2014

Abstract

Two widely applied spectrophotometric assays based on aluminium complex formation used for determination of total flavonoid content in food or medicinal plant samples were examined for several compounds from different classes of flavonoid family. The method which involves the measurement at 410–430 nm after addition of AlCl3 solution is selective only for flavonols and flavones luteolin. The procedure in the presence of NaNO2 in alkaline medium seems to be specific for rutin, luteolin and catechins, but also phenolic acids exhibit considerable absorbance at 510 nm. Application of both procedures to natural samples gave different order in terms of their flavonoid content. Thus, the expression -total flavonoid- content is not adequate as the results of both methods are dependent on the structure of the individual flavonoids present.

KeywordsTotal flavonoid Aluminium chloride reaction Quantitative determination  Download fulltext PDF



Autor: Anna Pękal - Krystyna Pyrzynska

Fuente: https://link.springer.com/







Documentos relacionados