The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts
Polyphenols are among the most valuable and widely studied food components. In the laboratory, they are readily extractable with aqueous alcohol. An aliquot rapidly decolorizes a measured portion of ABTS, a stable deep blue radical ion. The semilog plot of light absorption versus time is typically a...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | International Journal of Analytical Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2013/978968 |
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| author | Arthur Bradley |
| author_facet | Arthur Bradley |
| author_sort | Arthur Bradley |
| collection | DOAJ |
| description | Polyphenols are among the most valuable and widely studied food components. In the laboratory, they are readily extractable with aqueous alcohol. An aliquot rapidly decolorizes a measured portion of ABTS, a stable deep blue radical ion. The semilog plot of light absorption versus time is typically a straight line, and an immediately evident slope provides rapid classification in terms of gallic acid equivalents. Experimental data are presented to show general agreement with the literature. The disproportionate concentration of antioxidant in the skins and peels of fruits, vegetables, and nuts is given special attention. |
| format | Article |
| id | doaj-art-24a354071e324d8ca03b7c956fd1e7ed |
| institution | Kabale University |
| issn | 1687-8760 1687-8779 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Analytical Chemistry |
| spelling | doaj-art-24a354071e324d8ca03b7c956fd1e7ed2025-08-20T03:54:56ZengWileyInternational Journal of Analytical Chemistry1687-87601687-87792013-01-01201310.1155/2013/978968978968The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food ExtractsArthur Bradley0Solar Physics Corporation, P.O. Box 548, Locust Valley, NY 11560, USAPolyphenols are among the most valuable and widely studied food components. In the laboratory, they are readily extractable with aqueous alcohol. An aliquot rapidly decolorizes a measured portion of ABTS, a stable deep blue radical ion. The semilog plot of light absorption versus time is typically a straight line, and an immediately evident slope provides rapid classification in terms of gallic acid equivalents. Experimental data are presented to show general agreement with the literature. The disproportionate concentration of antioxidant in the skins and peels of fruits, vegetables, and nuts is given special attention.http://dx.doi.org/10.1155/2013/978968 |
| spellingShingle | Arthur Bradley The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts International Journal of Analytical Chemistry |
| title | The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts |
| title_full | The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts |
| title_fullStr | The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts |
| title_full_unstemmed | The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts |
| title_short | The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts |
| title_sort | rate of decolorization of a radical ion reagent was used to determine the phenolic content of various food extracts |
| url | http://dx.doi.org/10.1155/2013/978968 |
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