SPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS
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Rev. Bol. Quim
Abstract
Como parte del estudio sobre el contenido de antioxidantes y compuestos fenólicos en alimentos de Bolivia fueron utilizados métodos simples para la determinación de compuestos fenólicos (TP) y flavonoides (TF) por espectrofotometría. Estos métodos son reportados en este artículo. Los métodos tuvieron alta reproducibilidad y correlación entre TP y TF para diferentes alimentos
As a part of a study on the content of antioxidants and phenolic compounds in Bolivian foods, several simple, rapid and selective methods for the determination of phenolic compounds (TPH) and flavonoids (TF) by spectrophotometry were used, which are described in this report. The methods had high reproducibility and there were high correlations between the values of TPH and TF in different plant foods
As a part of a study on the content of antioxidants and phenolic compounds in Bolivian foods, several simple, rapid and selective methods for the determination of phenolic compounds (TPH) and flavonoids (TF) by spectrophotometry were used, which are described in this report. The methods had high reproducibility and there were high correlations between the values of TPH and TF in different plant foods
Description
Vol. 24, No. 1