SPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS

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dc.contributor.authorPeñarrieta, J. Mauricio
dc.contributor.authorAlvarado, J. Antonio
dc.contributor.authorBergenståhl, Björn
dc.contributor.authorÅkesson, Björn
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-23T14:30:36Z
dc.date.available2026-03-23T14:30:36Z
dc.date.issued2007
dc.descriptionVol. 24, No. 1
dc.description.abstractComo 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 alimentosen
dc.description.abstractAs 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 foodsen
dc.identifier.urihttp://www.scielo.org.bo/scielo.php?script=sci_arttext&pid=S0250-54602007000100002&tlng=en
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/87135
dc.language.isoen
dc.publisherRev. Bol. Quim
dc.relationhttp://www.scielo.org.bo/pdf/rbq/v24n1/v24n1a02.pdf
dc.relation.ispartofRev. Bol. Quim
dc.sourceSciELO Bolivia
dc.subjectAndean foods
dc.subjectbioactive compounds
dc.subjectantioxidants
dc.subjecttotal phenolics compounds
dc.subjecttotal flavonoids
dc.subjectAlimentos Andinos
dc.subjectCompuestos bioactivos
dc.subjectantioxidantes
dc.subjectcompuestos fenólicos totales
dc.subjectflavonoides totales
dc.titleSPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS
dc.title.alternativeSPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS
dc.typeArtículo Científico Publicado

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