Direct fluorometric determination of fluorescent substances in powders: The case of riboflavin in cereal flours

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 10, 2003, Pages 2888-2895

  Zandomeneghi, Maurizio ^a   Carbonaro, Laura ^a   Calucci, Lucia ^b   Pinzino, Calogero ^b   Galleschi, Luciano ^a   Ghiringhelli, Silvia ^a  

^a UNIVERSITY OF PISA   (Italy)

^b AREA DELLA RICERCA   (Italy)

Author keywords

Cereal flours; Front face fluorescence; Powders; Riboflavin; Scattering; Wheat flours

Indexed keywords

RIBOFLAVIN;

ARTICLE; CEREAL; CHEMICAL ANALYSIS; FLOUR; FLUORESCENCE; FLUOROMETRY; FOOD ANALYSIS; ISOLATION PROCEDURE; MEASUREMENT; NONHUMAN; POWDER; SPECTROFLUOROMETRY;

CEREALS; FLOUR; POWDERS; RIBOFLAVIN; SPECTROMETRY, FLUORESCENCE;

TRITICUM AESTIVUM;

EID: 0037732846     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0260287     Document Type: Article

References (16)

1. Wrighton, M. S.; Ginley, D. S.; Morse, D. L. A technique for the determination of absolute emission quantum yields of powdered samples. J. Phys. Chem. 1974, 78, 2229-2233.
2. Ramasamy, S. M.; Senthilnathan, V. P.; Hurtubise, R. J. Determination of room-temperature fluorescence and phosphorescence quantum yields for compounds adsorbed on solid surfaces. Anal. Chem. 1986, 58, 612-616.
3. Zandomeneghi, M. Fluorescence of Cereal Flours. J. Agric. Food Chem. 1999, 47, 878-882.
4. Lakowicz, J. R. Energy Transfer. In Principles of Fluorescence Spectroscopy, 2nd ed.; Kluwer Academic/Plenum Publishers: New York, 1999; pp 367-388.
5. Walsh, C. Flavin Coenzymes: At the Crossroads of Biological Redox Chemistry. Acc. Chem. Res. 1980, 13, 148-155.
6. Hollman, P. C. H.; Slangen, J. H.; Wagstaffe, P. J.; Faure, U.; Southgate, D. A. T.; Finglas, P. M. Intercomparison of Methods for the Determination of Vitamins in Foods; Part 2. Water-Soluble Vitamins. Analyst 1993b, 118, 481-488.
7. van den Berg, H.; van Schaik, F.; Finglas, P. M.; de FroidmontGoertz, I. Third EU MAT intercomparison on methods for the determination of vitamins B1, B2 and B6 in food. Food Chem. 1996, 57, 101-108.
8. Marshall, P. A.; Vandepeer, J. M.; Pant, I.; Trenerry, V. C.; Scheelings, P.; Buick, D. R. The development and evaluation of secondary food reference materials for the determination of cholesterol, fatty acids and selected water-soluble vitamins in foods. Food Chem. 1997, 58, 269-276.
9. Ollilainen, V.; Finglas, P. M.; van den Berg, H.; de Froidmont-Goertz, I. Certification of B-Group Vitamins (B1, B2, B6, and B12) in Four Food Reference Materials. J. Agric. Food Chem. 2001, 49, 315-321.
10. Galland, P.; Senger, H. The role of flavins as photoreceptors. J. Photochem. Photobiol., B 1988, 1, 277-294.
11. Bohren, C. E.; Huffman, D. R. Collections of Particles. In Absorption and Scattering of Light by Small Particles; J. Wiley & Sons: New York, 1998; p 9.
12. Hapke, B. Propagation in a non uniform medium: the equation of radiative transfer. In Theory of Reflectance and Emittance Spectroscopy; Arvidson, R. E., Rycroft, M. J., Eds.; Cambridge University Press: Cambridge, U.K., 1993; pp 147-180.
13. Spencer, R. D.; Weber, G. Thermodynamics and Kinetics of the Intramolecular Complex in Flavin-Adenine Dinucleotide. In Structure and Function of Oxidation Reduction Enzymes; Akeson, A., Ehrenberg, A., Eds.; Pergamon Press: New York, 1972; pp 393-399.
14. Manuel Suisse des Denrées Alimentaires, 2001 ed.; Office Fédéral de la Santé Publique: Berne, Switzerland, 2001.
15. Kent, N. L.; Evers, A. D. Chemical Components. In Technology of Cereals: an Introduction for Students of Food Science and Agriculture, 4th ed.; Elsevier Science Ltd.: The Boulevard, Langford Lane, Kidlington, Oxford, U.K., 1994; pp 53-77.
16. Zandomeneghi, M.; Festa, C.; Carbonaro, L.; Galleschi, L.; Lenzi, A.; Calucci, L. Front-Surface Absorbance Spectra of Wheat Flour: Determination of Carotenoids. J. Agric. Food Chem. 2000, 48, 2216-2221.