Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay

Food Analytical Methods

Volumn 7, Issue 9, 2014, Pages 1776-1782

  Pękal, Anna ^a   Pyrzynska, Krystyna ^a  

^a UNIVERSITY OF WARSAW   (Poland)

Author keywords

Aluminium chloride reaction; Quantitative determination; Total flavonoid

Indexed keywords

ALUMINUM; ASSAYS; CHLORINE COMPOUNDS; COMPLEXATION;

ALUMINIUM CHLORIDE; ALUMINIUM COMPLEX; COMPLEXATION REACTION; FLAVONOID; FLAVONOID CONTENT; QUANTITATIVE DETERMINATIONS; SPECTROPHOTOMETRIC ASSAYS; TOTAL FLAVONOID CONTENTS;

FLAVONOIDS;

EID: 84920258649     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-014-9814-x     Document Type: Article

References (29)

1. Barnum DW (1977) Spectrophotometric determination of catechol, epinephrine, dopa, dopamine and other aromatic vic-diols. Anal Chim Acta 89:157–166
2. Chang CC, Yang MH, Wen HM, Chern JC (2002) Estimation of total flavonoid content in propolis by two complimentary colorimetric methods. J Food Drug Anal 10:178–182
3. Chen L, Ding L, Yu A, Yang R, Wang X, Li J, Jin H, Zhang H (2007) Continuous determination of total flavonoids in Platycladus orientalis (L.) Franco by dynamic microwave-assisted extraction coupled with on-line derivatization and ultraviolet-visible detection. Anal Chim Acta 596:164–170
4. Christ B, Müller KH (1960) Zur serienmaessigen Bestimmung des Gehaltes an Flavonol-Derivaten in Drogen. Arch Pharm 293:1033–1042
5. Cimpoiu C, Cristea M, Hosu A. Sandru M, Seserman L (2011) Antioxidant activity prediction and classification of some teas using neutral networks. Food Chem 127:1333–1328
6. Cornard JP, Merlin JC (2002) Spectroscopic and structural study of complexes of quercetin with Al(III). J Inorg Biochem 92:19–27
7. Cvek J, Medić-Sarić M, Jasprica I, Zuboćić S, Vitali S, Mornar A, Vedrina-Dragojević I, Tomić S (2007) Optimisation of an extraction procedure and chemical characterisation of Croatian propolis tinctures. Phytochem Anal 18:451–459
8. Denni M, Mammen D (2012) A critical evaluation on the reliability of two aluminium chloride chelation methods for quantification of flavonoids. Food Chem 135:1365–1368
9. Eghdami A, Sadeghi F (2010) Determination of total phenolic and flavonoids contents in methanolic and aqueous extract of Achillea Millefolium. Org Chem J 2:81–84
10. Fernandes AJD, Ferreira MRA, Randau KP, de Souza TP, Soares LA (2012). Total flavonoid content in the raw material and aqueous extractives from Bauhinia monandra Kurz (Caesalpiniaceae). Scientific World Journal article ID:923462.
11. Gattuso G, Barreca DD, Gargiulli C, Leuzzzi U, Caristi C (2007) Flavonoid composition of citrus juices. Molecules 12:1641–1673
12. Ghasemzadeh A, Jaafar HZE, Rahmat A (2010) Antioxidant activities, total phenolic and flavonoids content in two varieties of Malaysia young ginger (Zingiber officinale Roscoe). Molecules 15:4324–4333
13. Gouveia S, Castilho PC (2011) Antioxidant potential of Artemisia argentea L’Hér alcoholic extract nd its relation with the phenolic composition. Food Res Inter 44:1620–1631
14. Horszwald A, Julien H, Andlauer W (2013) Characterisation of Aronia powders obtained by different drying processes. Food Chem 141:2858–2863
15. Ivanova V, Stefanova M, Cinnici F (2010) Determination of the polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods. J Serb Chem Soc 75:45–59
16. Jaiswal AK, Abu-Ghannam N (2013) Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing. Food res Inter 53:125–133
17. Kumamoto M, Sonda T, Nagayama K, Tabata M (2001) Effects of pH and metal ions on antioxidative activities of catechins. Biosci Biotechnol Biochem 65:126–132
18. Licina BZ, Stefanovic OD, Vasic SM, Radojevic ID, Dekic MS, Comic LR (2013) Biological activities of the extracts from wild growing Origanum vulgare L. Food Control 33:498–504
19. Mãrghitas LA, Dezmirean D, Moise A, Bobis O, Laslo L, Bogdanov S (2009) Physici-chemical and bioactive properties of different floral origin honeys from Romania. Food Chem 112:863–867
20. Matyuschenko NV, Stepanova TA (2003) Quantitative determination of the total content of flavonoids in the new phytopreparation Elima. Pharm Chem J 37:261–263
21. Moon JK, Shibamoto T (2009) Antioxidant assays for plant and food components. J Agri Food Chem 57:1655–1666
22. Muñzoz S, Mestres M, Busto O, Guash J (2008) Determination of some flavan-3-ols and anthocyanins in red grape seed and skin extracts by HPLC-DAD: validation study and response comparison of different standards. Anal Chim Acta 628:104–110
23. Ordonez AAL, Gomez JD, Vattuone MA, Isla MI (2006) Antioxidant activities of Sechium edule (Jacq.) Swartz extracts. Food Chem 97:452–458
24. Pękal DP, Biesaga M, Pyrzynska K (2011a) Evaluation of the antioxidant properties of fruit and flavoured black teas. Eur J Nutr 50:681–688
25. Pękal DP, Biesaga M, Pyrzynska K (2011b) Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions. J Sci Food Agric 92:2244–2249
26. Pękal A, Biesaga M, Pyrzynska K (2013) Trace metals and flavonoids in different types of tea. Food Sci Biotechnol 22:925–930
27. Porgali E, Büyüktuncel E (2012) Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods. Food Res Inter 45:145–154
28. Praveen KR, Awang B (2007) Antioxidant activity, total phenolic and flavonoid content of Morinda citrifolia fruit extracts from various extraction processes. J Eng Sci Technol 2:70–80
29. Zhang DY, Luo M, Wang W, Zhao CJ, Gu CB, Zu YG, Fu YJ (2013) Variation of active constituents and antioxidant activity in pyrola [P. incarnata Fisch.] from different sites of Northeast China. Food Chem 141:2213–2219