Effect of glucose and ascorbic acid on total phenolic content estimation of green tea and commercial fruit juices by using folin ciocalteu and fast blue bb assays


Citation

Ando Yoshito, . and Ahmad Syazrin Roslan, . and Azrina Azlan, . and Amin Ismail, . Effect of glucose and ascorbic acid on total phenolic content estimation of green tea and commercial fruit juices by using folin ciocalteu and fast blue bb assays. pp. 545-556. ISSN 1511-3701

Abstract

Folin Ciocalteu (FC) assay had been widely used in the estimation of total phenolics content (TPC) in foods. However the main disadvantage of this assay is that the reagent reacts with reducing substances and measures the total reducing capacity of a sample not just phenolic compounds. The Fast Blue BB (FBBB) assay is another assay that can be used to estimate the total phenolic content in foods instead. The aim of the study was to estimate and compare the total phenolic content of green tea and commercial fruit juices using FC and FBBB assays and also the effects of glucose and ascorbic acid on both assays. Green tea had the highest ascorbic acid content and TPC value among the samples. TPC estimated using FC assay were significantly higher than FBBB assay in all the samples. FC and FBBB assays were not affected by glucose at different concentrations. However FC assay was significantly affected by the presence of ascorbic acid compared to FBBB assay. In conclusion FC assay overestimated the TPC value in the sample extracts and was significantly affected by the presence of ascorbic acid. The FBBB assay can be considered as an alternative for estimation of total phenolic content in ascorbic acidrich foods.


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Abstract

Folin Ciocalteu (FC) assay had been widely used in the estimation of total phenolics content (TPC) in foods. However the main disadvantage of this assay is that the reagent reacts with reducing substances and measures the total reducing capacity of a sample not just phenolic compounds. The Fast Blue BB (FBBB) assay is another assay that can be used to estimate the total phenolic content in foods instead. The aim of the study was to estimate and compare the total phenolic content of green tea and commercial fruit juices using FC and FBBB assays and also the effects of glucose and ascorbic acid on both assays. Green tea had the highest ascorbic acid content and TPC value among the samples. TPC estimated using FC assay were significantly higher than FBBB assay in all the samples. FC and FBBB assays were not affected by glucose at different concentrations. However FC assay was significantly affected by the presence of ascorbic acid compared to FBBB assay. In conclusion FC assay overestimated the TPC value in the sample extracts and was significantly affected by the presence of ascorbic acid. The FBBB assay can be considered as an alternative for estimation of total phenolic content in ascorbic acidrich foods.

Additional Metadata

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Item Type: Article
AGROVOC Term: Tea
AGROVOC Term: Fruit juices
AGROVOC Term: Chemical analysis (methods)
AGROVOC Term: Bioassays
AGROVOC Term: Ascorbic acid
AGROVOC Term: Glucose
AGROVOC Term: Phenolic content
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:54
URI: http://webagris.upm.edu.my/id/eprint/8150

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