Measurement of total phenolic content in wine using an automatic Folin-Ciocalteu assay method

Title
Measurement of total phenolic content in wine using an automatic Folin-Ciocalteu assay method
Author(s)
유길선이은진[이은진]Noa Nomura[Noa Nomura]B. S. Patil[B. S. Patil]
Keywords
ANTIOXIDANT CAPACITY; REAGENT; STORAGE; FOODS
Issue Date
201411
Publisher
WILEY-BLACKWELL
Citation
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.49, no.11, pp.2364 - 2372
Abstract
Measuring the total phenolic content in wine is important in estimating the taste and health benefits of wine. We developed an automatic Folin-Ciocalteu (F-C) method to reduce processing times (3min), human errors and waste volume as compared it to the manual method. The gallic acid standard responded linearly up to 5000gmL(-1), and the wine dilution series responded linearly between four- and sixteenfold dilutions. Anthocyanins showed slower reaction rate compared with wine, gallic acid and quercetin, while ascorbic acid showed the fastest rate. Fructose and glucose at the 10% level showed approximately 8% interference in port wines, and the interference was thought to be negligible in most dry wines containing <1% sugar. Total phenolic contents ranged between 1600 and 3300gmL(-1) by the automatic method and were approximately 20% less than those by the manual method, except in pink wines which was nearly identical. The regression analysis of the phenolic contents showed a very linear relationship between the methods (r(2)=0.97***). This automatic method was thought to be efficiently adopted in wine testing laboratories as a fast and reproducible assay.
URI
http://hdl.handle.net/YU.REPOSITORY/30528http://dx.doi.org/10.1111/ijfs.12557
ISSN
0950-5423
Appears in Collections:
자연자원대학 > 원예생명과학과 > Articles
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