SPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS
ABSTRACT As 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 foods
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Digital revista |
| Language: | English |
| Published: |
Universidad Mayor de San Andrés
2007
|
| Online Access: | http://www.scielo.org.bo/scielo.php?script=sci_arttext&pid=S0250-54602007000100002 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|