FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (18 ): 292-295.doi: 10.7506/spkx1002-6630-200918066

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Folin-Ciocalteu Colorimetric Determination of Total Polyphenols in Mulberry Fruits

LI Ju-xiu,WANG Bai-yu   

  1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
  • Received:2009-06-08 Online:2009-09-15 Published:2010-12-29
  • Contact: LI Ju-xiu E-mail:juxiuli@msn.com

Abstract:

We investigated the optimum reaction conditions of Folin-Ciocalteu colorimetry for the determination of total polyphenos in 60% ethanol extract of ethanol mulberry fruits using gallic acid as a reference. When ratio of Folin-Ciocalteu reagent to 12% sodium carbonate solution (V/V) was 1:2, reaction temperature 20 ℃, and reaction time 2 h, the content of total polyphenols had a good linear relationship with absorbance at 760 nm. The average spiked recovery was 97.63%, with a RSD of 4.5%. This method can give a simple, fast, sensitive, and stable determination of total popyphenols in mulberry fruits.

Key words: mulberry, Folin-Ciocaileu, colorimetry, content of total polyphenols

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