Food Analytical Methods· 2014Q2
Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay
- 953citations
- Q2SCImago
- 2014year
Short summary
Two common spectrophotometric assays using aluminium complexation do not accurately measure total flavonoid content in food and plant samples, as their results vary significantly based on the specific flavonoid structures present.
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Key points
- Spectrophotometric assays using AlCl3 (410–430 nm) are selective for flavonols and flavones (e.g., luteolin).
- Assays with NaNO2 in alkaline medium (510 nm) are specific for rutin, luteolin, and catechins but also detect phenolic acids.
- Natural sample analysis showed different flavonoid content orders depending on the assay used.
- The term "total flavonoid" content is inadequate due to structural dependency of the assays.
AI-generated from the title and abstract; the full text is not read.
Abstract
Two widely applied spectrophotometric assays based on aluminium complex formation used for determination of total flavonoid content in food or medicinal plant samples were examined for several compounds from different classes of flavonoid family. The method which involves the measurement at 410–430 nm after addition of AlCl 3 solution is selective only for flavonols and flavones luteolin. The procedure in the presence of NaNO 2 in alkaline medium seems to be specific for rutin, luteolin and catechins, but also phenolic acids exhibit considerable absorbance at 510 nm. Application of both procedures to natural samples gave different order in terms of their flavonoid content. Thus, the expression “total flavonoid” content is not adequate as the results of both methods are dependent on the structure of the individual flavonoids present.
The authors' abstract, as published at the source. Food Analytical Methods, 2014 · DOI ↗
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Field: Biochemistry (Medicine)
BiochemistryMedicine