A comprehensive evaluation of three microfluidic chemiluminescence methods for the determination of the total phenolic contents in fruit juices
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- 作者：Buthaina Al Haddabi ; Haider A.J. Al Lawati ; haiderl@squ.edu.om" class="auth_mail" title="E-mail the corresponding author ; FakhrEldin O. Suliman
- 关键词：Microfluidics ; Chemiluminescence ; Potassium permanganate ; Rhodamine ; Phenolic antioxidants ; Interferences
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：670-677
- 全文大小：1380 K
文摘
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Three methods for estimating the total phenolic content in juice samples were evaluated.
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The evaluation was carried out using 22 phenolic compounds and 64 other analytes.
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The Ce(IV)-rhodamine 6G (R6G) chemiluminescence (CL) method was found be very selective.
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The acidic permanganate CL method showed strong CL for certain analytes.
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The acidic permanganate CL method showed higher sensitivity toward phenolic acids.