This study furnished results on the enzymatic detection of phenolic compounds by means of a miniaturized heat-flow calorimeter
(IC-calorimeter). Two enzymes were used: tyrosinase and peroxidase. Additionally to the investigations with the IC-calorimeter,
measurements were carried out with a classical reaction calorimeter (LKB 8700) for the very slow reactions with tyrosinase.
By way of contrast, the reactions with peroxidase are fast and seem more suitable for sensor application. The detection limit
for the investigated phenolic compounds is of the order of 1 mmol l−1 .
Authors:X. Wang, Y. Wu, Q. Wu, Y. Qian, W. Yue, and Q. Liang
The rhizome of Sparganium stoloniferum Buch.-Ham has been used as a traditional Chinese folk medicine for thousands of years. Phenolic compounds are the main bioactive ingredients of the plant. In order to determine the content of phenolic compounds from different major cultivations, a reliable method has been developed using ultra-high performance liquid chromatography coupled with a triple quadrupole electrospray tandem mass spectrometry. Seven compounds, including rutin, kaempferol, p-hydroxybenzaldehyde, formononetin, ferulic acid, vanillic acid, and p-coumaric acid, were simultaneously measured in 10 min. The established approach was fully validated in terms of linearity, sensitivity, precision, repeatability as well as recovery, and successfully applied to determine seven phenolic compounds of Rhizoma Sparganii. This study may be helpful in the quality control of Rhizoma Sparganii and can offer technical support for the pharmacological and clinical study of related drugs.
Authors:Milica Atanacković Krstonošić, Jelena Cvejić Hogervorst, Mira Mikulić, and Ljiljana Gojković-Bukarica
Phenoliccompounds are widely present among natural products, and they can express different beneficial biological activities. Some of them include antioxidant, cardioprotective, anticancer, anti
Authors:M. Atanacković Krstonošić, J. Cvejić Hogervorst, Lj. Torović, V. Puškaš, U. Miljić, M. Mikulić, and Lj. Gojković Bukarica
, Y. , T ian , Y. , L iu , D. , L i , Z. , Z hang , X.X. , L i , J. M. , H uang , J.H. , W ang , J. & P an , Q.H. ( 2015 ): Evolution of phenoliccompounds and sensory in bottled red wines and their co-development . Food Chem
Authors:Ferit Celik, Muttalip Gundogdu, Sevket Alp, Ferhad Muradoglu, Sezai Ercişli, Mustafa Kenan Gecer, and Ihsan Canan
compounds pose various problems in the processing of these products (particularly in fruit juice industry). On the other hand, phenoliccompounds contribute to the taste and are particularly responsible for astringency. Anthocyanins belong to the group of