The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern

<p><span style="color:rgb( 46 , 46 , 46 )">The Folin-Ciocalteu assay is a reference method for the quantification of total (poly)phenols in food. This review explains the fundamental mechanism of the redox reaction on which the method is based and looks at some of the practical...

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Autores: Pérez Bosch, Maria, Domínguez López, Inés, Lamuela Raventós, Rosa Ma.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/208056
Acceso en línea:https://hdl.handle.net/2445/208056
Access Level:acceso abierto
Palabra clave:Polifenols
Cuina mediterrània
Polyphenols
Mediterranean cooking
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spelling The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary PatternPérez Bosch, MariaDomínguez López, InésLamuela Raventós, Rosa Ma.PolifenolsCuina mediterràniaPolyphenolsMediterranean cooking<p><span style="color:rgb( 46 , 46 , 46 )">The Folin-Ciocalteu assay is a reference method for the quantification of total (poly)phenols in food. This review explains the fundamental mechanism of the redox reaction on which the method is based and looks at some of the practical considerations concerning its application. To accurately estimate the antioxidant capacity of (poly)phenolic compounds, a thorough knowledge of their structural characteristics is essential, as the two are closely associated. Therefore, to help researchers interpret the results of the Folin-Ciocalteu method, this review also summarizes some of the main phenolic structural features. Finally, we have used the Folin-Ciocalteu method to estimate the total phenolic intake associated with high adherence to a Mediterranean diet, ranked as one of the healthiest dietary patterns, which is characterized by a high consumption of (poly)phenol-rich food such as wine, virgin olive oil, fruits, vegetables, whole grains, nuts, and legumes. © 2023 The Authors. Published by American Chemical Society.</span></p>Wiley2024202420232024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion11 p.application/pdfhttps://hdl.handle.net/2445/208056Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.1021/acs.jafc.3c04022Journal of the Science of Food and Agriculture, 2023, vol. 71, num.46, p. 17543-17553https://doi.org/10.1021/acs.jafc.3c04022(cc by) Maria Pérez Bosch, et al., 2023http://creativecommons.org/licenses/by/3.0/es/info:eu-repo/semantics/openAccessoai:recercat.cat:2445/2080562026-05-29T05:05:01Z
dc.title.none.fl_str_mv The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern
title The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern
spellingShingle The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern
Pérez Bosch, Maria
Polifenols
Cuina mediterrània
Polyphenols
Mediterranean cooking
title_short The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern
title_full The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern
title_fullStr The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern
title_full_unstemmed The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern
title_sort The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern
dc.creator.none.fl_str_mv Pérez Bosch, Maria
Domínguez López, Inés
Lamuela Raventós, Rosa Ma.
author Pérez Bosch, Maria
author_facet Pérez Bosch, Maria
Domínguez López, Inés
Lamuela Raventós, Rosa Ma.
author_role author
author2 Domínguez López, Inés
Lamuela Raventós, Rosa Ma.
author2_role author
author
dc.subject.none.fl_str_mv Polifenols
Cuina mediterrània
Polyphenols
Mediterranean cooking
topic Polifenols
Cuina mediterrània
Polyphenols
Mediterranean cooking
description <p><span style="color:rgb( 46 , 46 , 46 )">The Folin-Ciocalteu assay is a reference method for the quantification of total (poly)phenols in food. This review explains the fundamental mechanism of the redox reaction on which the method is based and looks at some of the practical considerations concerning its application. To accurately estimate the antioxidant capacity of (poly)phenolic compounds, a thorough knowledge of their structural characteristics is essential, as the two are closely associated. Therefore, to help researchers interpret the results of the Folin-Ciocalteu method, this review also summarizes some of the main phenolic structural features. Finally, we have used the Folin-Ciocalteu method to estimate the total phenolic intake associated with high adherence to a Mediterranean diet, ranked as one of the healthiest dietary patterns, which is characterized by a high consumption of (poly)phenol-rich food such as wine, virgin olive oil, fruits, vegetables, whole grains, nuts, and legumes. © 2023 The Authors. Published by American Chemical Society.</span></p>
publishDate 2023
dc.date.none.fl_str_mv 2023
2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/208056
url https://hdl.handle.net/2445/208056
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.1021/acs.jafc.3c04022
Journal of the Science of Food and Agriculture, 2023, vol. 71, num.46, p. 17543-17553
https://doi.org/10.1021/acs.jafc.3c04022
dc.rights.none.fl_str_mv (cc by) Maria Pérez Bosch, et al., 2023
http://creativecommons.org/licenses/by/3.0/es/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (cc by) Maria Pérez Bosch, et al., 2023
http://creativecommons.org/licenses/by/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 11 p.
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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