This project was supported by Swedish Medical Council Project B88-19X-04721-13B, the Swedish Council for Forestry and Agricultural Research 864/86 L 31:2, the Swedish Agency for Research Co-operation with Developing Countries 9.49/SAREC 85/42:2, and “Förenade Liv” Mutual Group Life Insurance Company, Stockholm, Sweden. We also acknowledge the help of Dr. Ulf Svanberg with the vanillin assay.
Determination of Iron-Binding Phenolic Groups in Foods
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 1, pages 128–131, January 1991
How to Cite
BRUNE, M., HALLBERG, L. and SKÅNBERG, A.-B. (1991), Determination of Iron-Binding Phenolic Groups in Foods. Journal of Food Science, 56: 128–131. doi: 10.1111/j.1365-2621.1991.tb07992.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/3/90; revised 5/4/90; accepted 5/24/90
A spectrophotometric assay was developed with the specific aim of determining the content in foods of iron-binding phenolic compounds. Foods were extracted with dimethylformamide (50%) and an ironcontaining reagent was added. The resulting color was due to formation of Fe-galloyl and Fe-catechol complexes. These complexes had different absorbance maxima and could thus be separately determined by readings at two wavelengths. The method was simple and had good precision, accuracy and analytical recovery. The new method was compared with two commonly used methods for determination of phenolic content in cereals, fruits, vegetables, spices and beverages.