JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effects of Proteins on the Reactivity of Various Phenolic Compounds with the Folin-Ciocalteu Reagent
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Proteins on the Reactivity of Various Phenolic Compounds with the Folin-Ciocalteu Reagent
Park, Kyung A; Choi, Yoo-mi; Kang, Smee; Kim, Mi-Ri; Hong, Jungil;
  PDF(new window)
 Abstract
The Folin-Denis assay using the Folin-Ciocalteu (F-C) reagent has been commonly used for analyzing the total phenolic compound content in various food products. In the present study, the effects of proteins on the reactivity of the F-C reagent with different phenolic compounds were investigated. Bovine serum albumin (BSA) or skim milk proteins showed a concentration-dependent increase in color response in the Folin-Denis assay; these proteins decreased the color response of most phenolic compounds tested. The reactivity of phenolic compounds was significantly less pronounced in the presence of BSA and this interference was greater at higher concentrations of phenolic compounds. The reactivity of phenolic compounds with the F-C reagent was reduced significantly by their oxidation; the reaction of the oxidized products with the F-C reagent was more severely affected by BSA. The interfering effects in the Folin-Denis assay might be attributable to binding interactions of phenolic compounds with proteins.
 Keywords
phenolic compound;Folin-Denis assay;protein;bovine serum albumin;Folin-Ciocalteu reagent;
 Language
Korean
 Cited by
1.
Antioxidant activities, production of reactive oxygen species, and cytotoxic properties of fractions from aerial parts of glasswort (Salicornia herbacea L.), Korean Journal of Food Science and Technology, 2016, 48, 6, 574  crossref(new windwow)
 References
1.
Dai J, Mumper RJ. Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules 15: 7313-7352 (2010) crossref(new window)

2.
Jacobo-Velazquez DA, Cisneros-Zevallos L. Correlations of antioxidant activity against phenolic content revisited: A new approach in data analysis for food and medicinal plants. J. Food. Sci. 74: R107-R113 (2009) crossref(new window)

3.
Scalbert A, Manach C, Morand C, Remesy C, Jimenez L. Dietary polyphenols and the prevention of diseases. Crc. Cr. Rev. Food Sci. 45: 287-306 (2005) crossref(new window)

4.
Rice-Evans C, Miller N, Paganga G. Antioxidant properties of phenolic compounds. Trends Plant Sci. 2: 152-159 (1997) crossref(new window)

5.
Stevenson DE, Hurst RD. Polyphenolic phytochemicals-just antioxidants or much more? Cell. Mol. Life Sci. 64: 2900-2916 (2007) crossref(new window)

6.
Ministry of Food and Drug Safety. Standardized Guidelines of Functional Food Materials. Available from: http://www.mfds.go.kr/index.do?mid=1161&seq=4409&cmd=v. Accessed Jan. 15, 2015.

7.
Prior RL, Wu X, Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agr. Food Chem. 53: 4290-4302 (2005) crossref(new window)

8.
Ministry of Food and Drug Safety. Korea Food Additives Code. Available from: http://fa.kfda.go.kr/standard/egongjeon_standard_view.jsp?SerialNo=104&GoCa=2. Accessed Jan. 23, 2015.

9.
Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol. Chem. 12: 239-243 (1912)

10.
Bray HG, Thorpe WV. Analysis of phenolic compounds of interest in metabolism. Method. Biochem. Anal. 1: 27-52 (1954)

11.
Peterson GL. Review of the folin phenol protein quantitation method of lowry, rosebrough, farr, and randall. Anal. Biochem. 100: 201-220 (1979) crossref(new window)

12.
Box JD. Investigation of the folin-ciocalteu phenol reagent for the determination of polyphenolic substances in natural waters. Water Res. 17: 511-525 (1983) crossref(new window)

13.
Ikawa M, Schaper TD, Dollard CA, Sasner JJ. Utilization of folin-ciocalteu phenol reagent for the detection of certain nitrogen compounds. J. Agr. Food Chem. 51: 1811-1815 (2003) crossref(new window)

14.
Kang S, Kim D, Lee BH, Kim MR, Chiang M, Hong J. Antioxidant properties and cytotoxic effects of fractions from glasswort (Salicornia herbacea) seed extracts on human intestinal cells. Food Sci. Biotechnol. 20: 115-122 (2011) crossref(new window)

15.
Hong JI, Kim HJ, Kim JY. Factors affecting reactivity of various phenolic compounds with the folin-ciocalteu reagent. J. Korean Soc. Food Sci. Nutr. 40: 205-213 (2011) crossref(new window)

16.
Teale FWJ. The ultraviolet fluorescence of proteins in neutral solution. Biochem. J. 76: 381-388 (1960) crossref(new window)

17.
Rawel HM, Frey SK, Meidtner K, Kroll J, Schweigert FJ. Determining the binding affinities of phenolic compounds to proteins by quenching of the intrinsic tryptophan fluorescence. Mol. Nutr. Food Res. 50: 705-713 (2006) crossref(new window)

18.
Papadopoulou A, Green RJ, Frazier RA. Interaction of flavonoids with bovine serum albumin: a fluorescence quenching study. J. Agr. Food Chem. 53: 158-163 (2005) crossref(new window)

19.
Ainsworth EA, Gillespie KM. Estimation of total phenolic content and other oxidation substrates in plant tissues using folin-ciocalteu reagent. Nat. Protoc. 2: 875-877 (2007) crossref(new window)

20.
Haslam E. Polyphenol-protein interactions. Biochem. J. 139: 285-288 (1974) crossref(new window)

21.
Halliwell B. Are polyphenols antioxidants or pro-oxidants? What do we learn from cell culture and in vivo studies? Arch. Biochem. Biophys. 476: 107-112 (2008) crossref(new window)