Over-evaluation of total flavonoids in grape skin extracts containing sulfur dioxide

Onofrio Corona, Margherita Squadrito, Antonio Tirelli

Risultato della ricerca: Articlepeer review

6 Citazioni (Scopus)

Abstract

Sulphur dioxide (SO2) proved to increase absorbance at 280 nm of grape skin and seed extracts containingit, diluted with ethanol–HCl to assess total flavonoids and anthocyanins in the same analysis. Additionalabsorbance at 280 nm was also observed in acetone:H2O extracts, if the acetone had not completely evap-orated before the extracts were diluted with a solvent. Flavonoids were correctly quantified in theextracts when SO2or acetone were removed by solid-phase extraction with a C18RP as sorbent andmethanol as eluting solvent.
Lingua originaleEnglish
pagine (da-a)537-542
Numero di pagine6
RivistaFOOD CHEMISTRY
Volume172
Stato di pubblicazionePublished - 2015

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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