Folin ciocalteu s phenol reagent
Folin-Ciocalteu's phenol reagent is a colorimetric reagent used for the determination of phenolic compounds in a sample. It is a mixture of phosphomolybdic and phosphotungstic acid complexes, which are reduced by phenolic compounds to produce a blue-colored complex that can be measured spectrophotometrically.
Lab products found in correlation
10 protocols using folin ciocalteu s phenol reagent
Comprehensive Phytochemical Analysis and Coagulation Assessment
Bioactive Compounds Characterization and Evaluation
Comprehensive Analysis of Bioactive Compounds
Extraction and Analysis of S. fusiforme Compounds
All solvents used were of HPLC grade. Phloroglucinol, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,4,6-tris(2-pyridyl)-s-triazine (TPTZ), and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) were purchased from Sigma-Aldrich (St. Louis, MO, USA). Folin-Ciocalteu’s phenol reagent and a tea polyphenol product with a purity of 90% were obtained from Solarbio (Beijing, China). All other reagents used in this study were of analytical grade.
Determination of Total Phenolic Content
Folin-Ciocalteu Phenol Content Assay
where C means the concentration calculated from standard curve, V means final volume of sample solution, N means dilution times, and m means the weight of sample.
Quantitative Analysis of Polyphenols
Acid Protease Production by Aspergillus oryzae
The bran and bean pulp were kindly supplied by Tianjin Tianli Mature Vinegar Co., Ltd. (Tianjin, China). Casein and Folin-Ciocalteu’s phenol reagent were purchased from Beijing Solarbio Science and Technology Co., Ltd. (Beijing, China). All other reagents were of analytical grade.
Potato dextrose agar (PDA) medium was used for the conventional culture and subculture of A. oryzae strain 3.042 and its mutants (Zhao et al., 2012 (link)). The screening medium was composed of 1% non-fat dry milk and 1.5% agar, which was sterilized at 115°C for 20 min before mixing, and the medium was adjusted to pH 3.0 using HCl under sterile conditions. The solid-state fermentation medium consisted of bean pulp, bran, and tap water at a ratio of 6:4:8 and was sterilized at 121°C for 30 min.
Phytochemical Analysis of Coffea arabica Leaves
Antioxidant Properties of Yinghong Tea
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