Determination of total content of phenolic compounds and their antioxidant activity in vegetables--evaluation of spectrophotometric methods.

By P. Stratil, B. Klejdus, V. Kuban. Journal of Agricultural and Food Chemistry, 2006

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Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content (2013, methodology): “The pH differential method calculates concentration of extracts based on the change in absorbance between two different pH values (18), while the Folin-Ciocalteu method uses a reagent that is reduced by phenolic groups to produce a measurable absorbance (19).”
Current distribution and spreading of Euphorbia davidii (E. dentata agg.) in Europe (2012, neutral): “Revisions in identification were made based on distinguishing characters published in the original description of E. davidii [12] amended with later works [13] [14] [15] [16].”
Phenolic content and antioxidant activity of fractions obtained from selected Irish macroalgae species (Laminaria digitata, Fucus serratus, Gracilaria gracilis and Codium fragile) (2014, methodology): “Assay for antioxidant activities Ferric reducing antioxidant power (FRAP) assay The FRAP assay was performed according to Straitil et al. (2006) with minor modifications.”
Review of Methods to Determine Antioxidant Capacities (2009, methodology): “For example, the absorbance value for caffeic acid (two reacting OH) is approximately twice and for catechin (three reacting OH) three times higher than that for phenol (one reacting OH; Stratil et al. 2006).”