Abstract
Response surface methodology was used to optimize the total phenolic content (TPC) result in white rice, using a new methodology that employed Fast Blue BB (FBBB) reagent, which reacts more specifically with phenolic compounds, along with direct QUENCHER procedure. This is the first time in which such conciliation between FBBB reagent and QUENCHER was done. The obtained model allowed to evaluate how the factors influenced the method linearity (R2), improving the choice of the optimal system condition. Furthermore, the similarity between experimental results and values generated by the model indicated the method validity within the studied region. Thus, the optimal condition determined in the present work was 30 min reaction time, 0.17 mL FBBB reagent and use of 5% NaOH as the catalyst for the reaction. This optimized condition suggested that the combination of the method, which used FBBB reagent and the direct QUENCHER procedure, was rapid and effective, yielding high TPC values (1488.73 mg of gallic acid equivalent per 100 g).
Highlights
Nowadays, there is great interest in the study of compounds which show antioxidant capacity[1,2,3] due to the knowledge of the harmful effects caused by oxidative stress, such as DNA damage, resulting in carcinogenic effects.[4]
It is noteworthy to mention that the experimental design used in this work differs from central composite rotary design (CCRD), widely used in optimization works[19,20] in function of the values of the axial points, that in the CCRD are −2 and +2
It was possible to simultaneously evaluate the influences of all variables studied in this work
Summary
There is great interest in the study of compounds which show antioxidant capacity[1,2,3] due to the knowledge of the harmful effects caused by oxidative stress, such as DNA damage, resulting in carcinogenic effects.[4]. Phenolic compounds present in most foods are among compounds that exhibit antioxidant activity. The Folin-Ciocalteu (F-C) method has been used to measure total phenolic content in food.[5] The F-C assay is a colorimetric method based on the electron transfer reactions between the F-C reagent and phenolic compounds. Many efforts have been made to improve the assay selectivity.[6,7] this method is not specific and other compounds present in foods, such as sugars, aromatic amines, organic acids and, in particular, ascorbic acid,[8] can cause interference
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