New Enzymatic Method for the Determination of Total Phenolic Content in Tea and Wine

Click to copy article linkArticle link copied!

This article is cited by 95 publications.

1. José Luis Aleixandre-Tudo, Helené Nieuwoudt, José Luis Aleixandre, and Wessel J. Du Toit . Robust Ultraviolet–Visible (UV–Vis) Partial Least-Squares (PLS) Models for Tannin Quantification in Red Wine. Journal of Agricultural and Food Chemistry 2015, 63 (4) , 1088-1098. https://doi.org/10.1021/jf503412t
2. Lismery P. Souza, Francyelle Calegari, Aldo J. G. Zarbin, Luiz Humberto Marcolino-Júnior, and Márcio F. Bergamini . Voltammetric Determination of the Antioxidant Capacity in Wine Samples Using a Carbon Nanotube Modified Electrode. Journal of Agricultural and Food Chemistry 2011, 59 (14) , 7620-7625. https://doi.org/10.1021/jf2005589
3. Pasquale M. Falcone, Davide Tagliazucchi, Elena Verzelloni and Paolo Giudici. Sugar Conversion Induced by the Application of Heat to Grape Must. Journal of Agricultural and Food Chemistry 2010, 58 (15) , 8680-8691. https://doi.org/10.1021/jf101110s
4. Himani Guliya, Meena Yadav, Bhawna Nohwal, Suman Lata, Reeti Chaudhary. Emphasizing laccase based amperometric biosensing as an eventual panpharmacon for rapid and effective detection of phenolic compounds. Biochimica et Biophysica Acta (BBA) - General Subjects 2024, 1868 (11) , 130691. https://doi.org/10.1016/j.bbagen.2024.130691
5. Nichanun Sirasunthorn, Thidarat Jantho, Titinun Ubolsaard. Catechin detection in tea samples based on catechin-induced conformational changes in papain. Journal of Food Composition and Analysis 2024, 132 , 106313. https://doi.org/10.1016/j.jfca.2024.106313
6. L.F. Pérez-Romero, P.J. Stirling, R.D. Hancock. Light-Emitting Diodes improve yield, quality and inhibitory effects on digestive enzymes of strawberry. Scientia Horticulturae 2024, 332 , 113192. https://doi.org/10.1016/j.scienta.2024.113192
7. Sarah Clarke, Gurthwin Bosman, Wessel du Toit, Jose Luis Aleixandre‐Tudo. White wine phenolics: current methods of analysis. Journal of the Science of Food and Agriculture 2023, 103 (1) , 7-25. https://doi.org/10.1002/jsfa.12120
8. Ruining Zhang, Jinhui Lv, Jing Yu, Hailin Xiong, Ping Chen, Hongxing Cao, Jerome Jeyakumar John Martin. Antioxidant Analysis of Different Parts of Several Cultivars of Papaya ( Carica Papaya L.). International Journal of Fruit Science 2022, 22 (1) , 438-452. https://doi.org/10.1080/15538362.2022.2047138
9. Tauheeda Riaz, Soha Nayyar, Tayyaba Shahzadi, Maria Zaib, Sammia Shahid, Sana Mansoor, Mohsin Javed, Shahid Iqbal, Murefah Mana Al-Anazy, Eslam B. Elkaeed, Rami Adel Pashameah, Eman Alzahrani, Abd-ElAziem Farouk. The Biogenic Synthesis of Cobalt Monometallic and Cobalt–Zinc Bimetallic Nanoparticles Using Cymbopogan citratus L. Leaf Extract and Assessment of Their Activities as Efficient Dye Removal and Antioxidant Agents. Agronomy 2022, 12 (10) , 2505. https://doi.org/10.3390/agronomy12102505
10. Raul Huertas, J. William Allwood, Robert D. Hancock, Derek Stewart. Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method. Food Chemistry 2022, 387 , 132900. https://doi.org/10.1016/j.foodchem.2022.132900
11. Gabija Vaitkevičiūtė, Andrius Aleliūnas, Yves Gibon, Rita Armonienė. The effect of cold acclimation, deacclimation and reacclimation on metabolite profiles and freezing tolerance in winter wheat. Frontiers in Plant Science 2022, 13 https://doi.org/10.3389/fpls.2022.959118
12. Melanie Platzer, Sandra Kiese, Tobias Asam, Franziska Schneider, Thorsten Tybussek, Thomas Herfellner, Ute Schweiggert-Weisz, Peter Eisner. Quantitative Structure-Property Relationship (QSPR) of Plant Phenolic Compounds in Rapeseed Oil and Comparison of Antioxidant Measurement Methods. Processes 2022, 10 (7) , 1281. https://doi.org/10.3390/pr10071281
13. Marko Kebert, Vanja Vuksanović, Jacqueline Stefels, Mirjana Bojović, Rita Horák, Saša Kostić, Branislav Kovačević, Saša Orlović, Luisa Neri, Massimiliano Magli, Francesca Rapparini. Species-Level Differences in Osmoprotectants and Antioxidants Contribute to Stress Tolerance of Quercus robur L., and Q. cerris L. Seedlings under Water Deficit and High Temperatures. Plants 2022, 11 (13) , 1744. https://doi.org/10.3390/plants11131744
14. Cristina Chávez-Sánchez, Norma Alejandra Mancilla-Margalli, Mayra Itzcalotzin Montero-Cortés, Federico Antonio Gutiérrez-Miceli, Guillermo Ariel Briceño-Félix, June Kilpatrick Simpson Williamson, Martín Eduardo Avila-Miranda, . Asexually propagated Agave tequilana var. azul exhibits variation in genetic markers and defence responses to Fusarium solani. AoB PLANTS 2022, 14 (3) https://doi.org/10.1093/aobpla/plac027
15. Melanie Platzer, Sandra Kiese, Thorsten Tybussek, Thomas Herfellner, Franziska Schneider, Ute Schweiggert-Weisz, Peter Eisner. Radical Scavenging Mechanisms of Phenolic Compounds: A Quantitative Structure-Property Relationship (QSPR) Study. Frontiers in Nutrition 2022, 9 https://doi.org/10.3389/fnut.2022.882458
16. Fadi Ali, Jessica Houde, Carmen Charron, Mustapha Sadiki. Maple syrup production from sap preconcentrated to ultra high °Brix by membrane technology: Composition and properties. Food Control 2022, 131 , 108450. https://doi.org/10.1016/j.foodcont.2021.108450
17. Fadi Ali, Jessica Houde, Carmen Charron, Mustapha Sadiki. Chemical composition and properties of maple sap treated with an ultra high membrane concentration process. Food Control 2021, 123 , 107728. https://doi.org/10.1016/j.foodcont.2020.107728
18. Melanie Platzer, Sandra Kiese, Thomas Herfellner, Ute Schweiggert-Weisz, Peter Eisner. How Does the Phenol Structure Influence the Results of the Folin-Ciocalteu Assay?. Antioxidants 2021, 10 (5) , 811. https://doi.org/10.3390/antiox10050811
19. Georgiana-Diana Dumitriu (Gabur), Carmen Teodosiu, Iulian Gabur, Valeriu V. Cotea, Rafael A. Peinado, Nieves López de Lerma. Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines. Agriculture 2021, 11 (3) , 233. https://doi.org/10.3390/agriculture11030233
20. Ajinkya Dabhade, Sivaraman Jayaraman, Balasubramanian Paramasivan. Colorimetric paper bioassay by horseradish peroxidase for the detection of catechol and resorcinol in aqueous samples. Preparative Biochemistry & Biotechnology 2020, 50 (8) , 849-856. https://doi.org/10.1080/10826068.2020.1760883
21. Alla Ivanova, Elena Gerasimova, Elena Gazizullina. Study of Antioxidant Properties of Agents from the Perspective of Their Action Mechanisms. Molecules 2020, 25 (18) , 4251. https://doi.org/10.3390/molecules25184251
22. Zhangyi Song, Yanfang Li, Boyan Gao, Jihye Lee, Yanbei Wu, Jianghao Sun, Monica Whent, Pei Chen, Seong-Ho Lee, Liangli Yu. The chemical composition, antioxidant activity, and antiproliferative activity of selected seed flours. Journal of Food Bioactives 2020, 64 , 77-85. https://doi.org/10.31665/JFB.2020.10230
23. Noelia Morales-Prieto, Paula V. Huertas-Abril, Nieves López de Lerma, Isabel. L. Pacheco, José Pérez, Rafael Peinado, Nieves Abril. Pedro Ximenez sun-dried grape must: a dietary supplement for a healthy longevity. Food & Function 2020, 11 (5) , 4387-4402. https://doi.org/10.1039/D0FO00204F
24. Mochammad Amrun Hidayat, Diah Ayu Maharani, Djoko Agus Purwanto, Bambang Kuswandi, Mochammad Yuwono. Simple and Sensitive Paper-based Colorimetric Biosensor for Determining Total Polyphenol Content of the Green Tea Beverages. Biotechnology and Bioprocess Engineering 2020, 25 (2) , 255-263. https://doi.org/10.1007/s12257-019-0299-8
25. Georgiana-Diana Dumitriu (Gabur), Rafael A. Peinado, Valeriu V. Cotea, Nieves López de Lerma. Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree. Food Chemistry 2020, 310 , 125801. https://doi.org/10.1016/j.foodchem.2019.125801
26. Noelia Morales-Prieto, Nieves López de Lerma, Isabel L. Pacheco, Paula V. Huertas-Abril, José Pérez, Rafael Peinado, Nieves Abril. Protective effect of Pedro-Ximénez must against p,p'-DDE-induced liver damages in aged Mus spretus mice. Food and Chemical Toxicology 2020, 136 , 110984. https://doi.org/10.1016/j.fct.2019.110984
27. Fabian Weber, Maike Passon. Characterization and Quantification of Polyphenols in Fruits. 2019, 111-121. https://doi.org/10.1016/B978-0-12-813768-0.00007-4
28. Teresa Soledad Cid-Pérez, Raúl Ávila-Sosa, Carlos Enrique Ochoa-Velasco, Blanca Estela Rivera-Chavira, Guadalupe Virginia Nevárez-Moorillón. Antioxidant and Antimicrobial Activity of Mexican Oregano (Poliomintha longiflora) Essential Oil, Hydrosol and Extracts from Waste Solid Residues. Plants 2019, 8 (1) , 22. https://doi.org/10.3390/plants8010022
29. Maria A. Morosanova, Anton S. Fedorov, Elena I. Morosanova. Сrude Plant Extracts Mediated Polyphenol Oxidation Reactions in the Presence of 3-Methyl-2-Benzothiazolinone Hydrazone for the Determination of Total Polyphenol Content in Beverages. Current Analytical Chemistry 2018, 15 (1) , 11-20. https://doi.org/10.2174/1573411014666180319124710
30. Dorota A. Jarret, Jenny Morris, Danny W. Cullen, Sandra L. Gordon, Susan R. Verrall, Linda Milne, Pete E. Hedley, J. William Allwood, Rex M. Brennan, Robert D. Hancock. A Transcript and Metabolite Atlas of Blackcurrant Fruit Development Highlights Hormonal Regulation and Reveals the Role of Key Transcription Factors. Frontiers in Plant Science 2018, 9 https://doi.org/10.3389/fpls.2018.01235
31. Mirella Nardini, Ivana Garaguso. Effect of Sulfites on Antioxidant Activity, Total Polyphenols, and Flavonoid Measurements in White Wine. Foods 2018, 7 (3) , 35. https://doi.org/10.3390/foods7030035
32. Michela Sicari, Roberto Stevanato, Italo Ongaro, Roberto Zuliani, Giampietro Ravagnan, Vittorio Lucchini. Searching for an absolute kinetic scale of antioxidant activity against lipid peroxidation. Food Chemistry 2018, 239 , 964-974. https://doi.org/10.1016/j.foodchem.2017.06.139
33. Georgiana-Diana Dumitriu, Nieves López de Lerma, Cătălin-Ioan Zamfir, Valeriu V. Cotea, Rafael A. Peinado. Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time. LWT 2017, 86 , 643-651. https://doi.org/10.1016/j.lwt.2017.08.057
34. Noelia Morales-Prieto, Nieves López de Lerma, Isabel L. Pacheco, José Pérez, Rafael A. Peinado, Nieves Abril. Redox proteomics reveals the hepatoprotective effect of must from Pedro Ximénez dried grapes in aged Mus spretus mice. Journal of Functional Foods 2017, 34 , 89-97. https://doi.org/10.1016/j.jff.2017.04.025
35. L. Yi, M.A.J.S. Van Boekel, C.M.M. Lakemond. Extracting Tenebrio molitor protein while preventing browning: effect of pH and NaCl on protein yield. Journal of Insects as Food and Feed 2017, 3 (1) , 21-31. https://doi.org/10.3920/JIFF2016.0015
36. Georgiana-Diana Dumitriu, Nieves López de Lerma, Valeriu V. Cotea, Cătălin-Ioan Zamfir, Rafael A. Peinado. Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră). European Food Research and Technology 2016, 242 (12) , 2171-2180. https://doi.org/10.1007/s00217-016-2714-0
37. Carlos Pineda-Vadillo, Françoise Nau, Catherine Guerin Dubiard, Véronique Cheynier, Emmanuelle Meudec, Marisa Sanz-Buenhombre, Alberto Guadarrama, Tamás Tóth, Éva Csavajda, Hajnalka Hingyi, Sibel Karakaya, Juhani Sibakov, Francesco Capozzi, Alessandra Bordoni, Didier Dupont. In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. Food Research International 2016, 88 , 284-292. https://doi.org/10.1016/j.foodres.2016.01.029
38. Paulo A. Raymundo-Pereira, Anderson M. Campos, Thiago M. Prado, Leonardo N. Furini, Naiza V. Boas, Marcelo L. Calegaro, Sergio A.S. Machado. Synergy between Printex nano-carbons and silver nanoparticles for sensitive estimation of antioxidant activity. Analytica Chimica Acta 2016, 926 , 88-98. https://doi.org/10.1016/j.aca.2016.04.036
39. Jiyuan Liu, Jing Gan, Yongjian Yu, Shenghu Zhu, Lijun Yin, Yongqiang Cheng. Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins. Journal of Functional Foods 2016, 21 , 75-86. https://doi.org/10.1016/j.jff.2015.11.041
40. Prabha Hegde, Pushpa Agrawal, Praveen Kumar Gupta. Extraction of Polyphenols from Orange Peel by Solvent Extraction and Microbial Assisted Extraction and Comparison of Extraction Efficiency. 2016, 129-135. https://doi.org/10.1007/978-981-10-1920-3_14
41. Annabelle Damerum, Stacey L Selmes, Gaia F Biggi, Graham JJ Clarkson, Steve D Rothwell, Maria José Truco, Richard W Michelmore, Robert D Hancock, Connie Shellcock, Mark A Chapman, Gail Taylor. Elucidating the genetic basis of antioxidant status in lettuce (Lactuca sativa). Horticulture Research 2015, 2 (1) https://doi.org/10.1038/hortres.2015.55
42. Raymond F. Kokaly, Andrew K. Skidmore. Plant phenolics and absorption features in vegetation reflectance spectra near 1.66 μm. International Journal of Applied Earth Observation and Geoinformation 2015, 43 , 55-83. https://doi.org/10.1016/j.jag.2015.01.010
43. Daniela Paula Arend, Talitha Caldas dos Santos, Luisa Helena Cazarolli, Mariana Appel Hort, Diva Sonaglio, Ana Lúcia Gomes dos Santos, Rosa Maria Ribeiro-do-Valle, Fátima Regina Mena Barreto Silva, Angela Machado de Campos. In vivo potential hypoglycemic and in vitro vasorelaxant effects of Cecropia glaziovii standardized extracts. Revista Brasileira de Farmacognosia 2015, 25 (5) , 473-484. https://doi.org/10.1016/j.bjp.2015.05.010
44. Diana Dumitriu, Rafael A. Peinado, José Peinado, Nieves López de Lerma. Grape pomace extract improves the in vitro and in vivo antioxidant properties of wines from sun light dried Pedro Ximénez grapes. Journal of Functional Foods 2015, 17 , 380-387. https://doi.org/10.1016/j.jff.2015.06.003
45. Helena Abramovič, Tatjana Košmerl, Nataša Poklar Ulrih, Blaž Cigić. Contribution of SO2 to antioxidant potential of white wine. Food Chemistry 2015, 174 , 147-153. https://doi.org/10.1016/j.foodchem.2014.11.030
46. Joash Ban Lee Tan, Yau Yan Lim. Critical analysis of current methods for assessing the in vitro antioxidant and antibacterial activity of plant extracts. Food Chemistry 2015, 172 , 814-822. https://doi.org/10.1016/j.foodchem.2014.09.141
47. Snezana Agatonovic-Kustrin, Chandima G. Hettiarachchi, David W. Morton, Slavica Razic. Analysis of phenolics in wine by high performance thin-layer chromatography with gradient elution and high resolution plate imaging. Journal of Pharmaceutical and Biomedical Analysis 2015, 102 , 93-99. https://doi.org/10.1016/j.jpba.2014.08.031
48. Yilin Tong, Dapeng Li, Jun Huang, Kun Li, Liyun Ding, Tianxia Wang, Jingjing Gong. Enhancing heterogeneous catalytic activity of iron (II) phthalocyanine by ethanol and its application in 2,4-dichlorophenol detection. Journal of Wuhan University of Technology-Mater. Sci. Ed. 2014, 29 (3) , 567-571. https://doi.org/10.1007/s11595-014-0958-8
49. Tomasz Tarko, Aleksandra Duda-Chodak, Paweł Satora, Paweł Sroka, Iga Gojniczek. Chemical composition of cool-climate grapes and enological parameters of cool-climate wines. Fruits 2014, 69 (1) , 75-86. https://doi.org/10.1051/fruits/2013103
50. Adriana Villanueva‐Carvajal, Aurelio Dominguez‐Lopez, Luz Raquel Bernal‐Martínez, Daniel Díaz‐Bandera. H ibiscus sabdariffa L . confesctionery gels, in vitro digestion, antioxidant activity and phenolic compounds quantification: a nutraceutical application. International Journal of Food Science & Technology 2013, 48 (12) , 2659-2667. https://doi.org/10.1111/ijfs.12262
51. Ulf Stodt, Ulrich H. Engelhardt. Progress in the analysis of selected tea constituents over the past 20years. Food Research International 2013, 53 (2) , 636-648. https://doi.org/10.1016/j.foodres.2012.12.052
52. José Peinado, Nieves López de Lerma, Angela Peralbo-Molina, Feliciano Priego-Capote, Cristina de Castro, Brian McDonagh. Sunlight exposure increases the phenolic content in postharvested white grapes. An evaluation of their antioxidant activity in Saccharomyces cerevisiae. Journal of Functional Foods 2013, 5 (4) , 1566-1575. https://doi.org/10.1016/j.jff.2013.06.007
53. Daniel Díaz‐Bandera, Adriana Villanueva‐Carvajal, Octavio Dublán‐García, Baciliza Quintero‐Salazar, Aurelio Dominguez‐Lopez. Release kinetics of antioxidant compounds from Hibiscus sabdariffa L. encapsulated in gelatin beads and coated with sodium alginate. International Journal of Food Science & Technology 2013, 48 (10) , 2150-2158. https://doi.org/10.1111/ijfs.12199
54. Adriana Villanueva-Carvajal, Luz Raquel Bernal-Martínez, Margarita Teresa García-Gasca, Aurelio Dominguez-Lopez. In vitro gastrointestinal digestion of Hibiscus sabdariffa L.: The use of its natural matrix to improve the concentration of phenolic compounds in gut. LWT - Food Science and Technology 2013, 51 (1) , 260-265. https://doi.org/10.1016/j.lwt.2012.10.007
55. Nieves López de Lerma, Jose Peinado, Rafael A. Peinado. In vitro and in vivo antioxidant activity of musts and skin extracts from off-vine dried Vitis vinifera cv. “Tempranillo” grapes. Journal of Functional Foods 2013, 5 (2) , 914-922. https://doi.org/10.1016/j.jff.2013.02.001
56. Rong Tsao, Hongyan Li. Analytical techniques for phytochemicals. 2013, 434-451. https://doi.org/10.1002/9781118464717.ch19
57. Marlem Rubí Serrano-Cruz, Adriana Villanueva-Carvajal, Edgar Jesús Morales Rosales, José Francisco Ramírez Dávila, Aurelio Dominguez-Lopez. Controlled release and antioxidant activity of Roselle (Hibiscus sabdariffa L.) extract encapsulated in mixtures of carboxymethyl cellulose, whey protein, and pectin. LWT - Food Science and Technology 2013, 50 (2) , 554-561. https://doi.org/10.1016/j.lwt.2012.08.013
58. Weiguang Ma, Dongxue Han, Nan Zhang, Fenghua Li, Tongsun Wu, Xiandui Dong, Li Niu. Bionic radical generation and antioxidant capacity sensing with photocatalytic graphene oxide–titanium dioxide composites under visible light. The Analyst 2013, 138 (8) , 2335. https://doi.org/10.1039/c3an00108c
59. Elena Gregoris, Giuseppina Pace Pereira Lima, Sabrina Fabris, Mariangela Bertelle, Michela Sicari, Roberto Stevanato. Antioxidant Properties of Brazilian Tropical Fruits by Correlation between Different Assays. BioMed Research International 2013, 2013 , 1-8. https://doi.org/10.1155/2013/132759
60. Sabrina Fabris, Mariangela Bertelle, Oxana Astafyeva, Elena Gregoris, Roberta Zangrando, Andrea Gambaro, Giuseppina Pace Pereira Lima, Roberto Stevanato. Antioxidant Properties and Chemical Composition Relationship of Europeans and Brazilians Propolis. Pharmacology & Pharmacy 2013, 04 (01) , 46-51. https://doi.org/10.4236/pp.2013.41006
61. Roberto Stevanato, Mariangela Bertelle, Sabrina Fabris. In Vitro Preliminary Evidences on the Antioxidant Properties of Biogenic Amines. Pharmacology & Pharmacy 2013, 04 (09) , 696-700. https://doi.org/10.4236/pp.2013.49097
62. DAVIDE TAGLIAZUCCHI, ELENA VERZELLONI, ANGELA CONTE. THE FIRST TRACT OF ALIMENTARY CANAL AS AN EXTRACTOR. RELEASE OF PHYTOCHEMICALS FROM SOLID FOOD MATRICES DURING SIMULATED DIGESTION. Journal of Food Biochemistry 2012, 36 (5) , 555-568. https://doi.org/10.1111/j.1745-4514.2011.00569.x
63. MN. Ishino, PR. De Sibio, MN. Rossi. Edge effect and phenology in Erythroxylum tortuosum (Erythroxylaceae), a typical plant of the Brazilian Cerrado. Brazilian Journal of Biology 2012, 72 (3) , 587-594. https://doi.org/10.1590/S1519-69842012000300023
64. PAVEL I. KERCHEV, BRIAN FENTON, CHRISTINE H. FOYER, ROBERT D. HANCOCK. Infestation of potato ( Solanum tuberosum L.) by the peach‐potato aphid ( Myzus persicae Sulzer) alters cellular redox status and is influenced by ascorbate. Plant, Cell & Environment 2012, 35 (2) , 430-440. https://doi.org/10.1111/j.1365-3040.2011.02395.x
65. Denys J. Charles. Antioxidant Assays. 2012, 9-38. https://doi.org/10.1007/978-1-4614-4310-0_2
66. A.J. Nwankno, S.L. Gordon, S.R. Verrall, R.M. Brennan, R.D. Hancock. Treatment with fungicides influences phytochemical quality of blackcurrant juice. Annals of Applied Biology 2012, 160 (1) , 86-96. https://doi.org/10.1111/j.1744-7348.2011.00523.x
67. Esra Işık, Saliha Şahin, Cevdet Demir, Cihat Türkben. Determination of total phenolic content of raspberry and blackberry cultivars by immobilized horseradish peroxidase bioreactor. Journal of Food Composition and Analysis 2011, 24 (7) , 944-949. https://doi.org/10.1016/j.jfca.2011.01.016
68. Yıldız Deniz Unal, Nurdan Kasikara Pazarlioglu. Production and Gelatin Entrapment of Laccase from Trametes versicolor and its Application to Quantitative Determination of Phenolic Contents of Commercial Fruit Juices. Food Biotechnology 2011, 25 (4) , 351-368. https://doi.org/10.1080/08905436.2011.617258
69. Badamtsetseg Soyollkham, Pavel Valášek, Miroslav Fišera, Vlastimil Fic, Vlastimil Kubáň, Ignác Hoza. Total polyphenolic compounds contents (TPC), total antioxidant activities (TAA) and HPLC determination of individual polyphenolic compounds in selected Moravian and Austrian wines. Open Chemistry 2011, 9 (4) , 677-687. https://doi.org/10.2478/s11532-011-0045-3
70. Ye Li, Hengjian Zhang, Fangming Cao. Analysis of phenolic compounds catalyzed by immobilized horseradish peroxidase in silica glass. Journal of Sol-Gel Science and Technology 2011, 58 (1) , 156-161. https://doi.org/10.1007/s10971-010-2370-y
71. KATHERINE E. CLARK, SUSAN E. HARTLEY, SCOTT N. JOHNSON. Does mother know best? The preference-performance hypothesis and parent-offspring conflict in aboveground-belowground herbivore life cycles. Ecological Entomology 2011, 36 (2) , 117-124. https://doi.org/10.1111/j.1365-2311.2010.01248.x
72. MARCOS N. ISHINO, PAULA R. DE SIBIO, MARCELO N. ROSSI. Leaf trait variation on Erythroxylum tortuosum (Erythroxylaceae) and its relationship with oviposition preference and stress by a host‐specific leaf miner. Austral Ecology 2011, 36 (2) , 203-211. https://doi.org/10.1111/j.1442-9993.2010.02139.x
73. Mei Lu, Bo Yuan, Maomao Zeng, Jie Chen. Antioxidant capacity and major phenolic compounds of spices commonly consumed in China. Food Research International 2011, 44 (2) , 530-536. https://doi.org/10.1016/j.foodres.2010.10.055
74. A.A. Nerantzaki, C.G. Tsiafoulis, P. Charisiadis, V.G. Kontogianni, I.P. Gerothanassis. Novel determination of the total phenolic content in crude plant extracts by the use of 1H NMR of the –OH spectral region. Analytica Chimica Acta 2011, 688 (1) , 54-60. https://doi.org/10.1016/j.aca.2010.12.027
75. David R. Coyle, Katherine E. Clark, Kenneth F. Raffa, Scott N. Johnson. Prior host feeding experience influences ovipositional but not feeding preference in a polyphagous insect herbivore. Entomologia Experimentalis et Applicata 2011, 138 (2) , 137-145. https://doi.org/10.1111/j.1570-7458.2010.01083.x
76. SCOTT N. JOHNSON, ADAM T. BARTON, KATHERINE E. CLARK, PETER J. GREGORY, LINDSAY S. MCMENEMY, ROBERT D. HANCOCK. Elevated atmospheric carbon dioxide impairs the performance of root‐feeding vine weevils by modifying root growth and secondary metabolites. Global Change Biology 2011, 17 (2) , 688-695. https://doi.org/10.1111/j.1365-2486.2010.02264.x
77. Saliha Şahin, Cevdet Demir, Hulusi Malyer. Determination of total phenolic content of Prunella L. by immobilized enzyme bioreactor. Analytical Methods 2011, 3 (4) , 944. https://doi.org/10.1039/c0ay00732c
78. Önder Aybastıer, Saliha Şahin, Esra Işık, Cevdet Demir. Determination of total phenolic content in Prunella L. by horseradish peroxidase immobilized onto chitosan beads. Analytical Methods 2011, 3 (10) , 2289. https://doi.org/10.1039/c1ay05218g
79. Pedro Ibarra-Escutia, Jorge Juarez Gómez, Carole Calas-Blanchard, Jean Louis Marty, María Teresa Ramírez-Silva. Amperometric biosensor based on a high resolution photopolymer deposited onto a screen-printed electrode for phenolic compounds monitoring in tea infusions. Talanta 2010, 81 (4-5) , 1636-1642. https://doi.org/10.1016/j.talanta.2010.03.017
80. Milan N. Mitić, Mirjana V. Obradović, Zora B. Grahovac, Aleksandra N. Pavlović. Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines. Molecules 2010, 15 (3) , 2016-2027. https://doi.org/10.3390/molecules15032016
81. Elena Gregoris, Roberto Stevanato. Correlations between polyphenolic composition and antioxidant activity of Venetian propolis. Food and Chemical Toxicology 2010, 48 (1) , 76-82. https://doi.org/10.1016/j.fct.2009.09.018
82. Yukinori YABUTA, Hiroko FUJIMURA, Chung Shil KWAK, Toshiki ENOMOTO, Fumio WATANABE. Antioxidant Activity of the Phycoerythrobilin Compound Formed from a Dried Korean Purple Laver (Porphyra sp.) during in Vitro Digestion. Food Science and Technology Research 2010, 16 (4) , 347-352. https://doi.org/10.3136/fstr.16.347
83. Dulce Martins de Albuquerque Gil, Maria Jose Ferreira Rebelo. Metabisulfite interference in biosensing and Folin-Ciocalteu analysis of polyphenols. Microchimica Acta 2009, 167 (3-4) , 253-258. https://doi.org/10.1007/s00604-009-0249-9
84. Anna Maria Girelli, Enrico Mattei, Domenica Papaleo. Tyrosinase immobilized reactor as a fast tool for polyphenolic index of tea. Journal of Food Composition and Analysis 2009, 22 (7-8) , 709-713. https://doi.org/10.1016/j.jfca.2009.04.006
85. J. Peinado, N. Lopez de Lerma, J. Moreno, R.A. Peinado. Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process. Food Chemistry 2009, 114 (3) , 1050-1055. https://doi.org/10.1016/j.foodchem.2008.10.068
86. R. Stevanato, S. Fabris, M. Bertelle, E. Gregoris, F. Momo. Phenolic content and antioxidant properties of fermenting musts and fruit and vegetable fresh juices. Acta Alimentaria 2009, 38 (2) , 193-203. https://doi.org/10.1556/AAlim.2008.0031
87. Pavel STRATIL, Vlastimil KUBÁŇ, Jitka FOJTOVÁ. Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech Journal of Food Sciences 2008, 26 (4) , 242-253. https://doi.org/10.17221/1119-CJFS
88. Maria Leonora D.L. Francisco, A. V.A. Resurreccion. Functional Components in Peanuts. Critical Reviews in Food Science and Nutrition 2008, 48 (8) , 715-746. https://doi.org/10.1080/10408390701640718
89. Davide Tagliazucchi, Elena Verzelloni, Angela Conte. Antioxidant properties of traditional balsamic vinegar and boiled must model systems. European Food Research and Technology 2008, 227 (3) , 835-843. https://doi.org/10.1007/s00217-007-0794-6
90. Yam-Tak Ma, Peter C. K. Cheung. Spectrophotometric Determination of Phenolic Compounds by Enzymatic and Chemical MethodsA Comparison of Structure−Activity Relationship. Journal of Agricultural and Food Chemistry 2007, 55 (10) , 4222-4228. https://doi.org/10.1021/jf070084w
91. Mendel Friedman, Soo-Yeun Kim, Sin-Jung Lee, Gyeong-Phil Han, Jae-Sook Han, Kap-Rang Lee, Nobuyuke Kozukue. Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States. Journal of Food Science 2005, 70 (9) , C550-C559. https://doi.org/10.1111/j.1365-2621.2005.tb08304.x
92. Gabriel A. Agbor, Julius E. Oben, Jeanne Y. Ngogang, Cai Xinxing, Joe A. Vinson. Antioxidant Capacity of Some Herbs/Spices from Cameroon:  A Comparative Study of Two Methods. Journal of Agricultural and Food Chemistry 2005, 53 (17) , 6819-6824. https://doi.org/10.1021/jf050445c
93. M.J. HERDERICH, P.A. SMITH. Analysis of grape and wine tannins: Methods, applications and challenges. Australian Journal of Grape and Wine Research 2005, 11 (2) , 205-214. https://doi.org/10.1111/j.1755-0238.2005.tb00288.x
94. . Current Awareness in Phytochemical Analysis. Phytochemical Analysis 2005, 134-141. https://doi.org/10.1002/pca.794
95. Dejian Huang, Boxin Ou, Ronald L. Prior. The Chemistry behind Antioxidant Capacity Assays. Journal of Agricultural and Food Chemistry 2005, 53 (6) , 1841-1856. https://doi.org/10.1021/jf030723c