Photoacoustic approach in direct determination of the total phenolic content in Red Sorghum Flours

O. Doka, D.D. Bicanic, M.H. Dicko, M.A. Slingerland

Research output: Contribution to journalArticleAcademicpeer-review

13 Citations (Scopus)

Abstract

Photoacoustic (PA) spectroscopy in the ultraviolet and visible was demonstrated to be a suitable tool for direct determination of total phenolic content in red sorghum flours. The PA spectra obtained feature two characteristic peaks: the first centered at 285 nm is due to the aromatic amino acids, while the second one at 335 nm is associated with the total phenolic content. The outcome of the PA study was compared with the results obtained by a conventional, tedious Folin-Ciocalteau chemical method. Statistical analysis indicates no significant difference between the two methods used in this study.
Original languageEnglish
Pages (from-to)2133-2136
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number8
DOIs
Publication statusPublished - 2004

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