Determination of catechin in food by difference spectra spectrophotometry

The enzyme preparation from seeds of sweet pepper (Capsicum annuum L.) showed a strong activity for (-)-epicatechin (EC) at about pH 7 and was inactivated at pH below 2. As the enzymatic oxidation of EC proceeded, absorbance from 235nm to 500nm increased, and a peak appeared at 380nm in the differen...

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Published inNippon Nōgeikagaku Kaishi Vol. 62; no. 9; pp. 1351 - 1354
Main Authors Tono, T. (Saga Univ. (Japan). Faculty of Agriculture), Li, Z.F, Fujita, S
Format Journal Article
LanguageJapanese
Published Japan Society for Bioscience, Biotechnology, and Agrochemistry 1988
Subjects
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
ANALISIS QUIMICO
ANALYSE CHIMIQUE
CHEMICAL ANALYSIS
COMPOSE PHENOLIQUE
COMPUESTOS FENOLICOS
ENZYMIC ACTIVITY
ESPECTROMETRIA
PHENOLIC COMPOUNDS
SPECTROMETRIE
SPECTROMETRY
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Summary:The enzyme preparation from seeds of sweet pepper (Capsicum annuum L.) showed a strong activity for (-)-epicatechin (EC) at about pH 7 and was inactivated at pH below 2. As the enzymatic oxidation of EC proceeded, absorbance from 235nm to 500nm increased, and a peak appeared at 380nm in the difference spectra. The peak height (_??_E380) reached a maximum after 5 to 10 min and did not vary for about 60 min at 30°C. The _??_E380 was directly proportional to the increased concentration of EC up to 90 μg/ml. Several sample solutions were analyzed by this method and by the vanillin-sulfuric acid colorimetric method. Highly accurate results were obtained by the present method, and the recovery was quite high.
Bibliography:Q04
U30
8902845
ISSN:0002-1407
1883-6844
DOI:10.1271/nogeikagaku1924.62.1351