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Browsing by Subject "total phenolic content."

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  • Mandoda, Purvi (2022)
    Legumes and grains are grown worldwide, with the rise of consumption the importance of identification of metabolites like phenolic compounds within them are just as essential. Phenolic compounds are secondary metabolites with multiple beneficial properties such as antimicrobial, antioxidant and anti-inflammatory. Using Py-GC/MS (pyrolysis-gas chromatography/mass spectrometry) as a faster method of identification of phenolic compounds are the basis of this investigation. A total phenolic analysis using Folin-Ciocalteu analysis has taken place to determine the presence of phenolic compounds with the eight samples – wheat, barley, oats, pigeon pea, chickpea, fava beans, green peas, and potato peels. UPLC coupled with a PDA and FLR detector will be another instrument used to determine the types of phenolic compounds present in the eight samples. Py-GC/MS was able to identify compounds with the phenol moiety but not phenolic compounds of interest. The total phenolic content analysis was able to establish that phenolic compounds were present in all eight samples. Ferulic acid, gallic acid, vanillic acid and 3,4- dihydroxyphenylacetic acid were some of the phenolic compounds identified within the eight samples, using the UPLC chromatograms and measured standards.