Resumo

PENARRIETA, J. Mauricio; ALVARADO, J. Antonio; BERGENSTAHL, Björn  e  AKESSON, Björn. SPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS. Rev. Bol. Quim [online]. 2007, vol.24, n.1, pp.5-9. ISSN 0250-5460.

ABSTRACT As a part of a study on the content of antioxidants and phenolic compounds in Bolivian foods, several simple, rapid and selective methods for the determination of phenolic compounds (TPH) and flavonoids (TF) by spectrophotometry were used, which are described in this report. The methods had high reproducibility and there were high correlations between the values of TPH and TF in different plant foods

Palavras-chave : Andean foods; bioactive compounds; antioxidants; total phenolics compounds; total flavonoids.

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