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dc.contributor.author
Sampietro, Diego Alejandro  
dc.contributor.author
Vattuone, Marta Amelia  
dc.contributor.author
Catalan, Cesar Atilio Nazareno  
dc.date.available
2018-07-28T00:25:12Z  
dc.date.issued
2009-08  
dc.identifier.citation
Sampietro, Diego Alejandro; Vattuone, Marta Amelia; Catalan, Cesar Atilio Nazareno; A new colorimetric method for determination of alkylresorcinols in ground and whole-cereal grains using the diazonium salt Fast Blue RR; Elsevier; Food Chemistry; 115; 3; 8-2009; 1170-1174  
dc.identifier.issn
0308-8146  
dc.identifier.uri
http://hdl.handle.net/11336/53372  
dc.description.abstract
A fast and inexpensive method was developed to determine the content of alkylresorcinols (ARs) in ground and whole-cereal grains. This method is based on the ability of ARs to couple with Fast Blue RR salt in alkaline medium, yielding coloured azo-derivatives that can be quantified colorimetrically. Good linearity was observed for olivetol in the range of 1-10 μg with methanol as solvent (λmax = 480 nm) and 1-7 μg with butanol as solvent (λmax = 530 nm). Sensitivity obtained in butanol was comparable to that obtained in the Fast Blue B based method (methanol as solvent, λmax = 520 nm). In the new colorimetric method described here, incubation time was reduced to 20 min and the stability of the reaction products was as long as 3 h. The method appears promising for the analysis of 1,3-dihydroxybenzene derivatives in samples from plant breeding and food analyses.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Alkylresorcinols  
dc.subject
Cereal Grains  
dc.subject
Fast Blue B Salt  
dc.subject
Fast Blue Rr Salt  
dc.subject.classification
Otras Ciencias Biológicas  
dc.subject.classification
Ciencias Biológicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
dc.title
A new colorimetric method for determination of alkylresorcinols in ground and whole-cereal grains using the diazonium salt Fast Blue RR  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-07-23T13:54:55Z  
dc.journal.volume
115  
dc.journal.number
3  
dc.journal.pagination
1170-1174  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Sampietro, Diego Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina  
dc.description.fil
Fil: Vattuone, Marta Amelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina  
dc.description.fil
Fil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina  
dc.journal.title
Food Chemistry  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodchem.2008.12.086  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814609000284