NDLI: Glucose Measurement in the Presence of Tea Polyphenols

Content Provider	Springer Nature Link
Author	Xu, Hui Leng, Xue Wang, Mingzhu Zhang, Genyi
Copyright Year	2011
Abstract	The accuracy of several commonly used methods for glucose measurement in the presence of tea polyphenols (TPLs) was investigated since TPLs (as a representative of bioactive polyphenols) and glucose often co-exist in experiments exploring TPLs’ effect on carbohydrate metabolism. The results from a model system containing only glucose and TPLs showed a TPLs’ amount-dependent variation of measured glucose concentration with a relative error (RE) of 5.0% to 35.5% when a dinitrosalicylic acid (DNS) method was used, and for glucose oxidase/peroxidase assay, the results showed a decreased content of glucose with a RE from 56.7% to 102.7%. When a hexose/kinase (HK) method was employed to quantify the glucose content, the accuracy (RE from 0.57% to 4.7%) was comparable to the result obtained by a high performance liquid chromatography (HPLC) method (RE = 0.7–3.0%) that was used as the standard control. Starch digestion experiment further demonstrated the invalidity of DNS method and the accuracy of HK method. Thus, the HK method with its accuracy and convenience is the preferred method for glucose measurement in the presence of TPLs or other bioactive polyphenols.
Starting Page	1027
Ending Page	1032
Page Count	6
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	5
Issue Number	5
e-ISSN	1936976X
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-11-30
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Glucose Tea polyphenols DNS method Glucose oxidase method Hexokinase method HPLC method Analytical Chemistry Chemistry/Food Science Microbiology Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

A Validated RP-HPLC-DAD Method for the Determination of l-Theanine in Tea

Analytical Problems with the Evaluation of Human Exposure to Fluorides from Tea Products

A Simple and Fast HPLC Method to Determine Lycopene in Foods

Simultaneous and Rapid Measurement of Main Compositions in Black Tea Infusion Using a Developed Spectroscopy System Combined with Multivariate Calibration

Fast Screening Method to Determine Hop’s Phytoestrogens in Beer

Chemical Fingerprint Analysis for the Quality Evaluation of Deepure Instant Pu-erh Tea by HPLC Combined with Chemometrics

Quantification of Lactulose and Epilactose in the Presence of Lactose in Milk using a dual HPLC analysis

A Rapid and Sensitive Method for Semicarbazide Screening in Foodstuffs by HPLC with Fluorescence Detection

A Simple HPLC Method with Fluorescence Detection for Choline Quantification in Foods

Glucose Measurement in the Presence of Tea Polyphenols

Similar Documents

A Validated RP-HPLC-DAD Method for the Determination of l-Theanine in Tea

Analytical Problems with the Evaluation of Human Exposure to Fluorides from Tea Products

A Simple and Fast HPLC Method to Determine Lycopene in Foods

Simultaneous and Rapid Measurement of Main Compositions in Black Tea Infusion Using a Developed Spectroscopy System Combined with Multivariate Calibration

Fast Screening Method to Determine Hop’s Phytoestrogens in Beer

Chemical Fingerprint Analysis for the Quality Evaluation of Deepure Instant Pu-erh Tea by HPLC Combined with Chemometrics

Quantification of Lactulose and Epilactose in the Presence of Lactose in Milk using a dual HPLC analysis

A Rapid and Sensitive Method for Semicarbazide Screening in Foodstuffs by HPLC with Fluorescence Detection

A Simple HPLC Method with Fluorescence Detection for Choline Quantification in Foods

Glucose Measurement in the Presence of Tea Polyphenols