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International Journal of Analytical Chemistry
Volume 2013 (2013), Article ID 978968, 6 pages
Research Article

The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts

Solar Physics Corporation, P.O. Box 548, Locust Valley, NY 11560, USA

Received 19 June 2013; Revised 8 August 2013; Accepted 26 August 2013

Academic Editor: M. A. Raggi

Copyright © 2013 Arthur Bradley. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Polyphenols are among the most valuable and widely studied food components. In the laboratory, they are readily extractable with aqueous alcohol. An aliquot rapidly decolorizes a measured portion of ABTS, a stable deep blue radical ion. The semilog plot of light absorption versus time is typically a straight line, and an immediately evident slope provides rapid classification in terms of gallic acid equivalents. Experimental data are presented to show general agreement with the literature. The disproportionate concentration of antioxidant in the skins and peels of fruits, vegetables, and nuts is given special attention.