期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：1999
卷号：17
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The objective of this research was the evaluation of principal methodologies available for determination of phenolic compounds in cashew juice. The Folin-Denis, Folin-Ciocalteau, and Prussian blue assays (oxidation-reduction methods) presented vitamin C interference in the analytical results. Although less sensitive, the Vanillin and Protein Precipitation assays showed more specificity for tannin determination in cashew juice. The Vanillin method added as advantage its simplicity.
