I tried to do flavonoid estimation in Alliums but not getting proper results. Can anyone suggest me protocols for flavonoid estimation.
I have gone through many protocols for flavonoid estimation. What I am following is I am mixing plant extract with 2% Aluminium chloride and incubating it at room temprature and reading it against Quercetin standard at 420 nm.
Respected Sir,
I use to follow the following method by Eom et al. (2007). (Eom, S.H., Cheng, W.J., Hyoung, J.P. Kim, E.H., Chung, M.I., Kim, M.J., Yu, C.Y. and Cho, D.H. 2007. Far infrared ray irradiation stimulates antioxidant activity in Vitis flexuosa Thunb. Berries. Kor. J. Med. Crop Sci. 15: 319.323. )
An aliquot of 0.5 ml of sample (1 mg/ml) was mixed with 0.1 ml of 10% aluminium chloride and 0.1 ml of potassium acetate (1 M). In this mixture, 4.3 ml of 80% methanol was added to make 5 ml volume. This mixture was vortexed and the absorbance was measured spectrophotometrically at 415 nm.
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With regards
Dr. Tresina
Respected Sir,
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In my doctoral programme I isolated one biologically active compound Pectolinaringenin a flavonoid from Clerondendrum phlomidis. This compound was confirmed with the following:
When a substance is react with alcoholic ferric chloride (ferric reaction), it will give green colour which confirms phenol. Using Shinodo test, it will give reddish pink colour with mg/HCl which confirms the flavonoid (Ref: Yisa, Jonathan (2009). "Phytochemical Analysis and Antimicrobial Activity Of Scoparia Dulcis and Nymphaea Lotus". Australian Journal of Basic and Applied Sciences 3 (4): 3975–3979).
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