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In the Laboratory
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JCE Classroom Activity
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I Screen, You Screen, We All Screen for Phenolics
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Michael B. Sady
Department of Chemistry, Western Nevada Community College, Douglas Campus, Minden,
NV 89423
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December 2005
Vol. 82 No. 12
p. 1808A
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| Abstract |
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Grapes, and their processed products such as juices and preserves, contain considerable amounts of chemicals generally referred to as phenolic compounds. These phenolic compounds are primarily characterized structurally as flavonoid (which includes the fruit skin pigments known as anthocyanins), hydroxycinnamate, stilbene, and hydroxybenzoate derivatives, having at least one moiety of phenol that they each share in common. Phenolic compounds have been identified as being an important source of nutrition in the human diet, reported in the scientific literature to have antioxidant attributes that delay or inhibit cardiovascular deterioration, cancer, and aging. This Classroom Activity employs a colorimetric visualization test that allows a student to simply and rapidly screen grape juice for phenolic content from fresh, bottled, or frozen concentrate samples. Students also use the visualization test to examine whether they can detect differences in phenolic content of juice samples based on different variety, or processing, of grapes. The Activity can pedagogically and safely be used in the field, vineyard, classroom, or lab.
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| More Information |
 Citation |
Sady, Michael B. J. Chem. Educ. 2005 82 1808A.
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Keywords |
Food Science; Hands-On Learning / Manipulatives; High School / Introductory Chemistry; Laboratory Instruction; Natural Products; Phenols; Plant Chemistry
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History |
Created:
Last Updated: |
October 25, 2005
November 4, 2005
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| Home > JCE Print > Journal of Chemical Education > Issues >
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1808A
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