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Related Experiment Video

Updated: Jan 20, 2026

Flavonoid Content During the Growth and Floral Development of Calendula officinalis L.
04:54

Flavonoid Content During the Growth and Floral Development of Calendula officinalis L.

Published on: June 27, 2025

997

Sodium borohydride/chloranil-based assay for quantifying total flavonoids.

Xiangjiu He1, Dong Liu, Rui Hai Liu

  • 1Department of Food Science, Cornell University, Ithaca, New York 14853-7201, USA.

Journal of Agricultural and Food Chemistry
|September 19, 2008
PubMed
Summary

A new sodium borohydride/chloranil assay accurately quantifies total flavonoids in foods and supplements. This method is effective for diverse plant-based products, offering reliable results for health and nutritional analysis.

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Area of Science:

  • Analytical Chemistry
  • Food Science
  • Biochemistry

Background:

  • Flavonoids are crucial plant compounds with significant health benefits.
  • Accurate quantification of total flavonoids is essential for nutritional analysis and quality control.
  • Existing methods for total flavonoid quantification may have limitations in scope or sensitivity.

Purpose of the Study:

  • To develop and validate a novel assay for the comprehensive quantification of total flavonoids.
  • To establish a reliable method for measuring flavonoid content across various food matrices and supplements.

Main Methods:

  • A novel sodium borohydride/chloranil-based (SBC) assay was developed.
  • Flavonoids were reduced to flavanols, oxidized to anthocyanins, and then reacted with vanillin.
  • Quantification was performed spectrophotometrically at 490 nm.

Main Results:

  • The SBC assay demonstrated excellent linear dose-responses for various flavonoid classes (0.1-10.0 mM).
  • The assay exhibited low detection limits (approx. 0.1 mM) and high recovery rates (96.5-99.0%) in spiked samples.
  • Blueberry samples showed the highest total flavonoid content (689.5 mg catechin equiv/100 g), followed by cranberry, apple, broccoli, and red pepper.

Conclusions:

  • The novel SBC assay is a robust and versatile method for quantifying total flavonoids.
  • This assay is applicable to a wide range of products including fruits, vegetables, whole grains, herbal products, dietary supplements, and nutraceuticals.
  • The SBC assay provides accurate and reliable measurements for nutritional and quality assessments.