Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Spectrophotometry: Introduction01:16

Spectrophotometry: Introduction

Spectrophotometry is the quantitative measurement of the absorption, reflection, diffraction, or transmission of electromagnetic radiation through a material as a function of the intensity and wavelength of the radiation. A spectrophotometer is a device used to measure the change in the radiation intensity caused by its interaction with the material.
The essential components of a spectrophotometer include a source of electromagnetic radiation, a slot for placing a material to be analyzed, and a...
UV–Vis Spectroscopy: Beer–Lambert Law01:09

UV–Vis Spectroscopy: Beer–Lambert Law

The Beer-Lambert law describes the relationship between absorbance and concentration, which combines the principles established by scientists Johann Heinrich Lambert and August Beer. Lambert's law states that when light passes through a medium, the loss in intensity is directly proportional to the original intensity and the path length of the light. Beer's law proposed that the transmittance of a solution remains constant if the product of concentration and path length is constant. The modern...
IR and UV–Vis Spectroscopy of Carboxylic Acids01:28

IR and UV–Vis Spectroscopy of Carboxylic Acids

In IR spectroscopy of carboxylic acids, the C=O bond shows a characteristic band between 1710 and 1760 cm⁻¹, and the O–H bond exhibits a broad band between 2500 and 3300 cm⁻¹.
However, the stretching absorptions for the C=O bond vary depending on the structure of carboxylic acids. The C=O bond of the free carboxylic acids shows a higher stretching frequency, 1760 cm−1, while H-bonded carboxylic acids (dimers) exhibit stretching absorptions at a lower frequency, 1710 cm−1. The C=O bond of the...
UV–Vis Spectrometers01:14

UV–Vis Spectrometers

The absorbance of UV and visible (UV–visible) radiations is measured using a UV–visible spectrophotometer. Deuterium lamps, which emit UV radiation, and tungsten lamps, which produce radiation in the visible region, are used as light sources in UV–visible spectrophotometers. A monochromator or prism is used for diffraction grating, i.e., to split the incoming radiation into different wavelengths. A system of slits is used to focus the desired wavelength on the sample cell. Samples for...
Redox Titration: Iodimetry and Iodometry01:23

Redox Titration: Iodimetry and Iodometry

Iodometry and iodimetry are analytical methods used to determine the concentration of oxidizing or reducing agents using iodine. In iodometric titrations, the oxidizing analyte solution is usually acidified and treated with an excess of iodide ions, which generates an equivalent amount of iodine in equilibrium with triiodide. The released iodine is subsequently titrated directly against a standardized reducing agent. As the dilute iodine color becomes pale yellow, a few drops of freshly...
Atomic Fluorescence Spectroscopy01:29

Atomic Fluorescence Spectroscopy

Atomic fluorescence spectroscopy (AFS) is an analytical technique that involves the electronic transitions of atoms in a flame, furnace, or plasma being excited by electromagnetic (EM) radiation. When these atoms absorb energy, they become excited and subsequently release energy as they return to their original state. This emitted light, or "fluorescence," is observed at a right angle to the incident beam. Both absorption and emission processes transpire at distinct wavelengths, which are...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Comparative Optimization of Microwave and Ultrasound-Assisted Extraction of Bioactive Compounds and Proteins from <i>Craterellus cornucopioides</i>.

Journal of fungi (Basel, Switzerland)·2026
Same author

Properties of Plant Extracts from Adriatic Maritime Zone for Innovative Food and Packaging Applications: Insights into Bioactive Profiles, Protective Effects, Antioxidant Potentials and Antimicrobial Activity.

Antioxidants (Basel, Switzerland)·2025
Same author

Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil.

Antioxidants (Basel, Switzerland)·2024
Same author

Recent Advances in the Field of Amino Acid-Conjugated Aminoferrocenes-A Personal Perspective.

International journal of molecular sciences·2024
Same author

Synthesis of CdSe Quantum Dots in Two Solvents of Different Boiling Points for Polymer Optical Fiber Technology.

Materials (Basel, Switzerland)·2024
Same author

Identification of an Additional Metal-Binding Site in Human Dipeptidyl Peptidase III.

International journal of molecular sciences·2023

Related Experiment Video

Updated: Jun 25, 2026

Highly Sensitive and Rapid Fluorescence Detection with a Portable FRET Analyzer
08:27

Highly Sensitive and Rapid Fluorescence Detection with a Portable FRET Analyzer

Published on: October 1, 2016

9.1K

Spectrofluorimetric Analysis of Riboflavin Content during Kombucha Fermentation.

Mojca Čakić Semenčić1, Adrianna Biedrzycka2, Anna Kiczor2

  • 1Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia.

Biotech (Basel (Switzerland))
|June 26, 2024
PubMed
Summary

This study measured riboflavin (vitamin B2) in kombucha, finding concentrations ranging from 7.6 × 10-8 to 3.3 × 10-7 mol dm-3 during fermentation. This provides a more precise understanding of vitamin B2 content in the fermented tea beverage.

Keywords:
kombuchariboflavinspectrofluorimetryvitamin B2

More Related Videos

Analysis of Fucosylated Human Milk Trisaccharides in Biotechnological Context Using Genetically Encoded Biosensors
10:17

Analysis of Fucosylated Human Milk Trisaccharides in Biotechnological Context Using Genetically Encoded Biosensors

Published on: April 13, 2019

6.4K
Inactivation of Pathogens via Visible-Light Photolysis of Riboflavin-5&#8242;-Phosphate
08:25

Inactivation of Pathogens via Visible-Light Photolysis of Riboflavin-5′-Phosphate

Published on: April 6, 2022

1.8K

Related Experiment Videos

Last Updated: Jun 25, 2026

Highly Sensitive and Rapid Fluorescence Detection with a Portable FRET Analyzer
08:27

Highly Sensitive and Rapid Fluorescence Detection with a Portable FRET Analyzer

Published on: October 1, 2016

9.1K
Analysis of Fucosylated Human Milk Trisaccharides in Biotechnological Context Using Genetically Encoded Biosensors
10:17

Analysis of Fucosylated Human Milk Trisaccharides in Biotechnological Context Using Genetically Encoded Biosensors

Published on: April 13, 2019

6.4K
Inactivation of Pathogens via Visible-Light Photolysis of Riboflavin-5&#8242;-Phosphate
08:25

Inactivation of Pathogens via Visible-Light Photolysis of Riboflavin-5′-Phosphate

Published on: April 6, 2022

1.8K

Area of Science:

  • Food Science
  • Microbiology
  • Biochemistry

Background:

  • Kombucha, a fermented tea, is known for functional properties and vitamin content.
  • Previous studies reported wide variations in riboflavin (vitamin B2) levels in kombucha.
  • Accurate quantification of riboflavin in kombucha is essential for understanding its nutritional value.

Purpose of the Study:

  • To accurately determine the riboflavin (vitamin B2) concentration in kombucha during fermentation.
  • To investigate the variability of vitamin B2 content under controlled conditions.

Main Methods:

  • Kombucha was prepared using traditional black tea fermentation.
  • Riboflavin concentration was measured using spectrofluorimetry over a 10-day cultivation period.

Main Results:

  • Riboflavin concentrations ranged from 7.6 × 10-8 to 3.3 × 10-7 mol dm-3.
  • The results indicate a narrower range compared to previous HPLC-based studies.

Conclusions:

  • Spectrofluorimetry provides a more consistent measurement of riboflavin in kombucha.
  • This study refines the understanding of vitamin B2 content in fermented tea beverages.