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Kyung A Park, Yoo-mi Choi, Smee Kang, Mi-Ri Kim, and Jungil Hong*Department of Food Science and Technology, College of Natural Science, Seoul Women’s UniversityAbstract The Folin-Denis assay using the Folin-Ciocalteu (F-C) reagent has been commonly used for analyzing the totalphenolic compound content in various food products. In the present study, the effects of proteins on the reactivity of theF-C reagent with different phenolic compounds were investigated. Bovine serum albumin (BSA) or skim milk proteinsshowed a concentration-dependent increase in color response in the Folin-Denis assay; these proteins decreased the colorresponse of most phenolic compounds tested. The reactivity of phenolic compounds was significantly less pronounced inthe presence of BSA and this interference was greater at higher concentrations of phenolic compounds. The reactivity ofphenolic compounds with the F-C reagent was reduced significantly by their oxidation; the reaction of the oxidizedproducts with the F-C reagent was more severely affected by BSA. The interfering effects in the Folin-Denis assay mightbe attributable to binding interactions of phenolic compounds with proteins.Keywords: phenolic compound, Folin-Denis assay, protein, bovine serum albumin, Folin-Ciocalteu reagent

Effects of Proteins on the Reactivity of Various Phenolic Compounds with the Folin-Ciocalteu Reagent