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Total sugars estimations by orcinol test

AC Alif Chebbi
MT Massimiliano Tazzari
CR Cristiana Rizzi
FT Franco Hernan Gomez Tovar
SV Sara Villa
SS Silvia Sbaffoni
MV Mentore Vaccari
AF Andrea Franzetti
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The orcinol test was performed for assessing the total sugars contents during the bacterial fermentation on agricultural residues. To each 100 μL sample, 900 μL of a solution containing 0.19% (w/v) orcinol (Sigma-Aldrich) in 53% H2SO4 (Sigma-Aldrich) was added. After, the samples were cooled at room temperature and the absorbances were measured at 421 nm. The concentrations of glycolipids (or sugars) present in the samples were calculated to those generated using a standard of rhamnose at concentrations of 0–2 g/L (R2 = 0.90). The total sugar degradation was expressed in percentage compared to abiotic controls (nonfermented winery residues), which are incubated at the same conditions.

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