UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits

Terefe Tafese Bezuneh; Eyob Mulugeta Kebede

doi:doi:10.11648/j.ijnfs.20150403.28

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UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits

Terefe Tafese Bezuneh, Eyob Mulugeta Kebede

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 3)

Received: 13 April 2015 Accepted: 29 April 2015 Published: 21 May 2015

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Abstract

Fruits are known as a richest source of bioactive compounds as polyphenols which are known to have significant health promoting properties. The present study investigates the total polyphenol content of some selected fruits extracted in: acidified 70 % ethanol, acidified 70 % methanol, acidified 70 % acetone, and 100 % water solvents. Standard gallic acid solution prepared in the range of 50-500 µg/L was used to plot a calibration graph. A good linearcalibration graph (r= 0.998, n=3) was obtained by plotting absorbance at 511 nm versus standard solution and all results are given as gallic acid equivalent (GAE, mg/g, dry weight). The concentration of total polyphenols varies with the solvent used and also among different samples. Higher concentration was detected in papaya fruit both in the peel and pulp (238.6±3.64, 135.2±0.09; GAE, mg/g, dry weight) respectively and lower concentration in banana peel and pulp (43.2± 0.13, 26.6±0.06; GAE, mg/g, dry weight) respectively.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 3)
DOI	10.11648/j.ijnfs.20150403.28
Page(s)	397-401
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Gallic Acid, Antioxidant, Total-Polyphenol

References

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APA Style

Terefe Tafese Bezuneh, Eyob Mulugeta Kebede. (2015). UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits. International Journal of Nutrition and Food Sciences, 4(3), 397-401. https://doi.org/10.11648/j.ijnfs.20150403.28

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ACS Style

Terefe Tafese Bezuneh; Eyob Mulugeta Kebede. UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits. Int. J. Nutr. Food Sci. 2015, 4(3), 397-401. doi: 10.11648/j.ijnfs.20150403.28

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AMA Style

Terefe Tafese Bezuneh, Eyob Mulugeta Kebede. UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits. Int J Nutr Food Sci. 2015;4(3):397-401. doi: 10.11648/j.ijnfs.20150403.28

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@article{10.11648/j.ijnfs.20150403.28,
  author = {Terefe Tafese Bezuneh and Eyob Mulugeta Kebede},
  title = {UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {3},
  pages = {397-401},
  doi = {10.11648/j.ijnfs.20150403.28},
  url = {https://doi.org/10.11648/j.ijnfs.20150403.28},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150403.28},
  abstract = {Fruits are known as a richest source of bioactive compounds as polyphenols which are known to have significant health promoting properties. The present study investigates the total polyphenol content of some selected fruits extracted in: acidified 70 % ethanol, acidified 70 % methanol, acidified 70 % acetone, and 100 % water solvents. Standard gallic acid solution prepared in the range of 50-500 µg/L was used to plot a calibration graph. A good linearcalibration graph (r= 0.998, n=3) was obtained by plotting absorbance at 511 nm versus standard solution and all results are given as gallic acid equivalent (GAE, mg/g, dry weight). The concentration of total polyphenols varies with the solvent used and also among different samples. Higher concentration was detected in papaya fruit both in the peel and pulp (238.6±3.64, 135.2±0.09; GAE, mg/g, dry weight) respectively and lower concentration in banana peel and pulp (43.2± 0.13, 26.6±0.06; GAE, mg/g, dry weight) respectively.},
 year = {2015}
}

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TY  - JOUR
T1  - UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits
AU  - Terefe Tafese Bezuneh
AU  - Eyob Mulugeta Kebede
Y1  - 2015/05/21
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150403.28
DO  - 10.11648/j.ijnfs.20150403.28
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 397
EP  - 401
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150403.28
AB  - Fruits are known as a richest source of bioactive compounds as polyphenols which are known to have significant health promoting properties. The present study investigates the total polyphenol content of some selected fruits extracted in: acidified 70 % ethanol, acidified 70 % methanol, acidified 70 % acetone, and 100 % water solvents. Standard gallic acid solution prepared in the range of 50-500 µg/L was used to plot a calibration graph. A good linearcalibration graph (r= 0.998, n=3) was obtained by plotting absorbance at 511 nm versus standard solution and all results are given as gallic acid equivalent (GAE, mg/g, dry weight). The concentration of total polyphenols varies with the solvent used and also among different samples. Higher concentration was detected in papaya fruit both in the peel and pulp (238.6±3.64, 135.2±0.09; GAE, mg/g, dry weight) respectively and lower concentration in banana peel and pulp (43.2± 0.13, 26.6±0.06; GAE, mg/g, dry weight) respectively.
VL  - 4
IS  - 3
ER  -

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Author Information

Terefe Tafese Bezuneh

Department of Chemistry, Arbaminch University, Arbaminch, Ethiopia
Eyob Mulugeta Kebede

Department of Chemistry, Arbaminch University, Arbaminch, Ethiopia

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Plain Text BibTeX RIS

APA Style

Terefe Tafese Bezuneh, Eyob Mulugeta Kebede. (2015). UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits. International Journal of Nutrition and Food Sciences, 4(3), 397-401. https://doi.org/10.11648/j.ijnfs.20150403.28

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ACS Style

Terefe Tafese Bezuneh; Eyob Mulugeta Kebede. UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits. Int. J. Nutr. Food Sci. 2015, 4(3), 397-401. doi: 10.11648/j.ijnfs.20150403.28

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AMA Style

Terefe Tafese Bezuneh, Eyob Mulugeta Kebede. UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits. Int J Nutr Food Sci. 2015;4(3):397-401. doi: 10.11648/j.ijnfs.20150403.28

Copy | Download

@article{10.11648/j.ijnfs.20150403.28,
  author = {Terefe Tafese Bezuneh and Eyob Mulugeta Kebede},
  title = {UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {3},
  pages = {397-401},
  doi = {10.11648/j.ijnfs.20150403.28},
  url = {https://doi.org/10.11648/j.ijnfs.20150403.28},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150403.28},
  abstract = {Fruits are known as a richest source of bioactive compounds as polyphenols which are known to have significant health promoting properties. The present study investigates the total polyphenol content of some selected fruits extracted in: acidified 70 % ethanol, acidified 70 % methanol, acidified 70 % acetone, and 100 % water solvents. Standard gallic acid solution prepared in the range of 50-500 µg/L was used to plot a calibration graph. A good linearcalibration graph (r= 0.998, n=3) was obtained by plotting absorbance at 511 nm versus standard solution and all results are given as gallic acid equivalent (GAE, mg/g, dry weight). The concentration of total polyphenols varies with the solvent used and also among different samples. Higher concentration was detected in papaya fruit both in the peel and pulp (238.6±3.64, 135.2±0.09; GAE, mg/g, dry weight) respectively and lower concentration in banana peel and pulp (43.2± 0.13, 26.6±0.06; GAE, mg/g, dry weight) respectively.},
 year = {2015}
}

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TY  - JOUR
T1  - UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits
AU  - Terefe Tafese Bezuneh
AU  - Eyob Mulugeta Kebede
Y1  - 2015/05/21
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150403.28
DO  - 10.11648/j.ijnfs.20150403.28
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 397
EP  - 401
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150403.28
AB  - Fruits are known as a richest source of bioactive compounds as polyphenols which are known to have significant health promoting properties. The present study investigates the total polyphenol content of some selected fruits extracted in: acidified 70 % ethanol, acidified 70 % methanol, acidified 70 % acetone, and 100 % water solvents. Standard gallic acid solution prepared in the range of 50-500 µg/L was used to plot a calibration graph. A good linearcalibration graph (r= 0.998, n=3) was obtained by plotting absorbance at 511 nm versus standard solution and all results are given as gallic acid equivalent (GAE, mg/g, dry weight). The concentration of total polyphenols varies with the solvent used and also among different samples. Higher concentration was detected in papaya fruit both in the peel and pulp (238.6±3.64, 135.2±0.09; GAE, mg/g, dry weight) respectively and lower concentration in banana peel and pulp (43.2± 0.13, 26.6±0.06; GAE, mg/g, dry weight) respectively.
VL  - 4
IS  - 3
ER  -

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