UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits
International Journal of Nutrition and Food Sciences
Volume 4, Issue 3, May 2015, Pages: 397-401
Received: Apr. 13, 2015; Accepted: Apr. 29, 2015; Published: May 21, 2015
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Terefe Tafese Bezuneh, Department of Chemistry, Arbaminch University, Arbaminch, Ethiopia
Eyob Mulugeta Kebede, Department of Chemistry, Arbaminch University, Arbaminch, Ethiopia
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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.
Gallic Acid, Antioxidant, Total-Polyphenol
To cite this article
Terefe Tafese Bezuneh, Eyob Mulugeta Kebede, UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits, International Journal of Nutrition and Food Sciences. Vol. 4, No. 3, 2015, pp. 397-401. doi: 10.11648/j.ijnfs.20150403.28
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