International Journal of Nutrition and Food Sciences

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UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits

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.

DOI 10.11648/j.ijnfs.20150403.28
Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 3, May 2015)
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
  • Department of Chemistry, Arbaminch University, Arbaminch, Ethiopia

  • Department of Chemistry, Arbaminch University, Arbaminch, Ethiopia

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