UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits

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.

Spectrophotometric Determination of Total Polyphenolic and Flavonoid Contentin Tomato

“…Fruits and vegetables are the richest sources of polyphenols a group of bioactive compounds that play a significant role in preventing health-related problems (Haminiuk et al, 2012;Bezuneh and Kebede, 2015). The antioxidant and metal chelating capacity of polyphenols are responsible for reducing the risk of oxidative damage caused by free radicals to the cell (Sulaiman et al, 2013).…”

“…The determination of TPC and TFC is very important and common practice. Frequently used method for the determination of TPC and TFC is UV-Vis spectroscopy (Bezuneh and Kebede, 2015). This method is based on the absorption of electromagnetic radiation because of transitions of electrons from lower to higher energy state.…”