Article Sidebar
Published:
Sep 2, 2014Keywords:
Antioxidants fruits wines Gallic Acid Equivalent.
Article Details
Issue
Section
Articles
Submission of a paper for publication implies the transfer of the copyright from the author(s) to the publisher upon acceptance. International Formulae Group is therefore the copyright holder after publication of an article in International Journal of Biological and Chemical Sciences, and published articles should not be used for commercial purpose without the written consent of the Editor-in-Chief. They are licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License.
Main Article Content
Antioxidant potentials of local fruits and foreign wines sold in Ile-Ife, Nigeria
Abstract
Some locally consumed fruits, sugarcane and wines sold in Ile-Ife, Nigeria, were investigated for their phenol content and antioxidant potential of the methanolic extracts with a view of exploring the healthpromoting effect of the fruits and wines. The total phenolic content in each fruit and wines was determined spectrophotometrically according to Folin-Ciocalteu method and calculated as Gallic Acid Equivalent (GAE) while the antioxidant properties of some of the fruits were estimated by the 2, 2-diphenyl-1-picryhydrazyl
method (DPPH). The results obtained showed the highest phenolic content in red grape (1.129 ± 0.073 mgGAE/ml) and the lowest in sugar cane (0.160 ± 0.003 mg/GAE/ml). The wines also varied in their phenolic contents with Baron D’ Romeo Red wine (0.306 ± 0.014 mgGAE/ml) having the highest phenolic content for the alcoholic wines class and Eva of Spain (0.132 ± 0.002 mgGAE/ml) had the highest phenolic content in the
non-alcoholic group. The results also showed that the phenolic content of the alcoholic was greater than that found in the non-alcoholic wines. On the other hand, the antioxidant properties determined in red grape, banana, sweet orange, apple and watermelons showed a change in colour from purple to light yellow instantly in all the fruits except water melon. The study concluded that the fruits are valuable sources of natural phenolic
antioxidants which are known to have health promoting properties. Also, that non-alcoholic wines should be improved upon by inclusion of fruits known to contain antioxidant potentials.
Keywords: Antioxidants, fruits, wines, Gallic Acid Equivalent.
method (DPPH). The results obtained showed the highest phenolic content in red grape (1.129 ± 0.073 mgGAE/ml) and the lowest in sugar cane (0.160 ± 0.003 mg/GAE/ml). The wines also varied in their phenolic contents with Baron D’ Romeo Red wine (0.306 ± 0.014 mgGAE/ml) having the highest phenolic content for the alcoholic wines class and Eva of Spain (0.132 ± 0.002 mgGAE/ml) had the highest phenolic content in the
non-alcoholic group. The results also showed that the phenolic content of the alcoholic was greater than that found in the non-alcoholic wines. On the other hand, the antioxidant properties determined in red grape, banana, sweet orange, apple and watermelons showed a change in colour from purple to light yellow instantly in all the fruits except water melon. The study concluded that the fruits are valuable sources of natural phenolic
antioxidants which are known to have health promoting properties. Also, that non-alcoholic wines should be improved upon by inclusion of fruits known to contain antioxidant potentials.
Keywords: Antioxidants, fruits, wines, Gallic Acid Equivalent.
