Open AccessTotal Polyphenols from Different Fresh and ProcessedFruits and Vegetables
Author(s) -
Anca Corina Fărcaș,
Maria Tofană,
Sonia Socaci,
Liana Claudia Salanţă,
Delia Michiu,
Vlad Mureșan
Publication year - 2012
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:8770
Subject(s) - polyphenol , gallic acid , chemistry , food science , absorbance , red cabbage , calibration curve , botany , antioxidant , chromatography , biology , organic chemistry , detection limit
The purpose of this research was to evaluate the total polyphenols content of some fruits (sour cherry and plums) and vegetables (red cabbage and red beetroot), usually consumed in Romania, fresh or processed, using Folin Ciocalteu method. Absorbance was measured at 725 nm using UVVisible Spectrometer and phenolic compounds were quantified based on standard calibration curve prepared from pure phenolic standard (gallic acid). After processing and storage stages, the content of polyphenols decreased significantly in all four samples taken into study. The biggest losses of polyphenols by oxidative degradation occurs for canned red cabbage (from 448.5±4.56 to 151.5±9.13 mg GAE/100g) followed closely by plum compote (from 503.4±3.04 to 266.7±6.08 mg GAE/100g).