Open AccessAscorbic Acid, Total Polyphenols and Antioxidant Activity of Ficus Carica Fruits
Author(s) -
Muhammad Sirajo
Publication year - 2018
Publication title -
journal of food chemistry and nutrition
Language(s) - English
Resource type - Journals
eISSN - 2308-7943
pISSN - 2307-4124
DOI - 10.33687/jfcn.006.01.2497
Subject(s) - carica , ascorbic acid , dpph , polyphenol , ficus , chemistry , antioxidant , food science , quercetin , vitamin c , botany , biochemistry , biology
Ficus carica fruits are widely consumed in most part of rural areas in Northern part of Nigeria. This study was carried out to evaluate the ascorbic acid contents, tocopherols content, total polyphenols (as garlic acid equivalents), total flavonoids (as quercetin equivalents) and antioxidants capacity of Ficus carica fruits on a dry weight basis (DW). The contents of Ascorbic acid were determined colourimetrically using 2,6-dichloroindophenol; total polyphenolic compounds by Folin-Ciocalteu reagent, vitamin E was determined spectrophotometrically using standard α-tocopherols and antioxidant scavenging activity by DPPH. The value recorded was 37.00 ± 1.59 mg/100 g, 0.7 ± 0.1 mg/100 g, 384 ± 3.11 mgGAE/100 g, 21.63 ± 1.89 mgQE/100 g, 66.82 ± 7.80% and 560.25 ± 2.89%, respectively for ascorbic acid, tocopherols, total polyphenols, total flavonoids, 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and antioxidant capacity respectively. The results obtained showed that the fruits if properly utilized can serve as a supplement of ascorbic acid, tocopherols and some polyphenols which important antioxidants with a wide range of biological benefits.