International Journal of Home Science
2022, VOL. 8 ISSUE 3, PART D
Determination of total phenolic content in different vegetables
Author(s): Dr. Latesh
The word polyphenol is that chemical substance having more than one phenol group. Polyphenols represent a variety of compounds of plant origin. Polyphenols have potential use in the human body. They act as antioxidants preventing oxidation of other molecules by formation of free radicals in the body. Most of the polyphenols have properties of reducing agents. They protect cell constituents against oxidative damage. Therefore polyphenols reduce risk of various degenerative diseases related to oxidative stress. In addition to antioxidant properties, they also have antimicrobial as well as anti-inflammatory properties. They enhance body immunity. Polyphenol intake or consumption of polyphenol-rich foods has been studied in several epidemiological studies. Many studies on the antioxidant properties of vegetables suggested that vegetables are excellent dietary sources of natural antioxidants. Polyphenols are natural antioxidants present in all foods. The study was conducted to determine total phenolic content in various vegetables. Total phenolic content estimated in vegetables were compared. Total phenols are estimated by Folin Denis reagents that produce blue color with polyphenols. Tannic acid was used as standard and results were expressed as tannic acid equivalent (Singh and Jambunathan, 1981). Result: Total polyphenol contents in present study showed variation within vegetables estimated. Mean polyphenol content in vegetables was found to be highest 5.3g/100g in amla, followed by mint 1.1g/100g, 844 mg/100g in coriander green and 586 mg/100g in lady finger. Amla was characterized as the highest polyphenol content (538 mg/100g) on a fresh weight basis, whereas the lowest mean polyphenol content (17.50mg/100g) was found in cucumber. Conclusion: fruits and vegetables must be included in our daily diet for good health.
How to cite this article:
Dr. Latesh. Determination of total phenolic content in different vegetables. Int J Home Sci 2022;8(3):208-211. DOI: 10.22271/23957476.2022.v8.i3d.1373