Short Communication

Determination of total phenolic amount of some edible fruits and vegetables

P. O. Oviasogie¹, D. Okoro²* and C. L. Ndiokwere³

¹Chemistry Division, Nigeria Institute for Oil Palm research, P. M. B. 1030, Benin City, Nigeria.

²Department of Chemistry, Federal University of Petroleum Resources, P. M. B. 1221, Effurun, Nigeria.

³Department of Chemistry, University of Benin City, P. M. B. 1154, Nigeria.

*Corresponding author. E-mail: dukeokoro@yahoo.com.

Accepted 3 February, 2009

Total phenolic content of some fruits and vegetables namely; garden egg (Allium sativvum L.), ducanut (Irvingia wombolu), lemon (Citrus limonia), garden egg (Solanum melongena), grape (Citrus paradise) and carrot (Daucus carota L.) purchased from an open market in Benin City, Nigeria were determined. The results obtained showed that ducanut had the highest amount of total phenolics (98.77 µg/g), gallic acid equivalent (GAE), while the lowest amount determined (5.75 µg/g) GAE was in the grape fruit. These values were generally lower than similar studies conducted elsewhere.

Key words: Total phenolic, acid equivalent, free radicals, cultivars.