Determination of phenolic content level and free radical scavenging ability in freshly prepared and commercial orange juice in nairobi county-kenya.
Abstract
The orange fruit is widely consumed in the world. They are used to manufacture orange juice
Which is commercially sold as bottled orange juice. The higher consumption of orange fruits and
Orange products is because it has an attractive taste, has no cholesterol, and contains potassium,
Carbohydrates, vitamins a and c as well as different classes of phenolic compounds that help in
The protection of the human body system against free oxygen radicals. This study aimed to
Quantify the total phenolic content and determine the free radical scavenging ability in both the
Freshly prepared orange juice and commercially bottled orange juice in nairobi county. The
Total phenolic content (tpc) was done using the folin-ciocalteu method. The total phenolic
Content of the fresh orange extract samples ranged from 129.75±0.39 mggae to133.1±0.95
Mggae while the commercial bottled orange juice ranged between 110.23±0.23 mggae to
131.54±0.02 mggae. The study further evaluated the scavenging ability of both the freshly
Prepared orange juice and the commercially bottled orange juice using 2,2-diphenyl-1-
Picrylhydrazyl as a free radical. The ability to scavenge for free radicals of all the samples was
Expressed as the percentage scavenging activity which was compared with the standard
Antioxidant ascorbic acid, it was observed that the percentage scavenging acitivity of the fresh
Orange extract samples analyzed ranged from 16.40±0.02% to 18.32±0.1% while the percentage
Scavenging activity of the commercial bottled orange juice samples ranged between 10.20±0.8%
To 20.28±0.23%. The higher the total phenolic content the higher the percentage inhibition.
Publisher
University of Nairobi
Rights
Attribution-NonCommercial-NoDerivs 3.0 United StatesUsage Rights
http://creativecommons.org/licenses/by-nc-nd/3.0/us/Collections
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