Determination of total phenolic amount of some edible fruits and vegetables

  • PO Oviasogie
  • D Okoro
  • CL Ndiokwere
Keywords: Total phenolic, acid equivalent, free radicals, cultivars


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 ìg/g), gallic acid equivalent (GAE), while the lowest amount determined (5.75 ìg/g) GAE was in the grape fruit.
These values were generally lower than similar studies conducted elsewhere.

Journal Identifiers

eISSN: 1684-5315