Determination of the Phenolic Content Levels in Freshly Prepared Juice

Kithure Joyce G.N.
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Kithure Joyce G.N.: Department of Chemistry, University of Nairobi, P.O Box 30197-00100, Nairobi, Kenya

International Journal of Research and Innovation in Applied Science, 2023, vol. 8, issue 12, 68-77

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 acid content. The freshly prepared juice samples were obtained from three markets in Nairobi County (Ngara, Gikomba and Muthurwa). 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 to 133.1±0.95 mgGAE, with Gikomba market having the highest levels and Ngara market had the lowest levels. It was discovered that the higher the total phenolic content the higher the percentage inhibition.

Date: 2023
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