Citation
Shewakena S., . and Chandravanshi B. S., . and Debebe A., . Levels of total polyphenol flavonoid tannin and antioxidant activity of selected Ethiopian fermented traditional beverages. pp. 2033-2040. ISSN 2231-7546
Abstract
Indigenous fermented beverages are very popular traditional drinks in Ethiopia. Among these korefe tej and tella are very common in northern part of Ethiopia. However there is no any report on the total polyphenol flavonoid tannin and antioxidant activity of these beverages. The purposes of this study were to determine total phenolic flavonoids tannins and their antioxidant activity and to compare these parameters of selected Ethiopian traditional alcoholic beverages (korefe tej and tella) from different origins of Ethiopia within the same sample type and between different sample types. For these purposes methanolic extracts (70) were prepared for semi-solid samples. Total phenolic content was determined by Folin-Ciocalteus method total flavonoids content was determined by aluminium chloride (AlCl ) method total tannin content was determined by indirect method precipitating protein with gelatin while 2 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity method was used to determine the total antioxidant activity. The total phenolic content obtained as gallic acid equivalent GAE mg L-was: korefe (285“326) tej (369“390) and tella (435“459); the total flavonoids content obtained as catechin equivalent CE mg L- was: korefe (190“199) tej (183“ 190) and tella (211“216); the total tannin content obtained as tannic acid equivalent TAE mg L- was: korefe (19.9“25.9) tej (17.9“19.4) and tella (28.8“30.8) and the total antioxidant activity obtained as ascorbic acid equivalent AAE mgL- was: korefe (479“498) tej (465“479) and tella (541“561). Statistically at 95 confidence level one way ANOVA displayed that the levels of total polyphenol flavonoid tannin and antioxidant activity were significantly different between korefe tej and tella. For all the determined parameters tella exhibited a highest value. Pearson correlation showed there were positive correlations between phenolic flavonoids and tannin with antioxidant activity assayed (r 0.969 r 0.931 and r 0.944 respectively).
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Abstract
Indigenous fermented beverages are very popular traditional drinks in Ethiopia. Among these korefe tej and tella are very common in northern part of Ethiopia. However there is no any report on the total polyphenol flavonoid tannin and antioxidant activity of these beverages. The purposes of this study were to determine total phenolic flavonoids tannins and their antioxidant activity and to compare these parameters of selected Ethiopian traditional alcoholic beverages (korefe tej and tella) from different origins of Ethiopia within the same sample type and between different sample types. For these purposes methanolic extracts (70) were prepared for semi-solid samples. Total phenolic content was determined by Folin-Ciocalteus method total flavonoids content was determined by aluminium chloride (AlCl ) method total tannin content was determined by indirect method precipitating protein with gelatin while 2 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity method was used to determine the total antioxidant activity. The total phenolic content obtained as gallic acid equivalent GAE mg L-was: korefe (285“326) tej (369“390) and tella (435“459); the total flavonoids content obtained as catechin equivalent CE mg L- was: korefe (190“199) tej (183“ 190) and tella (211“216); the total tannin content obtained as tannic acid equivalent TAE mg L- was: korefe (19.9“25.9) tej (17.9“19.4) and tella (28.8“30.8) and the total antioxidant activity obtained as ascorbic acid equivalent AAE mgL- was: korefe (479“498) tej (465“479) and tella (541“561). Statistically at 95 confidence level one way ANOVA displayed that the levels of total polyphenol flavonoid tannin and antioxidant activity were significantly different between korefe tej and tella. For all the determined parameters tella exhibited a highest value. Pearson correlation showed there were positive correlations between phenolic flavonoids and tannin with antioxidant activity assayed (r 0.969 r 0.931 and r 0.944 respectively).
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Alcoholic beverages |
| AGROVOC Term: | Chemical composition |
| AGROVOC Term: | Aluminium |
| AGROVOC Term: | Phenolic content |
| AGROVOC Term: | Catechin |
| AGROVOC Term: | Extracts |
| AGROVOC Term: | Spectrophotometry |
| AGROVOC Term: | Analysis of variance |
| AGROVOC Term: | Physicochemical properties |
| AGROVOC Term: | Ascorbic acid |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:28 |
| URI: | http://webagris.upm.edu.my/id/eprint/23841 |
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