Studies On The Levels Of Total Polyphenol Flavonoid Tannin And Antioxidant Capacity Of Selected Ethiopian Fermented Traditional Beverages

The purposes of this study were to determine total phenolic content (TPC), totalrnflavonoids content (TFC), total tannin content (TTC), and total antioxidant activity (TAA) and torncompare these parameters of Ethiopian traditional alcoholic beverages from different origins ofrnEthiopia within the same sample type and between different sample types. For these purposes,rnmethanolic extracts (70%) were prepared for semi-solid samples. Total phenolic content (TPC)rnwas determined by Folin-Ciocalteu’s method, total flavonoids content (TFC) was determined byrnaluminium chloride (AlCl3) method, total tannin content (TTC) was determined by indirectrnmethod precipitating with gelatin, protein while DPPH radical scavenging activity method wasrnused to determine the total antioxidant activity (TAA). The total phenolic content (TPC) obtainedrnin gallic acid equivalent, GAE mg L-1 was: korefe (285-326), tej (369–390) and tella (435–459);rnthe total flavonoids content (TFC) obtained in catechin equivalent, CE mg L-1 was: korefe (190-rn199), tej (183–190) and tella (211–216); the total tannin content (TTC) obtained in tannic acidrnequivalent, TAE mg L-1 was: korefe (19.9–25.9), tej (17.9–19.4) and tella (28.8–30.8) and therntotal antioxidant activity (TAA) obtained in ascorbic acid equivalent, AAE mgL-1 was: korefern(479–498), tej (465–479) and tella (541–561). Tella exhibited a highest scavenging effect andrnthe reducing capability on DPPH solution absorbance compared to others. Similarly, totalrnphenolic content (TPC), total flavonoids content (TFC) and total tannin content (TTC) alsornshowed that tella had the highest content than the rest beverages. Statistically, Pearsonrncorrelation showed there were positive correlations between total phenolic content (TPC), totalrnflavonoids content (TFC) and total tannin content (TTC) with antioxidant capacity assayed byrnDPPH radical scavenging assay (r = 0.969, r = 0.931 and r = 0.944, respectively). In brief, allrnphenolic parameters measured and antioxidants were highly remarkable in the sequence of tellarn> korefe > tej. At 95% confidence level one way ANOVA displayed that the levels of totalrnpolyphenol, flavonoid, tannin and antioxidant activity are significantly different between unlikernsample types and the magnitude of these bioactive chemicals are in comparable amount with thernfew beverages reported in the literaturernKEY WORDS: Polyphenol level, Flavonoid level, Tannin level, Antioxidant capacity,rnEthiopian traditional alcoholic beverages

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