Stability of total phenolic content in vitis vinifera L. At different temperature and storage time / Sarah Ishak

In this study, redglobe grape (vitis vinifera l.) Was extracted using ethanol for two days at room temperature which was stored at different temperature and storage time. The total phenolic content was determined by using folin-ciocalteu reagent and measured using uv-visible spectrophotometer at 765nm. The result was expressed in gallic acid equivalent, gae (mg/g). The result which shown highest amount of total phenolic content was 25.13 mg/g stored at -20°c for 4 days and the percent degradation was 8.27%. Meanwhile, the lowest amount of total phenolic content was 10.13mg/g stored at 60°c for 6 days and the percent degradation was 63.01%. The increase percent degradation of total phenolic content was due to enhance of storage temperature and time.