Total Phenolic and Flavonoid Contents of Some Vegetables

Total Phenolic and Flavonoid Contents of Some Vegetables

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Total phenolic and flavonoid contents in the extracts of some vegetables were determined by Rhodanine and AlCl3 reagents and their amount calculated as gallic acid equivalent (GAE) and rutin equivalent (RE) fresh weight respectively, using UV-VIS spectrophotometer. The result show that, the level of total phenolic content varied from (33.333±0.028 to 22.078±0.028mg/g GAE) Okra, Tomato (25.792±0.036 to 21.438±0.063mg/g GAE), Amaranthus Viridis (10.042±0.059 to 7.208± 0.036mg/g GAE), Cassia Tora (22.647±0.062to 9.961±0.098mg/g GAE), Laptadenia hastata (7.5420±0.072 to 2.583±0.036 mg/g ...