Abstract: Eight plant foods were used as traditional vegetables and fruits well-known sources of antioxidant. Total phenolic contents were determined using a spectrophotometric technique based on the Folin-Ciocalteau reagent according to the method of Spanos and Wrolstad (Journal of Agricultural and Food Chemistry) calculated as gallic acid equivalents GAE g-1 dw. Total phenolic contents ranged from 0.87-7.02 mg gallic acid g-1 dw in Alocaccia indica and Solanum indicum, respectively. The plant foods possess valuable antioxidant properties for culinary and possible nutritive use.
Ali Aberoumand and S.S. Deokule, 2010. Total Phenolic Contents of Some Plant Foods as a Antioxidant Compound. Journal of Food Technology, 8: 131-133.