Journal of Food Technology

Year: 2010
Volume: 8
Issue: 3
Page No. 131 - 133

Total Phenolic Contents of Some Plant Foods as a Antioxidant Compound

Authors : Ali Aberoumand and S.S. Deokule

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.

How to cite this article:

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.

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