Ali  Aberoumand, S.S.  Deokule, 
    Total Phenolic Contents of Some Plant Foods as a Antioxidant Compound,
    Journal of Food Technology,
    Volume 8,Issue 3,
    2010,
    Pages 131-133,
    ISSN 1684-8462,
    jftech.2010.131.133,
    (https://makhillpublications.co/view-article.php?doi=jftech.2010.131.133)
    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<SUP>-1</SUP> dw. Total phenolic contents ranged from 0.87-7.02 mg gallic acid g<SUP>-1</SUP> dw in <I>Alocaccia indica</I> and <I>Solanum indicum</I>, respectively. The plant foods possess valuable antioxidant properties for culinary and possible nutritive use.
    Keywords: Antioxidant compound;total phenolic content;plant foods;fresh fruits;dry material;Iran;India