@article{MAKHILLJFT2010838243,
    title = {Total Phenolic Contents of Some Plant Foods as a Antioxidant Compound},
    journal = {Journal of Food Technology},
    volume = {8},
    number = {3},
    pages = {131-133},
    year = {2010},
    issn = {1684-8462},
    doi = {jftech.2010.131.133},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2010.131.133},
    author = {Ali and},
    keywords = {Antioxidant compound,total phenolic content,plant foods,fresh fruits,dry material,Iran,India},
    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.}
    }