TY  - JOUR
T1  - Total Phenolic Contents of Some Plant Foods as a Antioxidant Compound
AU - Aberoumand, Ali AU - Deokule, S.S. 
JO  - Journal of Food Technology
VL  - 8
IS  - 3
SP  - 131
EP  - 133
PY  - 2010
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2010.131.133
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2010.131.133
KW  - Antioxidant compound
KW  -total phenolic content
KW  -plant foods
KW  -fresh fruits
KW  -dry material
KW  -Iran
KW  -India
AB  - 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.
ER  -