Table 2. Total phenol and flavonoid content of T. occidentalis leaf (mg/100g) as affected by blanching.
Samples | Total phenol | Total flavonoid |
Fresh | 13.00±0.30b | 7.3± 0.30a |
Blanched | 5.80± 0.30c | 1.10± 0.00b |
Values represent mean±standard deviation of triplicate experiments
Values with the same superscript letter along the same column are not significantly different (P<0.05)