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. 2012 Sep;2(9):733–738. doi: 10.1016/S2221-1691(12)60219-6

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)