Table 1.
Total phenolic content and inhibition of PR bleaching mediated by ONOO- and HOCl by green leaf vegetables used in this study.
| Common name | Latin name | Total phenoliccontent (GAE mg/g Dwt) | % Inhibition of PR bleaching |
| Watercress“Rorripa” | Rorripa nasturtium aquaticum | 133.6±15.1 | 75.6±3.2a 68.6±3.4 |
| Broccoli | Brassica oleracea var. italica | 61.03±13.1 | 85.7±10.36a 0.6±0.5 |
| Choi Sum | B.chinensis var. parachinensis | 163.7±2.11 | 104±6.6a 53.3±1.2 |
| Pa Po | B. chinensis var. parachinensis | 65.7±3.6 | 91.1±7.2a 50.1±1.6 |
| Pheuy leng | Amaranthus tricolor | 56.2±3.0 | 102±3.5a 50.7±0.2 |
| SioPek | B. chinensis | 111.0±11.9 | 76.9±7.8a 58.3±0.6 |
a
P<0.05 vs others.