Table 2.
Total phenolic and total flavonoid content of common Indian fruits and vegetables
| Fruit/vegetable | Portion | TPC (mg GAE/100 g) | TFC (mg QE/100 g) |
|---|---|---|---|
| Fruits | |||
| Pomegranate | Peel | 1639.7 ± 30.7m | 1085.2 ± 19.8k |
| Pulp | 671.1 ± 18.5g | 473.9 ± 22.7f | |
| Kinnow | Peel | 762.3 ± 20.0h | 442.8 ± 15.1f |
| Pulp | 354.9 ± 12.5d | 261.3 ± 21.5d | |
| Mango | Peel | 944.4 ± 27.2i | 712.8 ± 29.2i |
| Pulp | 440.6 ± 16.6e | 389.1 ± 15.3e | |
| Banana | Peel | 1049.2 ± 21.4j | 715.0 ± 18.1i |
| Pulp | 362.4 ± 17.2d | 206.1 ± 21.8c | |
| Jambolan | Whole | 1090.7 ± 38.1k | 894.2 ± 23.6j |
| Grapes | Whole | 538.6 ± 22.0f | 214.5 ± 17.4c |
| Sapodilla | Peel | 1151.4 ± 32.3l | 564.5. ± 30.5g |
| Pulp | 413.9 ± 19.9e | 208.3 ± 14.5c | |
| Vegetables | |||
| Beetroot | Whole | 909.5 ± 37.4i | 221.6 ± 26.8c |
| Brinjal | Whole | 292.3 ± 12.7c | 224.2 ± 34.3c |
| Orange carrot | Whole | 179.3 ± 9.7a | 121.9 ± 8.7b |
| Bitter gourd | Whole | 226.5 ± 10.5b | 80.5 ± 9.8a |
| Mentha | Whole | 428.2 ± 19.6e | 146.2 ± 24.2b |
| Black carrot | Whole | 1028.6 ± 23.4j | 647.5 ± 10.2h |
| Spinach | Whole | 233.5 ± 20.2b | 108.7 ± 8.3a |
Whole, deseeded edible fruit/vegetable portion; TPC, total phenolic content; TFC, total flavonoid content
Values are mean ± SD. n = 3
Means with same letter in a column did not differ significantly (P > 0.05)