Table 1.
Total content of phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and betalains (TBC) in fruits and vegetables.
| Sample | TPC (mg GAE/g) | TFC (mg QE/g) | TAC (µg C3GE/g) | TBC (µg Betalains/g) |
|---|---|---|---|---|
| Beetroot | 1.02 ± 0.01 | 0.97 ± 0.01 | - | 899.1 ± 10.9 |
| Red onion | 1.33 ± 0.09 | 0.47 ± 0.02 | 5.13 ± 0.36 | - |
| Yellow onion | 0.95 ± 0.02 | 0.20 ± 0.02 | 0.67 ± 0.24 | - |
| Garlic | 0.96 ± 0.01 | 0.33 ± 0.01 | 0.75 ± 0.12 | - |
| Orange carrot | 0.39 ± 0.02 | 0.26 ± 0.05 | 1.85 ± 0.24 | - |
| White carrot | 0.53 ± 0.01 | 0.76 ± 0.17 | 4.15 ± 0.24 | - |
| Watercress | 1.10 ± 0.03 | 2.55 ± 0.04 | 13.2 ± 3.65 | - |
| Spinach | 1.00 ± 0.02 | 2.52 ± 0.12 | 0.99 ± 0.23 | - |
| Broccoli | 0.96 ± 0.02 | 1.30 ± 0.03 | 4.10 ± 0.12 | - |
| Tamarillo | 1.10 ± 0.02 | 0.69 ± 0.01 | 17.3 ± 0.23 | - |
| Tomato | 0.52 ± 0.02 | 0.24 ± 0.02 | 1.21 ± 0.34 | - |