. 2021 Oct 1;2021:7744961. doi: 10.1155/2021/7744961

Table 1.

Total phenolic content (TPC) and total flavonoid content (TFC) of ethanolic and methanolic extracts of Sri Lankan finger millet varieties.

Extract	TPC	TFC
Ravi E	421.15 ± 5.84^d	108.62 ± 0.32^b
Rawana E	288.81 ± 1.90^f	98.74 ± 2.10^c
Oshadha E	528.02 ± 3.72^b	98.78 ± 0.35^c
Ravi M	507.40 ± 4.38^c	113.72 ± 0.89^a
Rawana M	380.48 ± 4.36^e	107.50 ± 0.49^b
Oshadha M	652.11 ± 3.26^a	107.11 ± 0.42^b

Results are presented as mean ± SE (n = 6) on a dry weight basis. TPC is given as mg gallic acid equivalents per 100 g of flour. TFC is given as mg quercetin equivalents per 100 g of flour. Within a column, mean values superscripted with different letters are significantly different at P < 0.05 while mean values superscripted with the same letter are not significantly different at P ≥ 0.05. E: ethanolic extract; M: methanolic extract.