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Table 2 Total phenolic compounds and flavonoids in plant-based foods

From: In vitro inhibitory effects of plant-based foods and their combinations on intestinal α-glucosidase and pancreatic α-amylase

Phytochemical analysis
Samples Phenolic content Flavonoid content
  (mg/g dried extract) (mg/g dried extract)
Roselle 460.00±1.34 50.29±2.38
Chrysanthemum 226.67± 6.67 114.77±1.10
Mulberry 260.00±20.00 58.09±2.32
Bael 433.33±17.64 44.57±2.65
Butterfly pea 233.33±17.64 78.28±1.47
  1. Results are expressed as means ± S.E.M., n = 3.