Total Phenolic and Flavonoid Contents of Some Vegetables. This item is unavailable.Total Phenolic and Flavonoid Contents of Some Vegetables

Total phenolic and flavonoid contents in the extracts of some vegetables were determined by Rhodanine and AlCl3 reagents and their amount calculated as gallic acid equivalent (GAE) and rutin equivalent (RE) fresh weight respectively, using UV-VIS spectrophotometer. The result show that, the level of total phenolic content varied from (33.333±0.028 to 22.078±0.028mg/g GAE) Okra, Tomato (25.792±0.036 to 21.438±0.063mg/g GAE), Amaranthus Viridis (10.042±0.059 to 7.208± 0.036mg/g GAE), Cassia Tora (22.647±0.062to 9.961±0.098mg/g GAE), Laptadenia hastata (7.5420±0.072 to 2.583±0.036 mg/g GAE),Cucumber (10.294±0.018 to 6.078±0.059 mg/g GAE) and Cabbage (15.118±0.096 to 6.410±0.07 mg/g GAE). Total flavonoid contents varied from (29.979±0.095 to 10.956±0.095 mg/g RE) Okra, Tomato (23.804±0.096to 10.902±0.073 mg/g RE), Amaranthus Viridis(29.373±0.028 to 18.803±0.083mg/g RE), Cassia Tora (5.625±0.025 to 3.417±0.036 mg/g RE), Laptadenia hastate (6.725±0.069 to 5.882±0.084 mg/g RE),Cucumber (7.917±0.088 to 5.813±0.063 mg/g RE ) and Cabbage(12.708±0.029 to 9.333±0.026 mg/g RE).

Professor Mohammed obtained the B.Sc., M.Sc and PhD Analytical Chemistry from Bayero University,Kano-Nigeria. He is a member of many professional organisations including Institute of Chartered Chemists of Nigeria (ICCON), Chemical Society of Nigeria (CSN). The author has to his credit many publications in reputable journals.