Skip to main content

Table 7 Total flavonoid contents, total phenol and ferric reducing antioxidant power of corn silk–lemon and commercial tea infusion

From: In vitro antioxidants and antihypertensive properties of corn silk–lemon infusion

Sample A B F L G
TFC (mg/g QUE) 0.22 ± 0.02bc 0.16 ± 0.01c 0.22 ± 0.01bc 0.30 ± 0.04ab 0.35 ± 0.07a
TPC (mg/g GAE) 0.32 ± 0.01c 0.29 ± 0.04c 0.53 ± 0.03a 0.38 ± 0.01b 0.52 ± 0.00a
FRAP (mg/g AAE) 1.01 ± 0.15c 0.95 ± 0.05c 2.45 ± 0.00a 0.84 ± 0.01c 1.56 ± 0.06b
  1. Mean ± standard deviation for three determinations. Values with different superscripts on a row are significantly different at p < 0.05
  2. CSF: corn silk flour; LF: lemon flour; A: 100% CSF; B: 95% CSF and 5% LF; F: top tea; L: lipton tea; G: green tea
  3. TFC: Total flavonoid content; TPC: Total phenolic content; FRAP: Ferric reducing antioxidant power