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

Bulletin of the National Research Centre

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

Sample	A	B	F	L	G
TFC (mg/g QUE)	0.22 ± 0.02^bc	0.16 ± 0.01^c	0.22 ± 0.01^bc	0.30 ± 0.04^ab	0.35 ± 0.07^a
TPC (mg/g GAE)	0.32 ± 0.01^c	0.29 ± 0.04^c	0.53 ± 0.03^a	0.38 ± 0.01^b	0.52 ± 0.00^a
FRAP (mg/g AAE)	1.01 ± 0.15^c	0.95 ± 0.05^c	2.45 ± 0.00^a	0.84 ± 0.01^c	1.56 ± 0.06^b

Mean ± standard deviation for three determinations. Values with different superscripts on a row are significantly different at p < 0.05
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
TFC: Total flavonoid content; TPC: Total phenolic content; FRAP: Ferric reducing antioxidant power