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

Bulletin of the National Research Centre

Table 8 Identification and quantification of phenolics using HPLC–DAD

Phenolic compounds	F	A	B
Phenolic compounds	Conc. (mg/g)	Conc. (mg/g)	Conc. (mg/g)
Caffeine^a	2.27	2.31	2.57
Catechin^b	0.22	0.33	0.35
Tannic acid^a	0.37	0.47	0.54
Epigallocatechin^b	0.40	0.40	0.62
Epigallocatechin-3-gallate^b	1.65	1.89	2.23

CSF: corn silk flour; LF: lemon flour; A: 100% CSF; B: 95% CSF and 5% LF; F: Top tea
^aPhenolic acids
^bFlanvonoids