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Table 8 Identification and quantification of phenolics using HPLC–DAD

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

Phenolic compounds F A B
Conc. (mg/g) Conc. (mg/g) Conc. (mg/g)
Caffeinea 2.27 2.31 2.57
Catechinb 0.22 0.33 0.35
Tannic acida 0.37 0.47 0.54
Epigallocatechinb 0.40 0.40 0.62
Epigallocatechin-3-gallateb 1.65 1.89 2.23
  1. CSF: corn silk flour; LF: lemon flour; A: 100% CSF; B: 95% CSF and 5% LF; F: Top tea
  2. aPhenolic acids
  3. bFlanvonoids