Estimation of total phenol content (TPC)

The total phenolic content (TPC) was determined by Folin–Ciocalteu method (Shui et Leong,

2016) with slight modification. 1mL of extract or gallic acid standard was mixed with 1.8 mL

of Folin–Ciocalteu reagent (diluted 10 fold with distilled water). After 5 min, 1.2 mL of

sodium carbonate (7.5%) was added to the mixture. After standing for 1h at room

temperature, absorbance was measured at 765 nm. Results were expressed as mass of gallic

acid equivalents (GAE) per mass of extract, µg mg−1 and per dry weight of plant powder (mg

g-1).

REFERENCES

Shui G, Leong LP. Residue from star fruit as valuable source for functional food ingredients

and antioxidant nutraceuticals. Food Chem 2006; 97: 277–84.

https://doi.org/10.1016/j.foodchem.2005.03.048