The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts

Table 1

Procedure illustrated, aliquots 0.10 mL.

Source of AOA	Sample grams	^@mL	^#Dilution	1−𝐴𝑥/𝐴𝑜	GAE ugms	Calculation	mgGAE per gm
Cloves (A)	1.2	51	1 : 200	0.29	1.13	×2000×51/1.2	96—
Cloves (B)	1.4	54	1 : 240	0.26	1.01	×2400×54/1.4	93—
Cinnamon (B)	1.6	52	1 : 120	0.28	1.09	×1200×52/1.6	43—
Oregano	1.5	48	1 : 60	0.235	0.99	×600×48/1.5	19—
Marjoram	2.5	47	1 : 70	0.30	1.18	×700×47/2.5	15—
Cocoa	2.6	48	1 : 40	0.295	1.16	×400×48/2.6	8.5
Thyme	1.4	47	1 : 20	0.275	1.07	×200×47/1.4	7.2
Nutmeg	1.5	48	1 : 10	0.39	1.55	×100×48/1.5	5.0
Black currants	4.0	43	1 : 30	0.29	1.08	×300×43/4.0	3.5
Cumin (A)	2.4	45	1 : 15	0.29	1.13	×150×45/2.4	3.2
“Cumino” (B)	1.8	48	1 : 12	0.26	1.01	×120×48/1.8	3.2
Huckleberries	3.9	46	1 : 15	0.28	1.09	×150×46/3.9	1.9
Pepper (ground)	3.8	46	1 : 10	0.30	1.12	×100×46/3.8	1.3
Blueberries	4.2	53	1 : 10	0.26	0.96	×100×53/4.2	1.2
Sunflower seeds	4.7	42	1 : 10	0.325	1.22	×100×42/4.7	1.1
Strawberries	9.5	58	1 : 12	0.36	1.43	×120×58/9.5	1.05
Lingonberries I	2.4	43	1 : 5	0.28	1.09	×50×43/2.4	0.98
Lingonberries II	2.6	41	1 : 5	0.33	1.30	×50×41/2.6	1.03
Lingonberries III	2.4	41	1 : 5	0.30	1.18	×50×41/2.4	1.00
Lingonberries IIII	2.5	42	1 : 5	0.31	1.22	×50×42/2.5	1.02
Blackberries	4.9	51	1 : 8	0.26	0.96	×80×51/4.9	1.00
Flax seed	3.2	43	1 : 5	0.31	1.16	×50×43/3.2	0.82
Collard greens	4.7	47	1 : 5	0.24	0.88	×50×47/4.7	0.44
Parsley	4.2	48	1 : 3	0.28	1.09	×30×48/4.2	0.37
Cocoa puffs	4.2	42	1 : 3	0.29	1.13	×30×42/4.2	0.34
Red pepper	3.0	44	—	0.365	1.45	×10×44/3.0	0.21
Wheat germ	3.8	53	—	0.34	1.34	×10×53/3.8	0.19
Banana	5.9	45	—	0.42	1.60	×10×45/5.9	0.12

@Extraction solvent was 60% ethanol.
^#Water dilution before testing.
GAE: gallic acid equivalents.