Comparison of the Inhibition of Monoamine Oxidase and Butyrylcholinesterase Activities by Infusions from Green Tea and Some Citrus Peels

Table 1

Total phenolic and flavonoid contents of infusions of green tea and some citrus peels.

Sample	Total phenol (mg GAE/g)	Total flavonoid (mg QE/g)
Green tea	43.3 ± 2.3^a	16.0 ± 2.1^a
Orange	19.6 ± 1.1^b	6.5 ± 1.2^b
Shaddock	16.3 ± 1.1^b	5.2 ± 0.9^b
Grapefruit	17.7 ± 1.2^b	5.9 ± 0.8^b

Values represent means of triplicate. Values with the same alphabet along the same column are not significantly different (𝑃>0.05).
GAE, gallic acid equivalents; QE, quercetin equivalents.