Studies on Chemical Composition and Antioxidant Activity of Rudbeckia triloba

Table 2

Total phenolic content (TPC) and total flavonoid content (TFC) of extracts obtained from different aerial parts of Rudbeckia triloba.

Vegetable material	TFC (QE, mg/g dry vegetable)			TPC (GAE, mg/g dry vegetable)
	Infusion	Decoct	Macerate	Infusion	Decoct	Macerate
Petals	8.66 ± 0.52	12.69 ± 0.52	30.72 ± 1.35	40.51 ± 2.11	73.53 ± 3.51	130.29 ± 5.58
Leaves	3.22 ± 0.22	2.37 ± 0.11	21.72 ± 1.22	15.02 ± 0.82	62.06 ± 3.12	93.43 ± 4.85
Seeds	0.64 ± 0.06	2.82 ± 0.23	6.65 ± 0.34	5.51 ± 0.32	70.64 ± 3.25	70.14 ± 3.45