Nutritional Composition and Antioxidant Properties of Cucumis dipsaceus Ehrenb. ex Spach Leaf

Table 3

Total phenols, flavonoids, and tannin content of leaves of C. dipsaceus.

Samples	Total phenolics; (g GAE/100 g)	Tannins; (g GAE/100 g)	Flavonoids; (g RE/100 g)
Chloroform	5.81±0.05^a	5.49±0.11^a	4.10±0.15^d
Ethyl acetate	1.66±0.62^c	1.21±0.48^c	13.69±1.44^a
Methanol	2.62±0.86^bc	0.70±0.74^d	5.00±0.52^c
Hot water	5.52±0.20^ab	2.89±0.27^b	7.36±0.19^b

Values are mean of triplicate determination (𝑛=3) standard deviation.
GAE: gallic acid equivalents; RE: rutin equivalents.
Values followed by superscript indicate statistical significance 𝑃<0.05.