Determination of total phenolic content in different vegetables

The word polyphenol is that chemical substance having more than one phenol group. Polyphenols represent a variety of compounds plant origin. have potential use in the human body. They act as antioxidants preventing oxidation other molecules by formation free radicals Most polyphenols properties reducing agents. protect cell constituents against oxidative damage. Therefore reduce risk various degenerative diseases related to stress. In addition antioxidant properties, they also antimicrobial well anti-inflammatory properties. enhance body immunity. Polyphenol intake or consumption polyphenol-rich foods has been studied several epidemiological studies. Many studies on vegetables suggested are excellent dietary sources natural antioxidants. present all foods. study was conducted determine total phenolic content vegetables. Total estimated were compared. phenols Folin Denis reagents produce blue color with polyphenols. Tannic acid used standard and results expressed tannic equivalent (Singh Jambunathan, 1981). Result: contents showed variation within estimated. Mean found be highest 5.3g/100g amla, followed mint 1.1g/100g, 844 mg/100g coriander green 586 lady finger. Amla characterized (538 mg/100g) fresh weight basis, whereas lowest mean (17.50mg/100g) cucumber. Conclusion: fruits must included our daily diet for good health.