The reducing property of the vegeta

The reducing property of the vegetable extracts was determined by assessing the ability of the extract to reduce FeCl3 solution as described by Oyaizu[22]. 2.5 mL aliquot was mixed with 2.5 mL 200 mM sodium phosphate buffer (pH 6.6) and 2.5 mL 1% potassium ferricyanide. The mixture was incubated at 50 °C for 20 min. and then 2.5 mL 10 % trichloroacetic acid was added. This mixture was centrifuged at 650 rpm for 10 min. 5 mL of the supernatant was mixed with an equal volume of water and 1 ml 0.1% ferric chloride. The absorbance was measured at 700 nm in the JENWAY UV-Visible spectrophotometer. Then, the ferric reducing antioxidant property was subsequently calculated as ascorbic acid equivalent.