A number of studies have focused on the biological activities of phenolic
compounds, which are potential antioxidants and free radical scavengers. In the study, total phenolic content is
presented in gallic acid equivalents while total flavonoid content is in quercetin equivalents (Table 3). The ethanolic
extract gave a total phenolic content of 125.60 ± 13.44 mg GAE/100 g dried sample and a total flavonoid content of
110.80 ± 11.16 mg QE/100 g dried sample while the aqueous extract gave total phenolic content of 11.65 ± 0.87 mg
GAE/100 g dried sample and total flavonoid content of 16.21 ± 0.72 mg QE/100 g dried sample. The average range
of total phenolic content of non-violet colored vegetables is 80 to 150 mg, most of which are categorized as
flavonoids.