The content of total phenolic compounds in the fruit extracts was determined according to 1997 . withreference to gallic acid equivalents as the standard. Briefly, 50%Folin-Ciocalteu reagent and Na2CO3(20%) were added to thealiquots of the extracts sequentially, and the mixture was incu-bated at 37◦C for 45 min. When the blue color was developed ineach tube, absorbance of the test solutions was measured at 750 nmagainst the reagent used as a blank. A standard calibration plot wasgenerated at 750 nm using known concentrations of gallic acid.