For quantification of resveratrol, freeze-dried samples (5 g) were suspended in 60 ml of extraction solution (ethanol:water at 1:1 ratio) and heated for 30 min at 70 ?C under constant stirring.
For quantification of resveratrol, freeze-dried samples (5 g) were suspended in 60 ml of extraction solution (ethanol:water at 1:1 ratio) and heated for 30 min at 70 ?C under constant stirring.