Antioxidant phenolics and flavonoids in common Indian foods

J Assoc Physicians India. 1998 Aug;46(8):708-10.


To determine antioxidant phenolics and flavonoids in commonly consumed Indian foods we chemically analysed 85 food-stuffs comprising of cereals, pulses, nuts, oilseeds, vegetables, fruits and beverages. Total phenolics were measured biochemically and flavonoids were measured as a sum of quercetin, kaempferol, luteolin and pelargonidin. High flavonoid content (> 100 mg/100 gm) was present in tea, coffee, apple, guava, terminalia bark, fenugreek seeds, mustard seeds, cinnamon, red chili powder, cloves and turmeric. Medium levels (50-100 mg) were found in Indian gooseberry, omum, cumin, cardamom, betel leaf and brandy. Small but significant amounts were also present in food-items of large consumption such as kidney beans, soyabeans, grapes, ginger, coriander powder, bajra and brinjal.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antioxidants / analysis*
  • Flavonoids / analysis*
  • Food Analysis / methods*
  • India
  • Phenols / analysis


  • Antioxidants
  • Flavonoids
  • Phenols