Abstract:Total phenolic content and antioxidant capacity (FRAP method) of Ginkgo biloba L. leaves and of different commercial ginkgo teas were determined and compared. Different water extracts (infusions and decoctions) were prepared varying the time of infusing, boiling, and steeping, and also aqueous ethanolic (water/ethanol 80/20 v/v) extract was made.Total phenolic contents and FRAP values of collected ginkgo leaves were similar to those of commercial ginkgo mono teas, while these parameters were signifi cantly hig… Show more
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