4.6. Estimation of Total Phenolic Content (TPC)

According to Kamtekar et al. [100], estimation of total phenolic content was conducted by Folin Ciocalteu’s method. One milliliter of each sprout’s extract was taken and then mixed with 5.0 mL distilled water plus 0.5 mL of Folin Ciocalteu’s reagent (2N). After 5 min, 2.5 mL of 20% sodium carbonate was added and allowed to incubate for 2 h at room temperature. Intense blue color was developed, which was measured at absorbance at 750 nm. The blank absorbance was set to 0.0 by taking 3.0 mL of 80% methanol. Gallic acid was used as standard for quantification of Total Phenolic Content (TPC) in controls and treatment samples. The calibration curve was plotted using standard gallic acid (20–200 μg/mL) and measured at 750 nm (Figure 5).

Standard curve of Gallic acid.