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Su, L., Yin, J., Charles, D., Zhou, K., Moore, J. and Yu, L. (2007) Total Phenolic Contents, Chelating Capacities, and Radical-Scavenging Properties of Black Peppercorn, Nutmeg, Rosehip, Cinnamon and Oregano Leaf. Food Chemistry, 100, 990-997.
http://dx.doi.org/10.1016/j.foodchem.2005.10.058

has been cited by the following article:

• TITLE: Chemical Composition, Phenolics, Anthocyanins Concentration and Antioxidant Activity of Ten Wild Edible Plants

  AUTHORS: Khalil I. Ereifej, Hao Feng, Taha Rababah, Ali Almajwal, Muhammad Alu’datt, Sana I. Gammoh, Layal I. Oweis

  KEYWORDS: Wild Edible Plants, Total Phenolics, Anthocyanins, Antioxidant Activity, DPPH

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.7, May 4, 2015

  ABSTRACT: Plants were collected and prepared for chemical analysis, total phenolics, anthocyanins concentrations, and free radical scavenging activity. Results showed that, protein concentration of Malva parviflora (22.9%) was the highest among the plants. Ruta chalepensis had high levels of fat and carbohydrates (4.2% and 51.7%, respectively), but had the lowest level of ash (8.7%). Mineral concentrations varied and found to have appreciable amounts of Ca, Na, K, Cu, Fe, Mg, Mn, Zn and P. Total phenolic ranged from 163.1 (Tetragonolobus palaestinus) to 1328.8 mg GAE/100g (Ruta chalepensis). Anthocyanins ranged between 18.1 (Gundelia tournefortii) and 100.1 mg/100g (Rumex acetosella). These plants differed in free radical scavenging activity. It was concluded that these plants could be considered as natural sources for antioxidants and valuable natural resources as a new addition to the diet of inhabitants.