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Results were expressed as milligrams of gallic acid equivalent per kilogram of fresh weight [24].
Total phenol content expressed in milligrams of Gallic acid equivalents (GAE) per gram dried weight (DW) of plant extracts.
#: mg GA/100 g DW: milligrams of gallic acid equivalents per 100 g of plant dry weight.
Phenolic contents were expressed as milligrams of gallic acid equivalents per gram of dry tissue (mg GAE/g dt).
The total phenolic content was calculated by a standard curve prepared with gallic acid and expressed as milligrams of gallic acid equivalents (GAE) per gram of solid of extract.
In a single serving of cocoa, the researchers found 611 milligrams of gallic acid equivalents (GAE) and 564 milligrams of epicatechin equivalents (ECE), compared with 340 milligrams of GAE and 163 milligrams of ECE in red wine, and 165 milligrams of GAE and 47 milligrams of ECE in green tea.
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The results were expressed as milligram of gallic acid/1 kg sample (mg GAE/1 kg sample).
The standard curve was prepared using different concentration (0.1 to 0.5 mg/mL) of gallic acid.. Based on the measured absorbance of the extracts, total phenolic content of both extracts was calculated and expressed in terms of milligram of gallic acid equivalent (GAE) per gram of dry extract.
The amount of TPC was expressed as milligram of gallic acid equivalent (GAE) per g of dry weight of sample.
The content of total phenolic compounds in CA extract was determined as milligram of Gallic acid equivalent (GAE).
The phenolic content was expressed as milligram of gallic acid equivalent (GAE) per gram of dried samples (mg GAE/g dw).
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