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Thankuni (Leaf)
Category: Leaf |
Edible: Leaves
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Research Parameters
Color Parameters (CIE L*a*b*)
Instrumental color measurement
Lightness (L*)37.4
Red-Green (a*)-5.73
Yellow-Blue (b*)18.62
Chroma (c)19.52
°h107.62
Moisture Content & Chlorophyll
Pigments and moisture
Moisture Content81.4 %
Chlorophyll a0.839 mg/g
Chlorophyll b0.298 mg/g
Total Chlorophyll1.29 mg/g
β-Carotene0.48 mg/100g
Carotenoid0.15 mg/g
Ascorbic Acid (Vit C)3.52 mg/100g
Biochemical Parameters
Vitamin C, phenolics, flavonoids & antioxidants
Anthocyanin52.32 mg/g
Total Phenolic Content43.03 mg GAE/100g
Total Flavonoid Content26.62 mg QE/100g
Antioxidant Activity48.51 µg/ml
Mineral Parameters
Macro and micro minerals (mg/100g fw)
Calcium (Ca)7.84 mg/g
Magnesium (Mg)0.81 mg/g
Iron (Fe)1.65 mg/g
Sodium (Na)1.67 mg/g
Potassium (K)72.2 mg/g
