Total antioxidant activity and phenolic content in selected vegetables
This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were used in this study. 
Antioxidant activity and phenolic content of selected fruit seeds
The total antioxidant capacity and phenolic content of edible portions and seeds of avocado, jackfruit, longan, mango and tamarind were studied. In addition, the relationship between antioxidant activity, phenolic content and the different degrees of heating of mango seed kernel was investigated. 
Phenolic content and antioxidant activity of olive extracts
The phenolic component of freeze-dried olive fruit was fractionated by high-performance liquid chromatography using ultraviolet, atmospheric pressure chemical ionisation (APCI) and electrospray ionisation (ESI) detection. 
Determination of Minerals, Total Phenolic Content, Flavonoids, Antioxidants and Antimicrobial Activities of Ethanolic Extract of Sweet Lupinus angustifolius of Palestine
Aims: To establish the most suitable extraction method for sweet lupine seeds and to determine minerals, phenolic content, flavonoids, antioxidant activity and antimicrobial activities.
Study Design: Known and standard experimental procedures are employed.
Place and Duration of Study: Department of Chemistry, Bethlehem University- Palestine, from January 2019 to March 2019. 
Anti-oxidant Capacity and Phenolic Content of Methanolic Extract of Cleome viscosa L. Whole Plant and its Derived Fractions
Aim: The aim of this work is to evaluate the in‐vitro antioxidant activity as well as estimate the total phenolic and flavonoid content of methanolic extract and fractions of Cleome viscosa L.
Study Design: Evaluation of the antioxidant capacity of Cleome viscosa L.
Methodology: Antioxidant activity of the methanol extract (MCV) and derived hexane (HCV) and ethyl acetate (ECV) fractions of Cleome viscosa L. was performed by DPPH radical scavenging, Ferric reducing antioxidant power (FRAP) assay and phosphomolybdate assay. The total phenolic and total flavonoid contents were also estimated using Folin-Ciocalteu and colorimetric aluminum chloride methods respectively. 
 Ismail, A., Marjan, Z.M. and Foong, C.W., 2004. Total antioxidant activity and phenolic content in selected vegetables. Food chemistry, 87(4), pp.581-586.
 Soong, Y.Y. and Barlow, P.J., 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food chemistry, 88(3), pp.411-417.
 McDonald, S., Prenzler, P.D., Antolovich, M. and Robards, K., 2001. Phenolic content and antioxidant activity of olive extracts. Food chemistry, 73(1), pp.73-84.
 Hanania, M., Radwan, S., Odeh, S. and Qumber, A. (2019) “Determination of Minerals, Total Phenolic Content, Flavonoids, Antioxidants and Antimicrobial Activities of Ethanolic Extract of Sweet Lupinus angustifolius of Palestine”, European Journal of Medicinal Plants, 28(1), pp. 1-6. doi: 10.9734/ejmp/2019/v28i130126.
 O. Elufioye, T. and O. Onoja, J. (2015) “Anti-oxidant Capacity and Phenolic Content of Methanolic Extract of Cleome viscosa L. Whole Plant and its Derived Fractions”, European Journal of Medicinal Plants, 11(1), pp. 1-9. doi: 10.9734/EJMP/2016/21668.