摘要：It is known that some foods have some beneficial effects especially on age-related diseases. These beneficial effects come from biologically active compounds into food. The most common biologically active compounds are phenolic compounds and they have strong antioxidant activities. The purpose of this study is to determine the amount of total phenolic compounds of some plants in our society are often consumed. For this reason amount of dry total phenol content of mint, lepidium sativum, eruca sativa, rumex acetosa, portulaca oleracea, chicory, dill and parsley purchased from local markets was determined. The range for dry matter rate in vegetables was 2.97% - 13.06% and the highest amount of dry matter was parsley. The range for total phenolic concentrations in vegetables was 1091.23 - 4201.75 mg/kg (chicory- mint). Among the vegetables studied, the highest total phenolic compound was calculated in the mint, followed by dill > parsley > rumex acetosa > eruca sativa > portulaca oleracea > lepidium sativum > chicory. The variety and amount of phenolic compounds into food depending on maturity of the plant, environmental factors and methods of food processing and storage. Therefore the consumption of these foods will be provided with the most beneficial effect, if pay attention to the diversity of food and use appropriate methods for cooking and storage.
