The total phenol content was determined by using the Folin-Ciocalteau (FC) method according to Singleton (Singleton et al., 1999)9 with some modifications. For each sample, 500 μL of the samples (100 μg/mL) was added to 3 mL distilled water and 500 μL of 2N FC reagent. The mixture was allowed to stand at room temperature for 8 min, and then 1.5 mL of 20% sodium carbonate was added to the mixture. The reaction mixture was incubated at room temperature for 2 hours. The resulting blue complex was measured at 765 nm. Gallic acid was taken as standard for the calibrating curve. The total polyphenol content was calibrated using the calibration curve based linear equation. The total polyphenol content was expressed as mg galic acid equivalent/g dry extract.