Table 1. Total phenolic content (mg GAE/mL) of A. viridis liquid extracts as affected by leaf-to-water ratio and blending time

Leaf : water (w/v)	Blending time (min)
	5	10	15	20	25
1:1	193.39±0.241)Bc2)	209.79±0.35Bb	211.45±0.16Ba	211.27±0.07Ba	211.29±0.08Ba
1:2	221.72±0.08Ae	244.30±0.06Ad	244.58±0.08Ac	244.82±0.04Ab	245.66±0.03Aa
1:3	184.89±0.13Cd	193.46±0.04Cc	195.60±0.10Cb	195.56±0.04Cb	199.70±0.04Ca
1:4	164.66±0.17Dd	171.35±0.04Dc	171.39±0.09Dc	176.39±0.09Db	179.49±0.08Da
1:5	132.79±0.09Ed	135.79±0.07Ec	135.92±0.04Ec	138.45±0.18Eb	141.50±0.06Ea

All values are mean±SD (n=3).
Different uppercase superscript letters (^A-E) in the same column indicate significant differences (p<0.05) and different lowercase superscript letters (^a-e) in the same row indicate significant differences (p<0.05).