A generalized method for determining free soluble phenolic acid composition and antioxidant capacity of cereals and legumes. Whole grains, including cereals and legumes, form a substantial part of human diets. Their nutritional relevance to humans
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Phenolic acids are important phytochemicals that are present in whole grains. They possess bioactive properties such as antioxidant protective functions. This work aimed at reporting on a generalized method for the HPLC identification, total phenolic content estimation, and determination of the antioxidant capacity of phenolic acids in cereals and legumes.