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. 2023 Mar 1;12(5):1037. doi: 10.3390/foods12051037

Table 5.

Total phenol and flavonoid content mean values of ginger extract (n = 7).

Compounds Mean ± SEM
Total phenols (mg GAE/L)
y = 6.431 × 103x + 1.79 × 10−2 (R2 = 0.9992)
13.85 ± 0.15
Total flavonoids (mg QCE/L)
y = 2.5015 × 10−2x − 1.2673 × 10−2 (R2 = 0.99939)
3.35 ± 0.16

GAE—gallic acid equivalent; QCE—quercetin equivalent.