Table 3.

Total phenolic and flavonoid contents of four Cinnamomum species extracted by different solvents

Solvent	TPC (mg GAE/g extract)				TFC (mg QE/g extract)
	CB	CC	CL	CV	CB	CC	CL	CV
80% Ethanol	182.66 ± 3.61aA	39.61 ± 0.94aD	54.94 ± 0.40bC	65.11 ± 0.72bB	0.85 ± 0.18aA	0.84 ± 0.23aA	0.70 ± 0.10bA	0.83 ± 0.01bA
80% Methanol	182.85 ± 3.53aA	42.16 ± 2.26aD	65.72 ± 2.05aC	75.37 ± 0.33aB	0.96 ± 0.02aA	0.80 ± 0.08aB	1.07 ± 0.06aA	1.03 ± 0.09aA
RO water	64.93 ± 1.31bA	7.73 ± 0.53bD	20.62 ± 0.78cC	40.56 ± 1.96cB	0.46 ± 0.10bB	0.15 ± 0.06bC	0.32 ± 0.12cBC	0.66 ± 0.05cA

Results are represented as mean ± SD (n = 3). Mean values with different lower-case superscripts in the same column indicate significant differences (p < 0.05) within the extracting solvents and different upper-case superscripts in each row indicate significant differences (p < 0.05) within the species

TPC total phenolic content; TFC total flavonoid content; GAE gallic acid equivalent; QE quercetin equivalent; CB C. burmannii; CC C. cassia; CL C. loureiroi; CV C. verum