Table 2.

Quantitative content of phenolic compounds and amino acids in the cranberry leaves dry extracts (mean ± SD, n = 5).

BAS Group	Spectrophotometric Method	Assay, %
		PE	PE + Arg
Hydroxycinnamic acids	In terms of chlorogenic acid (λ = 327 nm)	11.54 ± 0.11	7.10 ± 0.07
	In terms of chlorogenic acid (λ = 525 nm); chromogenic reagent: sodium nitrite and sodium molybdate	13.59 ± 0.63	8.10 ± 0.37
Flavonoids	In terms of rutin (λ = 417 nm)	4.01 ± 0.26	2.53 ± 0.14
	In terms of hyperoside (λ = 425 nm)	4.94 ± 0.46	3.19 ± 0.45
Total polyphenols	In terms of gallic acid (λ = 270 nm)	17.16 ± 0.29	4.94 ± 0.30
	Chromogenic reagent: Folin & Ciocalteu′s Phenol Reagent (λ = 765 nm)	19.18 ± 0.43	7.59 ± 0.56
Amino acids	In terms of leucine (λ = 573 nm); chromogenic reagent: ninhydrin solution	0.88 ± 0.09	5.60 ± 0.38