. 2024 Jan 2;19(1):e0287840. doi: 10.1371/journal.pone.0287840

Table 5. Phytochemical characteristics of raw and roasted Terminalia catappa nut samples.

Peaks	Identified Compounds	Molecular Formulae	Molecular Weights (g/mol)	Conc. (μg/g)		p-values	Class of compounds
Peaks	Identified Compounds	Molecular Formulae	Molecular Weights (g/mol)	Raw	Roasted	p-values	Class of compounds
1	Proanthocyanin	C₃₁H₂₈O₁₂	594.50	10.46^a	8.13^a	0.147	Flavonoid
2	Naringin	C₂₇H₃₂O₁₄	580.54	12.71^a	12.57^a	0.919	Flavonoid
3	Quinine	C₂₀H₂₄N₂O₂	324.42	7.18 ^b	0.46^a	0.000	Alkaloid
4	Flavan-3-ol	C₁₅H₁₄O₂	456.39	32.67 ^b	24.41^a	0.007	Flavonoid
5	Anthocyanin	C₁₅H₁₁O	207.30	7.14^a	7.11^a	0.972	Flavonoid
6	Ribalinidine	C₁₅H₁₇NO₄	275.30	45.57 ^b	17.07^a	0.000	Alkaloid
7	Naringenin	C₁₅H₁₂O₅	272.26	8.04^a	8.02^a	0.988	Flavonoid
8	Spartein	C₁₅H₂₆N₂	234.38	7.33^a	7.31^a	0.988	Alkaloid
9	Sapogenin	C₅₈H₉₄O₂₇	490.70	22.76 ^b	13.45^a	0.007	Saponin
10	Phenol	C₆H₆O	94.11	15.66^a	15.65^a	0.846	Phenolics
11	Flavonones	C₂₉O₁₁H₂₇	594.50	9.97^a	9.96^a	0.991	Flavonoid
12	Steroid	C₁₉H₂₈O₂	288.40	17.35^a	17.24^a	0.899	Steroids
13	Epicatechin	C₁₅H₁₄O₆	290.26	18.08^a	17.99^a	0.959	Flavonoid
14	Kaempferol	C₁₅H₁₀O₆	286.23	7.08^a	7.07 ^a	0.994	Flavonoid
15	Phytate	C₆H₁₈O₂₄P₆	660.04	9.68^a	9.50 ^a	0.918	Anti-nutrient
16	Flavone	C₁₅H₁₀O₂	222.24	5.44 ^a	3.48 ^a	0.074	Flavonoid
17	Oxalate	C₂O_4(2-)	128.09	13.67^a	13.65^a	0.988	Anti-nutrient
18	Catechin	C₁₅H₁₄O₆	290.26	6.02^a	14.44^b	0.000	Flavonoid
19	Resveratrol	C₁₄H₁₂O₃	228.25	6.02^a	5.67^a	0.954	Stilbenes
20	Tannin	C₇₆H₅₂O₄₆	1701.19	27.13 ^b	22.54^a	0.024	Polyphenol

Values with different superscripts in a row are statistically different at p < 0.05.