. 2010 Nov 15;11(11):4539–4555. doi: 10.3390/ijms11114539

Table 1.

HPLC analysis of flavonoid and phenolic compounds extracted from different parts of ginger varieties grown under different light intensities.

Parameters	Halia Bentong				Halia Bara

	790 (μmol m⁻²s⁻¹)		310 (μmol m⁻²s⁻¹)		790 (μmol m⁻²s⁻¹)		310 (μmol m⁻²s⁻¹)

	Leaves	Rhizomes	Leaves	Rhizomes	Leaves	Rhizomes	Leaves	Rhizomes
Quercetin	0.871 ± 0.031^cd	0.803 ± 0.028^d	0.985 ± 0.015^b	0.902 ± 0.042^bc	0.978 ± 0.024^b	0.865 ± 0.027^cd	1.123 ± 0.11^a	0.986 ± 0.032^b
Rutin	0.354 ± 0.0015^c	0.311 ± 0.002^e	0.365 ± 0.003^b	0.451 ± 0.0045^a	0.205 ± 0.003^b	0.324 ± 0.002^d	0.173 ± 0.0075^b	0.331 ± 0.0092^d
Epicatechin	0.092 ± 0.068^a	0.078 ± 0.0125^a	0.118 ± 0.014^a	0.083 ± 0.007^a	0.111 ± 0.017^a	0.091 ± 0.009^a	0.117 ± 0.004^a	0.103 ± 0.003^a
Catechin	0.328 ± 0.0405^e	0.362 ± 0.021^e	0.413 ± 0.028^d	0.491 ± 0.019^bc	0.455 ± 0.037^cd	0.459 ± 0.026^cd	0.671 ± 0.079^a	0.533 ± 0.034^b
Kaempferol	0.044 ± 0.012^cd	0.045 ± 0.005^cd	0.042 ± 0.003^d	0.051 ± 0.004^bcd	0.048 ± 0.004^cd	0.061 ± 0.0045^ab	0.053 ± 0.003^bc	0.068 ± 0.006^a
Naringenin	0.049 ± 0.0035^c	0.046 ± 0.001^c	0.094 ± 0.006^a	0.047 ± 0.003^c	0.039 ± 0.0045^d	0.02 ± 0.002^f	0.061 ± 0.0045^b	0.028 ± 0.0035^e
Salicylic acid	0.491 ± 0.018^d	0.522 ± 0.041^c	n.d	n.d	0.673 ± 0.027^a	0.622 ± 0.055^b	n.d	n.d
Cinnamic acid	0.124 ± 0.0087^b	0.455 ± 0.027^a	n.d	n.d	0.0640 ± 0.014^c	0.059 ± 0.01^c	n.d	n.d
Flavonoids	5.41 ± 0.44^c	3.31 ± 0.21^d	6.11 ± 0.326^b	4.1 ± 0.163^d	6.87 ± 1.21^b	3.83 ± 0.213^d	8.22 ± 0.514^a	4.73 ± 0.08^c
Phenolics	35.4 ± 1.205^a	12.3 ± 0.41^c	29.11 ± 2.44^b	8.9 ± 0.31^d	41.1 ± 1.53^a	10.66 ± 0.44^c	33.21 ± 1.620^b	11.17 ± 0.33^d

All analyses are the mean of triplicate measurements ± standard deviation; Results expressed in mg/g dry weight; Subscript letters within the same row indicate significant (p ≤ 0.05) differences of means within the plant materials; n.d: not detected.