. 2012 Apr 11;13(4):4591–4607. doi: 10.3390/ijms13044591

Table 1.

Effect of maturity on % extraction yield, total phenolics and total flavonoids of strawberry and mulberry fruits.

Fruits	Species	Maturity stages	% extraction yield	Total Phenolics ^A	Total flavonoids ^B
Strawberry	Korona	Un-ripened	08.9 ± 1.1 ^c	581 ± 18 ^c	123 ± 10 ^c
		Semi-ripened	31.6 ± 3.2 ^b	938 ± 42 ^b	174 ± 15 ^b
		Fully-ripened	53.3 ± 4.8 ^a	1884 ± 69 ^a	327 ± 17 ^a
	Tufts	Un-ripened	08.5 ± 1.6 ^c	491 ± 22 ^c	83 ± 06 ^b
		Semi-ripened	24.4 ± 1.7 ^b	794 ± 44 ^b	98 ± 07 ^b
		Fully-ripened	43.4 ± 2.5 ^a	1662 ± 88 ^a	197 ± 07 ^a
Mulberry	M. laevigata	Un-ripened	14.6 ± 1.0 ^c	201 ± 07 ^c	304 ± 16 ^c
		Semi-ripened	33.3 ± 2.7 ^b	466 ± 17 ^b	559 ± 34 ^b
		Fully-ripened	52.3 ± 2.3 ^a	1803 ± 67 ^a	615 ± 26 ^a
	M. macroura	Un-ripened	12.3 ± 1.2 ^c	219 ± 06 ^c	145 ± 09 ^c
		Semi-ripened	35.4 ± 3.6 ^b	508 ± 14 ^b	282 ± 07 ^a
		Fully-ripened	54.0 ± 4.2 ^a	2067 ± 67 ^a	249 ± 08 ^b
	M. nigra	Un-ripened	11.4 ± 0.8 ^b	395 ± 17 ^c	245 ± 06 ^c
		Semi-ripened	24.0 ± 2.6 ^a	1722 ± 37 ^b	706 ± 32 ^b
		Fully-ripened	28.3 ± 2.1 ^a	2287 ± 41 ^a	1021 ± 75 ^a
	M. alba	Un-ripened	06.9 ± 0.7 ^c	575 ± 12 ^c	110 ± 07 ^c
		Semi-ripened	30.8 ± 2.8 ^b	1071 ± 31 ^b	392 ± 06 ^b
		Fully-ripened	40.2 ± 2.0 ^a	1872 ± 57 ^a	625 ± 17 ^a

Values (mean ± SD) are averages of three samples of each fruit, analyzed individually in triplicate (p < 0.05); The different small letters in superscript represent the significant differences of ripening stages;

as per gallic acid equivalent (mg GAE/100 g DW);

as per catechin equivalent ( mg CE/100 g DW).