Table 4.
Concentration (%) of compounds identified in ethanol extracts of the vegetables analyzed using GC-MS.
| Vegetable ethanol extract | Area of the component (%) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
| ||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | |
| Artichoke | – | – | – | 0.01 | – | – | – | – | – | 32.46 | – | – | – | – |
| Asparagus | – | – | – | – | 0.15 | – | – | – | 2.61 | 1.40 | – | 5.56 | – | – |
| Broccoli | 1.12 | – | – | – | 0.51 | – | 6.72 | – | 1.95 | 0.31 | – | – | – | – |
| Cabbage | 0.63 | – | – | – | – | – | 12.61 | 0.41 | 12.61 | 0.28 | – | – | – | – |
| Carrot | – | 0.13 | – | – | – | – | – | 0.42 | – | 0.49 | – | – | 0.78 | – |
| Celery | – | – | – | 1.68 | – | – | – | – | 1.08 | 9.88 | – | – | – | 0.99 |
| Chicory | – | – | – | – | – | – | – | 0.39 | – | 47.04 | – | 1.32 | – | – |
| Chives | 0.26 | – | – | – | – | – | 0.10 | 2.72 | 15.60 | 0.56 | 4.60 | 0.93 | 0.12 | – |
| Cucumber | – | – | – | 1.43 | 14.23 | – | – | – | 0.22 | – | – | – | – | – |
| Escarole | – | – | – | – | – | – | – | – | 0.22 | 42.53 | 3.19 | – | – | – |
| Leek | – | – | – | – | – | – | – | 0.19 | 0.96 | – | – | – | – | – |
| Lettuce | – | – | – | – | – | – | – | 0.60 | – | 26.92 | – | 2.02 | – | 0.16 |
| Parsley | 1.08 | – | – | 0.06 | 0.82 | – | – | – | – | 0.14 | – | – | – | 0.41 |
| Pumpkin | – | – | – | – | – | 0.32 | – | – | – | – | – | – | – | – |
| Radish | – | 0.89 | – | – | – | – | – | 1.81 | 1.81 | 1.18 | – | – | – | – |
| Red beet | – | – | 9.54 | 0.52 | – | – | – | 0.43 | 0.82 | – | – | – | – | – |
| Rocket | 5.31 | – | – | 0.14 | – | – | 0.21 | – | – | – | – | – | – | – |
| Snap beans | – | – | – | – | 1.14 | – | – | 2.63 | 0.71 | 0.50 | 3.41 | 8.67 | 9.73 | 1.67 |
| Spinach | – | – | – | – | – | – | – | – | 1.60 | 53.54 | – | – | – | – |
| Swiss chard | – | – | – | – | 0.24 | – | 10.85 | – | 1.38 | – | – | – | – | – |
| Turmeric | – | – | – | – | – | – | – | – | – | – | – | – | 0.57 | 0.35 |
| Turnip | – | 0.96 | – | – | – | – | – | 0.42 | 0.78 | – | – | – | – | – |
| Watercress | 10.90 | – | – | – | – | – | 0.48 | 0.13 | 0.60 | 0.66 | – | – | – | – |
1: Ascorbic acid; 2: 3-hydroxybenzoic acid; 3: Syringic acid; 4: 2,5-dihydroxybenzoic acid; 5: 2-hydroxybenzoic acid; 6: Gallic acid; 7: Sinapic acid; 8: p-coumaric acid; 9: Ferulic acid; 10: Caffeic acid; 11: Kaempferol; 12: Quercetin; 13: Isovanillic acid; 14: 2,4-dihydroxybenzoic acid; GC-MS: gas cromatography-mass spectrometry.