. 2016 Sep 29;16:382. doi: 10.1186/s12906-016-1352-1

Table 3.

Effect of storage time and temperature on individual flavonoids and phenolic acids content in rhizome extracts of ginger varieties

Ginger varieties	Storage time (month)/temperature	Quercetin	Rutin	Catechin	Epicatechin	Kaempferol	Gallic acid	Ferulic acid	Cinnamic acid	Tannic acid
Halia Bentong	fresh	0.922 ± 0.113^b	0.437 ± 0.034^a	0.422 ± 0.027^c	0.135 ± 0.016^c	0.076 ± 0.014^d	0.178 ± 0.056^b	0.122 ± 0.018^b	0.048 ± 0.016^b	0.077 ± 0.011^b
	4/(5 °C)	0.916 ± 0.124^b	0.430 ± 0.029^a	0.402 ± 0.034^c	0.133 ± 0.018^c	0.075 ± 0.016^d	0.172 ± 0.049^b	0.116 ± 0.016^b	0.04 ± 0.016^b	0.068 ± 0.009^b
	8/(5 °C)	0.729 ± 0.105^c	0.311 ± 0.041^b	0.273 ± 0.022^e	0.100 ± 0.022^d	0.044 ± 0.014^d	0.113 ± 0.021^c	0.088 ± 0.015^c	0.02 ± 0.010^c	0.031 ± 0.008^d
	4/(15 °C)	0.511 ± 0.096^d	0.168 ± 0.015^c	0.127 ± 0.019^f	ND	ND	0.100 ± 0.018^c	0.042 ± 0.014^d	ND	ND
	8/(15 °C)	0.50 ± 0.088^d	0.120 ± 0.011^d	0.056 ± 0.013^g	ND	ND	0.061 ± 0.011^d	ND	ND	ND
Halia Bara	fresh	1.160 ± 0.126^a	0.355 ± 0.032^b	0.568 ± 0.059^a	0.166 ± 0.063^a	0.96 ± 0.124^a	0.211 ± 0.042^a	0.162 ± 0.063^a	0.091 ± 0.026^a	0.122 ± 0.019^a
	4/(5 °C)	1.100 ± 0.137^a	0.322 ± 0.027^b	0.517 ± 0.063^a	0.144 ± 0.012^b	0.86 ± 0.116^a	0.210 ± 0.033^a	0.146 ± 0.032^a	0.083 ± 0.016^a	0.120 ± 0.016^a
	8/(5 °C)	0.762 ± 0.092^c	0.300 ± 0.042^b	0.488 ± 0.034^b	0.122 ± 0.017^c	0.80 ± 0.114^a	0.155 ± 0.024^b	0.121 ± 0.017^b	0.043 ± 0.031^b	0.110 ± 0.013^a
	4/(15 °C)	0.426 ± 0.076^e	0.156 ± 0.018^c	0.416 ± 0.024^c	0.110 ± 0.016^d	0.619 ± 0.076^b	0.110 ± 0.019^c	0.066 ± 0.051^c	ND	ND
	8/(15 °C)	0.281 ± 0.049^f	0.112 ± 0.021^d	0.362 ± 0.030^d	0.064 ± 0.018^e	0.522 ± 0.053^c	0.056 ± 0.014^d	0.029 ± 0.010^e	ND	ND

Data are means of triplicate measurements ± standard deviation. Means not sharing a common single letter in each column for each measurement were significantly different at p < 0.05. The units of all measurement are mg/g DM

ND not detected