Table 2. Mass fractions of individual phenolic compounds in the extracts of fresh and dried plants.
| Plant extract |
w(phenolic acids) mg/100 g |
w(total flavones) mg/100 g |
w(total flavonols) mg/100 g |
|||||
|---|---|---|---|---|---|---|---|---|
| Gallic | p-Coumaric | Chlorogenic | Caffeic | Rosmarinic | ||||
| Parsley | Fresh | n.d. | 13.5± 2.6 | n.d. | n.d. | n.d. | 408.9±3.4 | n.d. |
| Dried | 33.0±1.5 | 7.2±1.1 | 354.3±2.5 | n.d. | n.d. | 831.8±13.5 | n.d. | |
| Dill | Fresh | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | 50.2±1.6 |
| Dried | n.d. | n.d. | 221.2±1.4 | 274.9±3.2 | 417.6±3.9 | n.d. | 522.2±2.2 | |
| Pepper | Fresh | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
| Dried | n.d. | n.d. | n.d. | n.d. | n.d. | 18.1±0.6 | 10.0±0.6 | |
| Garlic | Fresh | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
| Dried | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | |
| Rosemary | Fresh | n.d. | n.d. | n.d. | 1.9±0.4 | 30.4±0.7 | 25.4±2.2 | n.d. |
| Dried | n.d. | n.d. | n.d. | 460.7±8.7 | 1044.4±12.2 | 598.4±4.4 | n.d. |
The results are expressed as mean value±S.D. n.d.=not determined