Table 2.
TPC, TFC, CTC, and MAC of goji berry
| Sample no. | TPC (mg GAE/g) | TFC (mg CAE/g) | CTC (mg CAE/g) | MAC (mg/g) |
|---|---|---|---|---|
| R1 | 3.12 ± 0.28e | 2.67 ± 0.21c | 1.24 ± 0.28e | .25 ± 0.98d |
| R2 | 2.87 ± 0.28e | 2.78 ± 0.21c | 1.17 ± 0.28e | .22 ± 0.98d |
| R3 | 2.17 ± 1.00f | 2.69 ± 0.21c | 1.06 ± 0.28e | .21 ± 0.98d |
| R4 | 4.48 ± 1.00d | 3.16 ± 0.21c | .86 ± 0.28e | .28 ± 0.98d |
| B1 | 9.01 ± 0.77a | 10.37 ± 0.11b | 17.36 ± 1.00d | 60.52 ± 1.00c |
| B2 | 8.08 ± 1.00b | 12.32 ± 0.25a | 23.51 ± 1.00a | 82.58 ± 0.95a |
| B3 | 8.95 ± 0.77a | 11.90 ± 0.25a | 22.13 ± 1.00b | 82.41 ± 0.95a |
| B4 | 7.26 ± 1.00c | 9.77 ± 0.11b | 20.49 ± 1.00c | 65.94 ± 1.00b |
Data were expressed as mean ± standard deviation (n = 3). The data in the same column marked with different small case letters were significantly (p < .05) different
TPC total phenolic content, TFC total flavonoid content, CTC condensed tannin content, MAC monomeric anthocyanin content