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