. 2017 Apr 29;54(7):1999–2010. doi: 10.1007/s13197-017-2636-2

Table 2.

Phenolic content (g per kg^c) of raw and scalded Jalapeño byproduct from Chihuahua and Sinaloa, determined by HPLC

Phenolic compounds	RCh	SCh	RSin	SSin
Gallic acid	1.002 ± 0.097^a	0.982 ± 0.090^a	0.971 ± 0.072^a	0.952 ± 0.072^a
Caffeic acid	0.449 ± 0.028^a	0.437 ± 0.020^a	0.214 ± 0.015^b	0.187 ± 0.017^b
Ferulic acid	1.145 ± 0.081^a	1.037 ± 0.183^ab	0.814 ± 0.027^b	0.934 ± 0.108^ab
3,4-Dihydroxybenzoic acid	0.087 ± 0.028^b	0.094 ± 0.005^b	0.107 ± 0.021^b	0.148 ± 0.015^a
Chlorogenic acid	0.682 ± 0.102^a	0.559 ± 0.050^a	0.713 ± 0.119^a	0.569 ± 0.032^a
o-Coumaric acid	0.150 ± 0.020^a	0.091 ± 0.026^b	0.071 ± 0.016^b	0.141 ± 0.010^a
Cathechin	6.848 ± 0.107^ab	6.357 ± 1.056^b	7.907 ± 0.327^a	7.026 ± 0.192^ab
Epicathechin	12.614 ± 3.936^a	10.544 ± 2.036^a	8.849 ± 0.751^a	9.256 ± 2.755^a
Rutin	15.611 ± 2.563^a	12.488 ± 2.064^ab	11.441 ± 0.772^b	9.263 ± 0.692^b
Kaemferol	0.098 ± 0.034^a	0.101 ± 0.014^a	0.083 ± 0.004^a	0.090 ± 0.008^a
Total	38.686	32.358	31.168	28.575

Mean ± SD (n = 3)

Different letters in the different columns indicate significant differences between samples (P < 0.05)

R raw, S scalded, Ch Chihuahua, Sin Sinaloa

^c ddb dry defatted byproduct