Table 4.

Quantitative analysis for determination of phenolic components in the extracts (μg/g extract).

No.	Phenolic compounds	Extracts			Analytical characteristics
		Ethyl acetate	Methanol	Water	Linear range (ppm)	r2	LOD (ppm)	LOQ (ppm)
1	Gallic acid	8 ± 0.4	100 ± 0.8	58 ± 0.8	0.20–25.0	0.9993	0.075	0.227
2	Protocatechuic acid	10 ± 0.4	80 ± 0.6	234 ± 8	0.20–25.0	0.9991	0.086	0.260
3	(+)-Catechin	nd	152 ± 2	492 ± 20	0.90–113	0.9988	0.172	0.522
4	p-Hydroxybenzoic acid	44 ± 4	106 ± 4	200 ± 4	0.20–25.0	0.9994	0.007	0.020
5	Chlorogenic acid	210 ± 2	nd	166 ± 2	0.35–45.0	0.9988	0.080	0.241
6	Caffeic acid	42 ± 4	34 ± 4	90 ± 4	0.16–21.0	0.9993	0.054	0.162
7	(-)-Epicatechin	310 ± 16	950 ± 24	nd	0.50–66.0	0.9990	0.170	0.514
8	Syringic acid	22 ± 0.2	66 ± 4	86 ± 4	0.05–12.0	0.9995	0.030	0.090
9	Vanillin	2 ± 0.1	10 ± 0.2	nd	0.08–10.0	0.9995	0.020	0.060
10	p-coumaric acid	8 ± 0.6	34 ± 2	64 ± 2	0.04–6.0	0.9996	0.066	0.199
11	Ferulic acid	8 ± 0.4	90 ± 0.4	130 ± 6	0.12–17.0	0.9993	0.004	0.011
12	Sinapic acid	nd	nd	54 ± 2	0.12–17.0	0.9993	0.017	0.053
13	Benzoic acid	50 ± 0.6	50 ± 0.6	1386 ± 26	0.85–55.0	0.9998	0.111	0.335
14	o-Coumaric acid	82 ± 2	82 ± 2	nd	0.24–32.0	0.9988	0.023	0.069
15	Rutin	nd	nd	nd	0.40–56.0	0.9989	1.113	3.373
16	Hesperidin	nd	nd	nd	0.43–55.0	0.9992	1.080	3.280
17	Rosmarinic acid	76 ± 2	1960 ± 22	nd	0.02–7.0	0.9998	0.148	0.447
18	Eriodictyol	nd	nd	116 ± 4	0.33–21.0	0.9998	0.140	0.410
19	trans-Cinnamic acid	18 ± 1	66 ± 1.2	10 ± 1	0.02–7.0	0.9998	0.148	0.447
20	Quercetin	nd	nd	1356 ± 42	0.40–55.0	0.9999	0.013	0.040
21	Luteolin	756 ± 56	908 ± 56	1006 ± 56	0.13–17.0	0.9999	0.020	0.060
22	Kaempferol	nd	288 ± 6	222 ± 4	0.05–15.0	0.9996	0.021	0.062
23	Apigenin	4136 ± 94	3314 ± 86	850 ± 24	0.17–11.0	0.9997	0.034	0.104

nd, not detected.