Table 1.

Identification and quantification of specific phenolic compounds in BRE, CLE and PSE

Phenolic compound	BREa	CLEb	PSEc
Benzoic acid	0.79	n.d.	n.d.
Caffeic acid	0.09	0.14	n.d.
p-Coumaric acid	0.75	0.54	n.d.
Ellagic acid	n.d.	0.54	n.d.
Ferulic acid	0.66	0.14	n.d.
Gallic acid	n.d.	10.26	n.d.
Protocatechuic acid	n.d.	1.49	3.79
Syringic acid	n.d.	0.27	n.d.
Vanillic acid	0.19	0.68	n.d.
Catechin	1.51	2.70	20.66
(-)-Epicatechin	0.94	n.d.	n.d.
Rutin + Isoquercitrin	0.09	n.d.	2.57
Vanillin	0.09	0.27	n.d.

BRE beer residue extract, CLE chestnut leave extract, PSE peanut skin extract, n.d. not detected

^amg/L

^bmg/100 g fresh weight

^cmg/100 g dry weight