Skip to main content
. 2018 Mar 24;55(6):2160–2169. doi: 10.1007/s13197-018-3133-y

Table 1.

Phenolic composition and amino acid composition in pulp and seed extract of crab apple using UPLC and HPLC, respectively

Extracts p-Coumaric acid Gallic acid Cinnamic acid Caffeic acid Protocatechuic acid Rutin Phloretin Phloridzin
Phenolic compounds (µg mg−1)
 Pulp extract 4.34 ± 0.05# 16.90 ± 0.02 1.82 ± 0.16 3.34 ± 0.02 1.02 ± 0.03 3.07 ± 0.01 37.90 ± 0.05 49.15 ± 0.06
 Seed extract nd 5.79 ± 0.03 nd 1.25 ± 0.01 2.15 ± 0.02 nd 88.39 ± 0.08 83.09 ± 0.03
Extracts Serine Histidine Alanine Glycine Tyrosine Cysteine
Amino acid profile (µg mg−1)
 Pulp extract 9.06 ± 0.11# 1.25 ± 0.35 8.03 ± 0.05 5.60 ± 0.52 10.33 ± 1.08 76.86 ± 0.32
 Seed extract nd 3.96 ± 0.15 nd 3.16 ± 0.28 4.35 ± 0.21 15.43 ± 0.33

Values are expressed as mean of three replicates ± standard deviation

nd not detected