. 2018 Oct 10;6(8):2123–2133. doi: 10.1002/fsn3.770

Table 3.

Effects of drying on the phenolic constituents of Moringa oleifera leaf

Compounds	Freeze‐dried	Air‐dried	Sun dried	Oven dried	LOD	LOQ
Compounds	mg/g				μg/ml
Gallic acid	43.19 ± 0.02^a	58.35 ± 0.01^b	41.06 ± 0.01^a	60.11 ± 0.03^bc	0.027	0.093
Catechin	6.08 ± 0.01^a	7.13 ± 0.03^a	5.98 ± 0.01^a	29.76 ± 0.01^b	0.009	0.034
Chlorogenic acid	79.53 ± 0.01^c	63.19 ± 0.03^a	62.35 ± 0.04^a	65.83 ± 0.01^b	0.011	0.037
Caffeic acid	78.91 ± 0.03^c	62.81 ± 0.02^ab	78.17 ± 0.03^c	58.72 ± 0.02^a	0.024	0.080
Ellagic acid	5.86 ± 0.01^a	31.04 ± 0.01^c	6.09 ± 0.01^a	19.65 ± 0.02^b	0.008	0.025
Epicatechin	43.37 ± 0.04^c	27.76 ± 0.01^b	18.63 ± 0.01^a	28.95 ± 0.01^b	0.019	0.063
Rutin	91.05 ± 0.01^c	75.38 ± 0.04^b	89.14 ± 0.02^c	70.21 ± 0.03^a	0.023	0.076
Quercetin	17.83 ± 0.01^a	59.01 ± 0.01^b	62.17 ± 0.03^c	19.87 ± 0.03^a	0.015	0.048
Kaempferol	43.90 ± 0.02^d	40.11 ± 0.01^c	9.58 ± 0.01^a	19.65 ± 0.02^b	0.021	0.069

Values represent mean ± standard deviation of triplicate experiments. Means followed by different letters along the same row are significantly (p < 0.05) different.