Table 1.
Extracting yield and total polyphenols and tannins contents in chestnut burs extract.
| Gallic Acid Equivalent (GAE) | Water | 30% Ethanol | 50% Ethanol | 75% Ethanol |
|---|---|---|---|---|
| yield g / 100 g bur | 16.28 ± 0.69 A | 13.60 ± 0.93 B | 11.67 ± 0.76 C | 6.62 ± 0.53 D |
| Total polyphenols g GAE / 100 g Extract | 43.75 ± 1.62 A | 48.20 ± 1.25 B | 60.00 ± 1.49 C | 50.00 ± 1.15 B |
| Total polyphenols g GAE / 100 g bur | 7.12 ± 0.89 A | 6.56 ± 0.76 A | 7.00 ± 1.02 A | 3.31 ± 0.62 B |
| Total tannins g GAE / 100 g extract | 27.00 ± 1.9 A | 28.40 ±1.09 A | 44.00 ± 1.34 B | 36.60 ± 1.26 C |
| Total tannins g GAE / 100 g bur | 4.39 ± 0.54 A | 3.86 ± 0.39 B | 5.13 ± 0.43 C | 2.42 ± 0.51 D |
A,B,C,D In each line with different letters means significant differences (p < 0.05).