. 2013 Feb 5;18(2):2005–2017. doi: 10.3390/molecules18022005

Table 2.

Content of individual phenolic compounds in the extracts (mg/g).

Compound	CP1	CP2	White star	SA dandy
1	0.033 ± 0.002 ^b	0.029 ± 0.002 ^b	0.060 ± 0.003 ^a	0.057 ± 0.002 ^a
2 (neochlorogenic acid)	0.127 ± 0.006 ^c	0.130 ± 0.006 ^c	0.221 ± 0.010 ^a	0.178 ± 0.009 ^b
3	0.073 ± 0.003 ^c	0.070 ± 0.003 ^c	0.120 ± 0.005 ^a	0.113 ± 0.005 ^b
4	0.161 ± 0.008 ^c	0.127 ± 0.006 ^d	0.245 ± 0.012 ^a	0.223 ± 0.010 ^b
5 (chlorogenic acid)	1.45 ± 0.07 ^d	1.79 ± 0.09 ^c	2.69 ± 0.13 ^a	2.31 ± 0.12 ^b
6	0.104 ± 0.005 ^c	0.092 ± 0.003 ^d	0.121 ± 0.007 ^a	0.116 ± 0.005 ^b
7 (caffeic acid)	0.466 ± 0.022 ^d	0.884 ± 0.042 ^a	0.602 ± 0.031 ^b	0.502 ± 0.028 ^c
8	0.115 ± 0.007 ^c	0.114 ± 0.005 ^c	0.302 ± 0.013 ^a	0.281 ± 0.013 ^b
9	0.278 ± 0.012 ^d	0.369 ± 0.019 ^c	0.428 ± 0.020 ^a	0.397 ± 0.020 ^b
10	0.355 ± 0.015 ^c	0.292 ± 0.014 ^d	0.769 ± 0.035 ^a	0.674 ± 0.031 ^b

Mean values in the same row having different letters differ significantly (p < 0.05). Compounds 1, 3, 4, and 6 were expressed as p-coumaric acid; compounds 8, 9 and 10 as caffeic acid.