Figure 4.

Effect of insect treatment on phenolic acids content in white cabbage. (a) t-cinnamic acid; (b) p-coumaric acid; (c) caffeic acid; (d) ferulic acid; (e) chlorogenic acid; (f) benzoic acid; (g) salicylic acid; (h) 4-hydroxy benzoic acid. All bar values were recalculated relative to the compound content in untreated samples taken as 100%. Data are means of three repeats ± SE. The asterisk (*) represents a significant difference between treated samples and controls, and different letters between the values of one compound. p < 0.05 by Fisher’s least significant difference (LSD) test.