. 2019 Sep 13;8(9):396. doi: 10.3390/antiox8090396

Table 2.

Phenolic compound fingerprint of considered dried fruits.

ID	Cinnamic Acids
	Caffeic Acid	Chlorogenic Acid	p -Coumaric Acid	Ferulic Acid
	(mg/100 g DW)
AG	n.d.	4.80 ± 0.12 ^b	n.d.	9.83 ± 0.70 ^c
AC	n.d.	4.33 ± 0.12 ^b	n.d.	6.28 ± 0.21 ^b
KH	4.03 ± 0.45 ^c	53.40 ± 0.75 ^d	22.35 ± 0.78 ^b	3.36 ± 0.83 ^a
CF	2.28 ± 0.65 ^b	52.08 ± 0.26 ^c	22.08 ± 0.29 ^b	3.89 ± 0.23 ^a
GS	1.14 ± 0.02 ^a	1.02 ± 0.26 ^a	2.42 ± 0.62 ^a	9.66 ± 0.46 ^c
ID	Flavonols
	Hyperoside (quercetin-3-galactoside)	Isoquercitrin (quercetin-3-β-d-glucoside)	Quercetin	Quercitrin (quercetin-3-rhamnoside)	Rutin (quercetin-3-O-rutinoside)
	(mg/100 g DW)
AG	91.09 ± 4.37 ^b	848.81 ± 4.54 ^b	5.88 ± 0.50 ^c	140.65 ± 0.47 ^c	223.90 ± 3.29 ^c
AC	105.35 ± 3.47 ^c	804.42 ± 83.82 ^b	1.52 ± 0.49 ^b	96.86 ± 1.31 ^b	161.99 ± 10.17 ^b
KH	n.d.	n.d.	1.05 ± 0.51 ^ab	29.24 ± 0.64 ^a	3.91 ± 0.44 ^a
CF	1.43 ± 0.68 ^a	1.99 ± 0.61 ^a	2.21 ± 0.46 ^b	30.29 ± 0.40 ^a	3.39 ± 0.66 ^a
GS	0.82 ± 0.03 ^a	n.d.	0.24 ± 0.04 ^a	n.d.	0.17 ± 0.01 ^a
ID	Benzoic Acids		Catechins
	Ellagic acid	Gallic acid	Catechin	Epicatechin
	(mg/100 g DW)		(mg/100 g DW)
AG	10.15 ± 0.12 ^d	10.82 ± 3.46 ^b	10.44 ± 0.55 ^b	7.71 ± 0.11 ^a
AC	8.55 ± 0.75 ^c	0.99 ± 0.03 ^a	21.63 ± 1.94 ^c	10.36 ± 0.35 ^b
KH	4.31 ± 0.62 ^b	2.54 ± 0.33 ^a	8.57 ± 0.57 ^b	20.93 ± 0.48 ^c
CF	15.71 ± 0.59 ^e	23.26 ± 0.52 ^c	0.75 ± 0.54 ^a	150.68 ± 0.73 ^d
GS	0.14 ± 0.02 ^a	0.75 ± 0.09 ^a	3.14 ± 0.13 ^a	8.76 ± 0.85 ^a

Data (n = 3) are shown as mean value ± standard deviation (SD). Significant statistical differences (p < 0.05) are highlighted by different letters (a–e). Results are expressed as mg/100 g DW. AG—Malus domestica Borkh., ‘Golden Delicious’; AC—Malus domestica Borkh., ‘Camela’; KH—Actinidia deliciosa (A.Chev.) C.F.Liang and A.R.Ferguson, ‘Hayword’; CF—Diospyros kaki L.F., ‘Fuyu’; GS—Lycium barbarum L., ‘Sweet’; DW—dried weight; n.d.—not detected.