Table 1.
Ginger Halia Bara’s extraction yield and its phenolic and flavonoid content.
| Drying | Extract Yield (%) |
Phenolic Content (mg GAE/g Dry Extract) |
Flavonoid Content (mg RE/g Dry Extract) |
|---|---|---|---|
| Fresh | 3.40 ± 0.80 b | 10.53 ± 0.21 d | 96.5 ± 4.08 c |
| Sun-dried | 9.87 ± 1.31 a | 18.94 ± 0.29 b | 584.8 ± 48.64 a |
| Oven-dried | 8.21 ± 2.79 a | 16.08 ± 0.52 c | 508.2 ± 38.80 ab |
| Freeze-dried | 9.50 ± 1.66 a | 20.07 ± 0.52 a | 473.2 ± 24.94 b |
Values are mean (n = 3) ± standard deviation and different superscripts letters within the same column are significantly different at p < 0.05.