Table 3.
Estimation and quantification of free and bound phenolics in outer and inner bract of culinary banana flower
| Free phenolics | Retention time (min) | Outer bract (ppm) | Inner bract (ppm) |
|---|---|---|---|
| (1) Catechin hydrate | 7.44 | ND | 2.51 ± 0.01 |
| (2) Chlorogenic acid | 9.36 | ND | 6.55 ± 0.32 |
| (3) Vanillic acid | 13.41 | 1.19 ± 0.06 | ND |
| (4) Syringic acid | 15.43 | ND | 1.40 ± 0.02 |
| (5) p-coumaric acid | 19.89 | 34.80 ± 0.17b | 6.05 ± 0.1a |
| (6) Ferulic acid | 20.29 | 1.86 ± 0.05a | 2.79 ± 0.09b |
| (7) Salicylic acid | 23.58 | 9.86 ± 0.47b | 6.23 ± 0.21a |
| (8) Quercetin dihydrate | 25.22 | 5.18 ± 0.6b | 1.81 ± 0.09a |
| (9) Quinic acid | 40.77 | 3.63 ± 0.05a | 9.17 ± 0.11b |
| Bound phenolics | Retention time (min) | Outer bract (ppm) | Inner bract (ppm) |
|---|---|---|---|
| (6) Ferulic acid | 20.29 | 265.26 ± 0.73b | 141.41 ± 0.55a |
| (7) Salicylic acid | 23.58 | 95.75 ± 0.86b | 32.92 ± 0.14a |
Mean with different superscript letters in the same row represent a significant difference at P < 0.05 based on paired t test, values represent mean ± SD; n = 3
ND not detected