Table 1.

Total phenols and proanthocyanidins contents of fractions from A. crassiflora fruit peel. Values expressed as mean ± standard deviation. Note: EtOAc: ethyl acetate fraction.

Fractions	Total phenolic content (mg GAE g−1)	Proanthocyanidins content (mg CE g−1)
F1	205.5 ± 15.1	385.3 ± 19.5
F2	483.9 ± 52.7	720.4 ± 66.8
F3	446.9 ± 33.4	650.2 ± 54.2
F4	468.9 ± 24.2	840.2 ± 95.3
F5	502.1 ± 16.4	902.7 ± 126.5
F6	545.1 ± 65.8	1102.2 ± 135.7
F7	660.6 ± 71.9	1295.7 ± 91.4
F8	455.8 ± 32.5	878.3 ± 165.8
F9	448.8 ± 22.3	778.4 ± 116.0
F10	384.1 ± 53.6	628.8 ± 49.0
F11	232.8 ± 32.4	443.0 ± 31.8
F12	151.3 ± 14.0	278.3 ± 31.8
EtOAc	497.9 ± 38.7	757.5 ± 12.0