. 2020 Feb 28;9(3):200. doi: 10.3390/antiox9030200

Table 2.

Phenolic contents of 90 °C hot-air-, 70 °C hot-air-, shade-, and freeze-dried CJ.

Phenolic Compounds	Contents (mg/g DW)
Phenolic Compounds	90HCJ	70HCJ	SCJ	FCJ
Chlorogenic acid	3.51 ± 0.03 ^c	13.35 ± 0.02 ^b	22.14 ± 0.36 ^a	21.84 ± 0.41 ^a
Linarin	3.02 ± 0.12 ^cd	3.24 ± 0.06 ^c	4.11 ± 0.02 ^b	6.96 ± 0.02 ^a
Pectolinarin	0.68 ± 0.01 ^c	0.82 ± 0.01 ^b	0.94 ± 0.00 ^a	0.96 ± 0.00 ^a
Total	7.21 ^d	17.41 ^c	27.19 ^b	29.76 ^a

The values are mean ± standard deviation of three individual experimental results (n = 3). The superscripts a to d presented for each value in the same row represent statistically significant differences (p < 0.05). 90HCJ: hot-air-dried C. japonicum at 90 °C, 70HCJ: hot-air-dried C. japonicum at 70 °C SCJ: shade-dried C. japonicum and FCJ: freeze-dried C. japonicum.