. 2020 Apr 14;15(5):1752447. doi: 10.1080/15592324.2020.1752447

Table 3.

Concentrations (mg g⁻¹ FW) of hydroxycinnamic acids existing as hydrolysable hydroxycinnamates in seven citrus leaf extracts. Hydroxycinnamic acids measured after leaf extract saponification (n = 5).

Species	P-Coumaric	Sinapic	Ferulic
Bearss lime	0.62 ± 0.08^b	0.84 ± 0.05^a	0.49 ± 0.04^b
Valencia orange	0.11 ± 0.01^d	0.45 ± 0.04 ^c	0.66 ± 0.38^b
Ruby Red grapefruit	0.12 ± 0.01^d	0.06 ± 0.01^e	0.61 ± 0.05^b
Duncan grapefruit	0.11 ± 0.01^d	0.03 ± 0.02^e	0.60 ± 0.41^b
Dancy tangerine	0.28 ± 0.03 ^c	0.57 ± 0.02^b	3.44 ± 0.16^a
Carrizo citrange	0.26 ± 0.30 ^cd	0.32 ± 0.01^d	2.98 ± 2.66^ab
Curry leaf	1.29 ± 0.30^a	0.03 ± 0.01^e	0.18 ± 0.04 ^c

Varieties with different superscript letters are statistically different using Tukey’s HSD test (P-value < 0.05).