. 2020 May 16;9(5):642. doi: 10.3390/foods9050642

Table 8.

Quantification (mg/g of methanolic extract) of the main phenolic compounds in extra early clementine varieties (mean ± SD, n = 9).

Season	Clementine Varieties	Tentative Identification					Total Flavonoids	Total Phenolic Acids	Total Phenolic Compounds
Season	Clementine Varieties	Sinapoyl-glucoside ¹	Caffeoyl-hexoside ³	Vicenin II (apigenin-6,8-di-C-glucoside) ⁴	Narirutin/Naringin ⁵	Hesperidin/Neohesperidin ⁹	Total Flavonoids	Total Phenolic Acids	Total Phenolic Compounds
1	BS	3.4 ± 0.20	1.56 ± 0.03	2.80 ± 0.01	4.15 ± 0.01	4.52 ± 0.02	13.81 ± 0.02 ^b	10.51 ± 0.50 ^b	25.27 ± 0.53 ^b
	CR	2.04 ± 0.01	1.58 ± 0.07	0.88 ± 0.01	2.563 ± 0.011	2.98 ± 0.02	7.33 ± 0.04 ^c	7.45 ± 0.21 ^c	15.35 ± 0.21 ^c
	CS	3.92 ± 0.01	3.26 ± 0.07	1.84 ± 0.01	5.82 ± 0.01	5.25 ± 0.02	15.46 ± 0.01 ^a	15.73 ± 0.07 ^a	32.78 ± 0.08 ^a
2	BS	1.09 ± 0.01	1.03 ± 0.02	0.42 ± 0.01	0.80 ± 0.0	0.51 ± 0.01	3.36 ± 0.02 ^b	2.58 ± 0.02 ^b	5.94 ± 0.01 ^b
	CR	1.40 ± 0.04	0.90 ± 0.01	0.46 ± 0.01	0.91 ± 0.01	0.65 ± 0.01	3.53 ± 0.01 ^a	2.84 ± 0.02 ^a	6.37 ± 0.01 ^a
	CS	0.88 ± 0.01	0.72 ± 0.01	0.37 ± 0.01	0.75 ± 0.01	0.34 ± 0.01	2.66 ± 0.01 ^c	2.24 ± 0.01 ^c	4.91 ± 0.01 ^c
3	BS	1.20 ± 0.02	1.09 ± 0.02	0.84 ± 0.01	0.81 ± 0.01	0.59 ± 0.01	3.67 ± 0.01 ^a	3.10 ± 0.01 ^a	6.78 ± 0.01 ^a
	CR	0.93 ± 0.01	0.93 ± 0.03	0.69 ± 0.02	0.76 ± 0.01	0.54 ± 0.01	3.17 ± 0.04 ^b	2.86 ± 0.05 ^b	6.03 ± 0.09 ^b
	CS	0.90 ± 0.01	0.85 ± 0.01	0.63 ± 0.01	0.63 ± 0.01	0.39 ± 0.01	2.66 ± 0.01 ^c	2.28 ± 0.02 ^c	4.94 ± 0.03 ^c

BS (Basol), CR (Clemenrubí), CS (Clemensoon). nq—not quantified. Calibration curves used: 1: sinapic acid (y = 270.42x + 62.29; R² = 0.999); 3: caffeic acid (y = 359.01x + 488.40; R² = 0.998); 4: apigenin-6-C-glucoside (y = 179.52x + 116.83; R² = 0.999); 5: naringenin (y = 539.98x + 161.46; R² = 0.995); 9: hesperetin (y = 792.22x − 76.88; R² = 0.999). In each row per season different letters (a,b,c) mean significant differences (p < 0.05).