Table 2.
Recovery (% ± SD, n = 3) of spiked VPs from berry homogenate with different extraction methods.
| VPs | Control | 20M |
|---|---|---|
| Guaiacol | 69.0±1.6 b | 81.0±0.3 a |
| 4-methylguaiacol | 65.4±2.4 b | 77.2±1.2 a |
| Syringol | 71.3±5.0 a | 79.6±4.3 a |
| 4-methylsyringol | 73.8±3.6 a | 76.1±4.2 a |
| p-cresol | 48.3±0.5 b | 62.9±2.0 a |
| o-cresol | 63.9±2.2 b | 78.6±2.4 a |
| m-cresol | 62.6±2.8 b | 75.3±3.2 a |
| Phenol | 55.3±2.5 b | 74.2±2.6 a |
| 4-ethylguaiacol | 52.8±1.2 b | 71.4±3.9 a |
| Eugenol | 59.4±1.3 b | 74.0±3.2 a |
| Isoeugenol | 43.9±1.1 b | 62.2±5.8 a |
| 2,4-dimethylphenol | 46.4±1.1 b | 69.7±2.6 a |
| 4-ethylphenol | 19.5±0.5 b | 51.4±2.0 a |
| 4-n-propylphenol | 10.9±0.6 b | 38.6±2.3 a |
| Vanillin | 54.6±9.8 b | 84.9±7.8 a |
| Acetovanillone | 48.5±6.7 b | 83.0±4.6 a |
Within each compound, recovery values followed by different letters are significantly different (p < 0.05).