Table 1.
Phenolic acids content in leaves of white beetroot (SK), beetroot (CC), white chard (BL), and red chard (LC) [mg/100 g FW].
| Phenolic Acid | Red Chard (LC) | White Beetroot (SK) | Red Beetroot (CC) | White Chard (BL) |
|---|---|---|---|---|
| Protocatechuic | 2.83 ± 0.03 a * | 1.20 ± 0.00 c * | 1.72 ± 0.05 b * | nd |
| p-OH benzoic | 2.26 ± 0.06 a | 1.21 ± 0.01 b | 0.96 ± 0.00 c | 1.37 ± 0.01 b * |
| Caffeic | 2.11 ± 0.01 a | 1.79 ± 0.01 b | nd | nd |
| Syryngic | 1.45 ± 0.01 b | 1.36 ± 0.01 c | 1.74 ± 0.06 a | 1.34 ± 0.01 c |
| Vanilic | 1.43 ± 0.02 a | 1.36 ± 0.00 a | nd | nd |
| p-coumaric | 1.40 ± 0.00 a | 1.32 ± 0.00 a | nd | nd |
| Ferulic | 5.32 ± 0.17 a | 2.73 ± 0.05 c | 4.72 ± 0.21 b | 2.81 ± 0.04 c |
| Synapic | 7.92 ± 0.45 c | 23.23 ± 1.29 a | 14.90 ± 1.16 b | 4.59 ± 0.09 d |
| Salicylic | 159.01 ± 9.98 a | 108.64 ± 6.23 c | 94.56 ± 7.60 d | 142.24 ± 9.91 b |
| Sum | 180.90 a | 141.64 c | 116.89 d | 152.35 b |
* The values are expressed as the mean ± SD; means with different letter superscripts (a–d) in the rows are significantly different (α = 0.05).