. 2020 May 8;57(12):4671–4687. doi: 10.1007/s13197-020-04504-4

Table 3.

Phenolic compounds (mg/g) in black pepper, black cumin and black cardamom

No.	Compound name	RT (min)	Standard equation	Concentration (mg/g DW)			Polyphenol class
No.	Compound name	RT (min)	Standard equation	Black pepper	Black cumin	Black cardamom	Polyphenol class
1	Kaempferol-3-glucoside	47.111	22405x–33,766	0.06 ± 0.01^b	0.39 ± 0.01^a	0.04 ± 0.01^b	Flavonoids
2	Diosmin	49.249	1368x–18,098	4.42 ± 0.02^b	0.21 ± 0.01^c	23.94 ± 0.09^a	Flavonoids
3	Quercetin	70.098	2585.7x–29,267	0.24 ± 0.03^c	1.83 ± 0.02^a	0.69 ± 0.02^b	Flavonoids
4	Kaempferol	80.347	4425.8x–110,841	0.35 ± 0.03^b	9.81 ± 0.07^a	0.40 ± 0.02^b	Flavonoids
5	Protocatechuic acid	12.569	1824x–16,182	3.98 ± 0.07^a	1.39 ± 0.01^b	0.36- ± 0.01^c	Phenolic acids
6	p-Hydroxybenzoic acid	20.240	1387.5x + 5575.1	38.18 ± 0.01^a	22.86 ± 0.01^b	–	Phenolic acids
7	Chlorogenic acid	20.579	3043.6x + 4706.3	0.04 ± 0.01^a	0.02 ± 0.01^a	–	Phenolic acids
8	Caffeic acid	25.001	5622.4x + 23,944	2.15 ± 0.01^a	–	0.36 ± 0.01^b	Phenolic acids

Samples were analyzed as described in the method section and reported as means ± standard deviation (n = 3). The superscript letters were results of statistical analysis