Table 2.
Individual phenolic compounds (mg/100 g) of fenugreek and Moringa oleifera seed flours.
| Compound | Fenugreek Seed | Moringa Seed Flour |
|---|---|---|
| Gallic acid | 1.83 ± 0.02 | 17.34 ± 0.17 |
| Catechin | 0.54 ± 0.01 | 0.343 ± 0.001 |
| Gentisic acid | 36.3 ± 0.36 | BDL 1 |
| Protocatechuic acid | 4.32 ± 0.04 | 0.29 ± 0.001 |
| Vanillic acid | 57.33 ± 0.57 | BDL 1 |
| Caffeic acid | BDL 1 | 3.21 ± 0.03 |
| Syringic acid | 0.41 ± 0.001 | BDL 1 |
| Chlorogenic | 0.63 ± 0.01 | BDL 1 |
| p-Coumaric acid | BDL 1 | 0.45 ± 0.001 |
| Epicatechin | BDL 1 | 7.74 ± 0.08 |
1 BDL: below the detection limit.