Table 1.
Polyphenol content of all the samples (BP: fruit pulp; BM: microwave dried sample; BS: sun dried sample, BH: hot air dried sample; BF: freeze dried sample).
| BP | BM | BS | BH | BF | |
|---|---|---|---|---|---|
| Total Polyphenols | |||||
| TPC (GAE mg/g) | 23.04 ± 0.33a | 25.14 ± 1.15a | 17.49 ± 1.15b | 16.23 ± 1.16b | 22.65 ± 0.17a |
| TFC (CE mg/g) | 11.63 ± 0.44c | 16.27 ± 0.66ab | 14.51 ± 0.30b | 9.74 ± 0.35d | 18.17 ± 0.33a |
|
Phenolic acids (mg/100g) | |||||
| Gallic acid (GA) | 617.17 ± 2.58a | 605.55 ± 3.45b | 592.15 ± 3.33cd | 580.27 ± 4.13d | 595.57 ± 1.29c |
| 2,3-dihydroxy benzoic acid (DHBA) | nd | 22.45 ± 0.19b | 20.17 ± 0.42c | 35.94 ± 0.18a | 10.35 ± 0.24d |
| Chlorogenic acid (CGA) | 0.38 ± 0.00e | 56.31 ± 0.26a | 46.57 ± 0.53c | 49.65 ± 0.43b | 30.97 ± 0.55d |
| p-Coumaric acid (p-CA) | 233.54 ± 1.32e | 337.77 ± 2.01b | 361.42 ± 1.49a | 305.95 ± 1.13c | 243.07 ± 1.02d |
| Vanillic acid (VA) | 69.98 ± 0.2d | 71.45 ± 0.87c | 102.40 ± 0.93a | 97.50 ± 0.84b | 52.80 ± 0.76e |
|
Flavonoid (mg/100g) | |||||
| Rutin | 32.25 ± 0.17e | 59.90 ± 0.05a | 56.25 ± 0.19b | 43.40 ± 0.11c | 40.50 ± 0.02d |
All values are reported on dry basis. The amounts are provided in the mean ± standard deviation (s.d.) form, after performing at least triplicate experiments. The superscript letters a, b, c, d and e shown in the table represent the significant differences (p < 0.05) for the same parameters of the different samples. GAE mg/gm = Gallic Acid Equivalent mg/gm; CE mg/gm = Catechin Equivalent mg/gm; nd = not detected.