Table 3.

Tannin content of spice extracts (expressed as mg tannic acid eq/100 g spices)

Spices	Aqueous extracts	Ethanol/water (80/20, v/v)	Methanol/water/acetic acid (70/25/5, v/v/v)	HCl/methanol (1%, v/v)
X. africana fruit	383.33 ± 5.77b	452.44 ± 2.7c	NF	112.28 ± 2.34c
A. sulcatum fruit	NF	NF	NF	36.39 ± 1.25b
A. sulcatum bulb	0.23 ± 0.01a	5.83 ± 0.14a	NF	0.38 ± 0.048a
H. zenkeri bark	245.00 ± 5.00b	200.38 ± 3.8b	128.46 ± 1.5	131.75 ± 3.4d

Results were expressed as mean ± standard deviation

NF Not found

Superscript letters (a–d) represents the significant differences (p < 0.05) between the rows and within columns