Table 7.

Quantitative analysis of various phenolic compounds in methanolic extract of the spices by HPLC

Phenolics (mg/100 g dry spice)	A. sulcatum bulb	A. sulcatum fruit	X. africana fruit	H. zenkeri bark
Protocatechuic acid	4.409	0.780	NF	NF
Chlorogenic acid	0.790	NF	5.160	4.312
Vanillic acid	NF	0.830	19.768	NF
Epicatechin	NF	34.707	25.386	NF
p-Coumaric acid	NF	1.127	12.652	NF
Ferulic acid	3.165	1.374	NF	NF
Protosynapic acid	0.221	1.955	NF	186.562
T-Cinnamic acid	3.794	52.58	6.214	NF

NF Not found