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. 2021 Feb 22;10(2):475. doi: 10.3390/foods10020475

Table 3.

Quantification (mg/g of extract) of the phenolic and non-phenolic compounds present in tisanes prepared from five MAP mixtures (mean ± SD).

Peak T1 T2 T3 T4 T5 t-Students Test
p-Value
1 A 0.41 ± 0.01 nd nd nd nd -
2 B nd nd nd nd 3.13 ± 0.14 -
3 C nd 0.163 ± 0.002 nd nd nd -
4 D 0.143 ± 0.001 nd nd 0.151 ± 0.002 nd 0.001
5 E nd 0.863 ± 0.01 nd 0.29 ± 0.01 nd <0.001
6 B nd nd 0.69 ± 0.02 nd 0.63 ± 0.03 <0.001
7 F 0.172 ± 0.002 nd nd nd nd -
8 G nd 0.086 ± 0.004 nd 0.115 ± 0.004 nd -
9 B nd nd 1.19 ± 0.02 nd 30.88 ± 1.17 <0.001
10 B nd nd nd nd 3.66 ± 0.01 -
11 D nd 0.215 ± 0.004 nd nd nd -
12 B nd nd nd nd 2.07 ± 0.06 -
13 H nd 1.016 ± 0.003 a nd 0.606 ± 0.002 b 0.442 ± 0.001 c -
14 A 0.1303 ± 0.002 nd 0.15 ± 0.01 nd nd 0.001
15 I nd nd nd nd 1.65 ± 0.03 -
16 E nd 1.07 ± 0.03 nd nd nd -
17 I nd nd nd nd 1.98 ± 0.76 -
18 A 2.69 ± 0.05 nd nd 0.263 ± 0.004 nd <0.001
19 A 0.82 ± 0.01 nd nd 0.49 ± 0.02 nd <0.001
20 J nd tr nd nd nd -
21 J nd nd 2.47 ± 0.04 2.27 ± 0.08 nd <0.001
22 K 2.33 ± 0.01 nd nd 1.29 ± 0.01 nd <0.001
23 K nd nd 0.747 ± 0.004 nd nd -
24 G nd nd 6.49 ± 0.23 5.77 ± 0.12 nd <0.001
25 J nd 1.52 ± 0.03 nd nd 0.90 ± 0.01 <0.001
26 L nd 4.58 ± 0.18 nd nd nd -
27 G nd nd nd 1.996 ± 0.003 3.17 ± 0.07 -
28 J nd nd nd 1.19 ± 0.01 nd -
29 K nd 1.99 ± 0.01 nd nd nd -
30 J 0.23 ± 0.003 nd nd 1.59 ± 0.01 nd -
31 J nd nd nd 3.533 ± 0.003 nd -
32 J nd nd 5.91 ± 0.02 nd nd -
33 J nd nd nd nd 2.29 ± 0.01 -
34 L nd 8.73 ± 0.11 d 7.05 ± 0.13 c 10.08 ± 0.22 b 15.92 ± 0.34 a -
35 L nd 3.17 ± 0.04 nd nd 8.09 ± 0.25 <0.001
36 K 0.61 ± 0.01 nd nd nd nd -
37 F 0.107 ± 0.004 nd nd nd nd -
38 K nd 6.12 ± 0.12 1.23 ± 0.02 nd nd <0.001
39 K 0.828 ± 0.013 c nd nd 1.84 ± 0.05 a 1.55 ± 0.07 b -
40 K nd nd 1.71 ± 0.07 1.79 ± 0.01 nd <0.001
41 J 1.19 ± 0.05 nd nd nd nd -
42 K 10.84 ± 0.14 d 20.78 ± 0.34 b 22.65 ± 0.33 a 20.66 ± 0.26 b 19.9 ± 0.13 c -
43 K nd 9.60 ± 0.39 nd nd nd -
44 J nd nd 0.278 ± 0.005 nd nd -
45 D nd nd 3.16 ± 0.02 nd nd -
46 J nd nd 1.19 ± 0.04 0.88 ± 0.03 nd <0.001
47 J nd 0.68 ± 0.01 nd nd nd -
48 K nd nd 3.34 ± 0.02 5.46 ± 0.19 nd -
49 K 6.84 ± 0.09 a nd nd 1.14 ± 0.03 c 5.61 ± 0.09 b -
50 M nd nd 1.03 ± 0.01 nd nd -
51 J nd nd nd 0.40 ± 0.02 nd -
52 G nd nd 36.04 ± 0.05 nd nd -
53 K nd nd nd 0.95 ± 0.01 nd -
54 K 2.59 ± 0.03 nd nd nd 0.87 ± 0.01 <0.001
55 J nd nd nd 0.080 ± 0.001 nd -
56 nd nd nq nd nd -
57 nd nd nd nd nq -
58 nd nd nq nd nd -
59 G nd nd 0.026 ± 0.001 nd nd -
60 K nd nd 1.07 ± 0.06 nd nd -
61 K nd nd 0.25 ± 0.01 nd nd -
62 K nd nd 7.28 ± 0.13 nd nd -
63 K nd nd 9.22 ± 0.21 nd nd -
TPA 28.51 ± 0.28 e 40.59 ± 0.13 b 31.73 ± 0.23 d 34.34 ± 0.10 c 68.30 ± 0.78 a -
TiF nd nd 17.81 ± 0.14 nd nd -
TFa nd 0.086 ± 0.004 d 6.495 ± 0.23 b 7.88 ± 0.12 a 3.17 ± 0.07 c -
TFo 1.42 ± 0.05 e 19.7 ± 0.3 d 53.98 ± 0.08 a 20.58 ± 0.19 c 27.66 ± 0.08 b -
TF3O nd nd nd nd 3.64 ± 0.04 -
TOC nd 0.215 ± 0.004 3.16 ± 0.02 nd nd <0.001
TPC 29.93 ± 0.34 e 60.58 ± 0.45 d 113.19 ± 0.68 a 62.79 ± 0.41 c 102.78 ± 0.84 b -

nd—not detected; tr—traces; nq—non quantifiable. TPA—Total Phenolic acids; TiF—Total isoflavones; TFa—Total flavanones: TFo—Total flavonoids; TF3O—Total flavan-3-ol; TOC—Total other compounds; TPC—Total phenolic compounds. Standard calibration curves used for quantification in each peak: A—caffeic acid; B—chlorogenic acid; C—syringic acid; D—cinnamic; E—p-coumaric acid; F—ferulic acid; G—naringenin; H—apigenin-6-C-glucoside; I—catequin; J—quercetin-3-O-rutinoside; K—rosmarinic acid; L—quercetin-3-O-glucoside; and M—apigenin-7-O-glucoside. ANOVA analysis—In each row different letters mean significant differences (p < 0.05).