Figure 1.

Total phenolic content in terms of gallic acid equivalent (GAE) of A. officinalis extracts prepared at different drying temperatures and drying duration (A). Total flavonoid content in terms of quercetin equivalent (QE) of A. officinalis extracts prepared at different drying temperatures and drying duration (B). Different letters, a, b, c, and d, denote significant differences in phenolic or flavonoid content among various A. officinalis extracts, whereas similar letters denote non-significant differences at p < 0.05.