Table 3.

Influence of different drying treatments on different phenolic components of leaves of var. Butternut squash (C. moschata).

Phenolic components (mg kg–1)	Raw	Freeze- drying	Solar drying	Sun drying	Microwave drying	Oven drying
2-O-caffeoylglucaric acid	89.5 ± 6.4b	86.3 ± 1.2b	117.3 ± 5.4a	114.7 ± 4.a	62.0 ± 12.5c	24.4 ± 3.3d
Gentesic acid 5-O-glucoside	4.8 ± 0.6e	48.4 ± 4.8c	19.9 ± 2.4d	82.8 ± 6.9b	162.0 ± 12.3a	11.9 ± 0.9d
Coumaroyl glucaric acid	55.3 ± 3.2a	29.9 ± 0.5b	28.4 ± 2.6b	18.7 ± 2.9bc	6.9 ± 0.7c	8.1 ± 1.5c
2-(E)-O-feruloyl-D-galactaric acid	83.7 ± 6.3a	60.4 ± 15.7b	49.7 ± 1.3bc	56.8 ± 7.3b	37.4 ± 4.9c	14.6 ± 1.9d
2-caffeoylisocitric acid	38.6 ± 1.9c	98.6 ± 1.9a	97.8 ± 9.3a	74.3 ± 4.9b	67.5 ± 13.3b	41.7 ± 3.0c
Coumaroyl isocitrate	47.9 ± 4.8d	82.2 ± 5.7a	64.1 ± 0.9b	45.8 ± 6.0d	51.1 ± 9.5c	49.4 ± 1.9c
7-Methylquercetin-3-Galactoside-6”-Rhamnoside-3”'-Rhamnoside;	12.3 ± 5.6b	17.0 ± 6.0a	8.3 ± 1.4d	15.9 ± 1.3a	12.7 ± 3.3b	0.9 ± 0.3d
Feruloyl isocitrate	12.6 ± 2.0d	44.6 ± 3.2a	25.9 ± 0.4b	32.4 ± 1.1ab	28.8 ± 6.6ab	17.0 ± 1.7c
Quercetin 3-galactoside 7-rhamnoside	149.9 ± 3.7a	111.8 ± 7.1b	127.9 ± 2.9b	63.1 ± 12.3c	73.9 ± 14.8c	19.6 ± 4.0d
Quercetin 3-glucoside 7-rhamnoside (Rutin)	351.9 ± 12.9a	354.5 ± 10.5a	312.9 ± 32.4b	256.8 ± 8.3c	272.3 ± 23.3c	94.3 ± 9.8d
Quercetin 3-galactoside	112.2 ± 7.7a	109.9 ± 1.5a	98.7 ± 12.3b	52.2 ± 3.2c	49.2 ± 15.0c	15.5 ± 4.2d
kaempferol 7-neohesperidoside	123.4 ± 6.4a	114.9 ± 5.7ab	96.0 ± 6.2b	77.6 ± 35.6c	117.0 ± 35.2a	21.1 ± 0.9d
Isoorientin 2”-O-rhamnoside	182.1 ± 3.7a	176.3 ± 3.4a	142.0 ± 8.3b	143.6 ± 10.2b	177.4 ± 20.2a	28.7 ± 2.6c
Isorhamnetin-3-Galactoside-6”-Rhamnoside	80.1 ± 2.1a	73.8 ± 9.9a	28.8 ± 3.0c	35.8 ± 11.2b	37.2 ± 11.3b	5.9 ± 0.4d
Isorhamnetin-3-O-rutinoside	174.1 ± 8.7a	174.3 ± 13.2a	89.6 ± 14.6c	125.3 ± 1.7b	116.6 ± 13.0b	14.0 ± 5.9d
Total polyphenolic compounds	1518.4 ± 6.9b	1582.9 ± 3.6a	1307.3 ± 5.1c	1195.8 ± 1.9e	1272.0 ± 6.8d	367.1 ± 3.7f