Table 2.
Total flavonoid and total phenolic contents of pink and black peppers.
| Region | Total Phenolic Content (mg GAE/100 g) |
Total Flavonoid Content (mg CE/100 g) |
|
|---|---|---|---|
| Pink | Brazil | 1607.80 ± 21.11 a | 266.67 ± 2.42 b |
| India | 1588.29 ± 17.88 a | 230.30 ± 2.10 d | |
| Sri Lanka | 1250.08 ± 10.75 b | 248.89 ± 5.60 c | |
| Black | Vietnam | 794.47 ± 17.19 c | 344.24 ± 3.78 |
(1) Values are the average of experiments (n = 3) and represented as mean ± standard deviation. CE, catechin equivalents; GAE, gallic acid equivalents; different letters (a–d) in a column indicate values that are significantly different at p < 0.05.