Table 2.

Main phenolic compounds from persimmon fruits quantified and identified.

Phenolic Compounds (PCs)	Quantification and Reference
Gallic acid (mg/100 g FW)	0.953 ± 0.344 [20]	2.794 ± 0.263 [75]	2.789 ± 0.003 [76]	2.43 ± 0.215 [26]
Caffeic acid (mg/100 g FW)	0.078 ± 0.001 [76,77]	0.1 ± 0.001 [75,76]
P-coumaric (mg/100 g FW)	0.048 ± 0.004 [76]	0.097 ± 0.004 [75]	0.088 ± 0.046; 0.113 ± 0.055 [20]
Ferulic acid (mg/100 g FW)	0.1 ± 0.001 [75,76]	0.008 ± 0.003 [20]
Chlorogenic acid (mg/100 g FW)	0.171 ± 0.016 [75]	0.274 ± 0.003 [76]
Protocatechuic acid (mg/100 g FW)	0.013 ± 0.010; 0.004 ± 0.002 [20]	0.005 ± 0.000 [75]
Ellagic acid (mg/100 g FW)	0.327 ± 0.173 [20]
Quercetin (mg/100 g FW)	0.224 ± 0.002;0.812 ± 0.006 [76]
Proanthocyanins (mg/100 g FW)	540.2 ± 0.000 [74]	744 ± 8.6 [75]
Identifications
(Epi)catechin and (epi)gallocatechin	[13,59,70,71,72,82]
Quercetin 3--2′′-galloylglucoside), quercetin 3-O-glucoside and isomer and aglycone	[59]
Kaempferol-3-O-glucoside, kaempferol 3-(2′′-galloylglucoside)	[59]
2-Methoxy-1, 4-benzoquinone	[59]