Table 6.
Composition and contents of cinnamic acid derivatives in the different breadfruit extracts.
| Cinnamic Acids (mg/100 g DW) | ExMIT | ExHAM | ExITS | ExCEN | ExMBA |
|---|---|---|---|---|---|
| Caffeic acid | 1.60 ± 0.41 b | 1.61 ± 0.04 b | 1.53 ± 0.18 b | 1.57 ± 0.05 b | 2.65 ± 1.00 a |
| Chlorogenic acid | 26.57 ± 0.31 c | 27.55 ± 0.28 b | 26.80 ± 0.23 c | 27.22 ± 0.23 b | 43.80 ± 5.43 a |
| Coumaric acid | 11.21 ± 0.18 a | 11.85 ± 0.30 a | 11.20 ± 0.28 a | 11.61 ± 0.26 a | n.q. |
| Ferulic acid | 1.65 ± 0.31 c | 1.54 ± 0.18 c | 3.04 ± 0.39 a | 2.09 ± 0.24 b | n.q. |
Values represent the mean of 3 measures ± standard deviation (SD). DW: dry weight; n.q.: not quantified. Different letters indicate the statistically significant differences among the different extracts at p < 0.05. MIT: Region of Mitsamihuli; HAM: Region of Hamahamet; ITS: Region of Itsandra; CEN: Region of Centre; MBA: Region of Mbadjini.