Table 1.
Extraction yields, total phenolic and flavonoid contents in the methanolic fruit extracts obtained from different spices of genus Piper.
| Sample | Voucher | Extraction Yield | TPC (mg GAE/g) | TFC (mg RE/g) | |
|---|---|---|---|---|---|
| P. nigrum L. | Black1 | PN1/102019 | 10.5% | 40.96 ± 0.42 b | 10.03 ± 0.22 b |
| Black2 | PN5/102019 | 10.9% | 40.80 ± 0.45 b | 9.12 ± 0.32 b | |
| Black3 | PN6/102019 | 11.9% | 36.71 ± 0.18 c | 1.44 ± 0.15 e | |
| White | PN2/1020219 | 7.7% | 42.11 ± 1.06 b | 4.66 ± 0.30 c | |
| Green | PN3/102019 | 12.5% | 58.90 ± 1.84 a | 18.37 ± 0.27 a | |
| Red | PN4/102019 | 14.5% | 41.41 ± 1.00 b | 5.42 ± 0.32 c | |
| P. longum L. | PL1/112019 | 18.3% | 29.53 ± 0.25 d | 3.01 ± 0.03 d | |
| P. retrofractum Vahl. | PR1/112019 | 10.1% | 32.60 ± 0.22 e | 19.70 ± 0.13 d | |
Data are presented as mg gallic acid equivalents (GAE)/g extract for the total phenolic content (TPC) and mg rutin equivalents (RE)/g extract for total flavonoid content (TFC) and represent the mean values ± S.D. of three determinations; values in the same column sharing different superscript letters are significantly different at p < 0.05.