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. 2022 Jan 11;10(3):698–711. doi: 10.1002/fsn3.2695

TABLE 2.

Contents of phenolic acids and flavonoids identified from aqueous herbal extract by Rp‐HPLC

Compounds	Concentration (mg/100 ml of tea)
Compounds	Hibiscus	Ginger
Tannic acid	ND	0.21 ± 0.01
Arbutin	1.39 ± 0.05^a	7.66 ± 0.40^b
Gallic acid	55.21 ± 2.70^d	17.32 ± 0.53^a
4‐Hydroxybenzoic acid	3.60 ± 0.19^b	24.18 ± 1.12^d
Catechin	78.25 ± 3.92^a	102.8 ± 3.94^b
Chlorogenic acid	14.39 ± 0.70^b	8.14 ± 0.42^a
Caffeic acid	8.43 ± 0.41^d	0.83 ± 0.05^a
Syringic acid	1.83 ± 0.04^c	1.49 ± 0.06^b
Vanillic acid	1.24 ± 0.07^b	0.95 ± 0.04^a
p‐Coumaric acid	3.92 ± 0.17^b	2.63 ± 0.11^a
Salicylic acid	0.39 ± 0.02^a	8.99 ± 0.34^d
Rutin	15.34 ± 1.01^a	83.37 ± 3.39c
Sinapic acid	0.23 ± 0.02^a	0.22 ± 0.01^a
Ferulic acid	1.35 ± 0.05^c	0.17 ± 0.01^a
Ellagic acid	0.89 ± 0.06^a	1.63 ± 0.06^c
Cinnamic acid	0.19 ± 0.01^a	0.33 ± 0.02^b
Benzoic acid	4.72 ± 0.30^c	ND
Myricetin	0.20 ± 0.01^a	ND
Quercetin	1.74 ± 0.07^a	ND

Values are mean ± SD of three independent experiments.

Different superscript letters in the same row represent significant (p ≤ .05) difference between hibiscus and ginger teas.