Table 3.

Composition of phenolic acid in mulberry fruit.

Class	Subclass	Compound	Content	References
Phenolic acid	Hydroxycinnamic acid	Chlorogenic acid	5.3–17.3 mg/100 g DW	[48]
		Cinnamic acid	11.63–15.04 mg/100 g DW	[40]
		p-Coumaric acid	0.024–0.142 mg/100 g DW	[39]
		o-Coumaric acid	0.015 mg/g FW	[22]
		Ferulic acid	0.057–2.949 mg/100 g DW	[39]
		Caffeic acid	1.06–8.17 mg/100 g DW	[40]
	Benzoic acid	p-Hydroxybenzoic acid	0.028–0.154 mg/100 g DW	[39]
		Protocatechuic acid	0.264–0.794mg/100 g FW	[39]
		Gallic acid	7.34–23.35 mg/100 g DW	[40]
		Vanillic acid	0.008 mg/g FW	[22]
		Syringic acid	0.049 mg/g FW	[22]

FW, frozen weight and DW, dry weight.