Table 11. Polyphenolic Profile of Different Extracts of the G. xanthochymus Fruit^a.

	Fruit Parts
	mg/100 g
Polyphenols	LPe–Methanol	LPu–Methanol	SDR–Methanol	SDS–Ethanol	Significance
Epicatechin	575.26 ± 2.93d	113.01 ± 0.68c	63.35 ± 0.25b	26.031 ± 0.08a	P < 0.001
Catechin	ND	25.25 ± 0.6b	819.49 ± 0.81c	ND	P < 0.001
Gallic acid	149.67 ± 2.26c	ND	24.09 ± 0.17b	ND	P < 0.001
Chlorogenic acid	88.83 ± 2.19c	5.77 ± 0.23a	20.43 ± 0.33b	149.78 ± 0.27d	P < 0.001
Syringic acid	10.85 ± 0.84c	0.38 ± 0.03a	ND	7.10 ± 0.08b	P < 0.001
Coumaric acid	ND	6.15 ± 0.09b	ND	ND	P < 0.001
Cinnamic acid	ND	6.10 ± 0.05b	ND	ND	P < 0.001
Sinapic acid	ND	ND	ND	75.98 ± 0.38b	P < 0.001

^aNote: All the values are mean ± SEM. Mean values with the same superscript letters in the given row are not significantly different whereas those with different superscript letters are significantly (P < 0.001) different as judged by Duncan’s multiple range test. LPe–methanol–methanol extract of the lyophilized peel; LPu–methanol–methanol extract of the lyophilized pulp; ND—not detected; SDR–ethanol–ethanol extract of the sun-dried rind; and SDS–methanol–methanol extract of the sun-dried seed.