Table 3.

The average content of eight phenolic compounds in LB fruits from three different regions (μg/g).

Compounds	LBN			LBG			LBQ
	ESM	QAMS	RSD (%)	ESM	QAMS	RSD (%)	ESM	QAMS	RSD (%)
Chlorogenic acid	0.0041	0.0039	2.79	0.0025	0.0026	3.68	0.0068	0.0071	2.89
Caffeic acid	0.0041	0.0040	1.60	0.0048	0.0047	1.02	0.0071	0.0070	1.26
4-Hydroxycinnamic acid	0.0043	0.0045	3.12	0.0071	0.0068	3.27	0.0097	0.0093	2.85
Scopoletin	0.0022	-	-	0.0037	-	-	0.0022	-	-
Ferulic acid	0.0034	0.0036	3.31	0.0017	0.0018	2.52	0.0043	0.0046	4.19
Rutin	0.0126	0.0127	0.39	0.0132	0.0131	0.42	0.0196	0.0196	0.05
Kaempferol-3-O-rutinoside	0.0008	0.0008	0.43	0.0009	0.0009	0.39	0.0009	0.0009	0.38
Narcissoside	0.0009	0.0009	0.46	0.0011	0.0011	0.28	0.0010	0.0010	0.45