Table 1.
Total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents of blackthorn fruit extracts.
| Parameter | Solvent | PSE1 | PSE2 |
|---|---|---|---|
| TPC (mg GAE/100 g) | Water | 164.57 ± 3.85 Ab | 152.22 ± 4.90 Bb |
| Methanol | 321.36 ± 9.13 Aa | 217.04 ± 17.99 Ba | |
| Ethanol 50% (v/v) | 318.27 ± 14.85 Aa | 212.72 ± 13.90 Ba | |
| TFC (mg HE/100 g) | Water | 46.06 ± 0.52 Ab | 34.24 ± 1.39 Bab |
| Methanol | 37.58 ± 5.91Ab | 28.18 ± 2.73 Ab | |
| Ethanol 50% (v/v) | 67.88 ± 1.05 Aa | 39.70 ± 3.19 Ba | |
| TAC (mg C3G/100 g) | Water | 2.22 ± 0.03 Ac | 0.68 ± 0.02 Bc |
| Methanol | 9.47 ± 0.21 Ba | 14.38 ± 0.95 Aa | |
| Ethanol 50% (v/v) | 4.11 ± 0.05 Bb | 7.86 ± 0.04 Ab |
PSE1—extracts of P. spinosa fruit from the location in western Serbia; PSE2—extracts of P. spinosa fruit from the location in central Serbia; TPC—total phenolic content; TFC—total flavonoid content; TAC—total anthocyanin content; GAE—gallic acid equivalents; HE—hyperoside equivalents; C3G—cyanidin 3-glucoside equivalents; Different letters within the same row (A,B) and column (a–c) indicate significant differences (p < 0.05).