Table 3.
Quantifications of some phenolic compounds identified in the fruit methanolic extract (ME) of F. herrerae J. G. Ortega using HPLC-UV
| Identified PA | Rt (min) | *Conc. (mg /100 g ± SD) | Identified F | Rt (min) | *Conc. (mg /100 g ± SD) |
|---|---|---|---|---|---|
| Benzoic acid | 2.068 | 0.93 ± 0.04 | Rutin | 4.220 | 1.25 ± 0.01 |
| Gallic acid | 4.859 | 11.77 ± 0.08 | Quercitrin | 4.614 | 52.65 ± 0.31 |
| Chlorogenic acid | 11.847 | 19.13 ± 0.20 | Astragalin | 9.760 | 1.49 ± 0.22 |
| Caffeic acid | 11.55 | 45.03 ± 0.45 | Quercetin | 11.460 | 1.42 ± 0.45 |
| Cinnamic acid | 16.292 | 12.64 ± 0.21 | Apigenin | 13.512 | 4.69 ± 0.38 |
| p-Coumaric acid | 17.807 | 0.55 ± 0.29 | Kaempferol | 16.219 | 36.07 ± 0.45 |
| Sinapic acid | 18.721 | 9.07 ± 0.06 | Luteolin | 17.228 | 1.15 ± 0.06 |
| Rosmarinic acid | 20.451 | 0.87 ± 0.09 | Naringenin | 19.948 | 1.26 ± 0.21 |
*Average concentration of three HPLC determinations, F: flavonoids; PA: phenolic acids; Rt; retention time in minutes, SD: standard deviation