Table 6.
Content of phenolic acids ( ± SD) in ginger rhizome and nutmeg extracts obtained with the optimal grinding process and storage time.
| Phenolic Compounds (μg/100 mL) |
Ginger Rhizome Extract | Nutmeg Extract | ||
|---|---|---|---|---|
| Ethanol | Ethanol-Water | Ethanol | Ethanol-Water | |
| Caffeic acid | 6.71 ± 0.45 | <LOD | <LOD | <LOD |
| Ellagic acid | 62.58 ± 3.09 a | 26.90 ± 0.38 b | <LOD | <LOD |
| Ferulic acid | 59.99 ± 1.30 a | 49.45 ± 1.28 b | 34.64 ± 2.05 c | 22.47 ± 0.16 d |
| Gallic acid | 53.60 ± 1.86 a | 43.08 ± 4.43 b | <LOD | <LOD |
| p-Coumaric acid | 23.10 ± 1.15 b | 35.99 ± 0.14 a | 19.36 ± 0.63 c | 12.94 ± 0.15 d |
| p-OH-Benzoic acid | 65.08 ± 2.75 a | 39.91 ± 0.13 b | 38.21 ± 0.89 b | 12.38 ± 0.40 c |
| Protocatechuic acid | 19.70 ± 1.93 d | 26.44 ± 0.72 c | 100.87 ± 1.40 a | 75.91 ± 0.55 b |
| Salicylic acid | 26.83 ± 2.67 b | 35.29 ± 2.01 a | 12.58 ± 1.43 c | 11.11 ± 0.75 c |
| Sinapic acid | 13.66 ± 1.45 b,c | 12.58 ± 0.92 c | 25.14 ± 1.74 a | 15.24 ± 0.16 b |
| Syringic acid | 13.98 ± 1.58 b | 11.72 ± 0.18 c | 18.12 ± 0.73 a | 11.55 ± 0.39 c |
| Vanillic acid | 115.19 ± 5.18 a | 83.43 ± 0.70 b | 51.60 ± 0.19 c | 38.26 ± 0.71 d |
LOD—limit of detection; n = 3; ± SD—mean value ± standard deviation; different letters (a–d) within the same line indicate significant differences (one-way ANOVA and Tukey’s test, p ≤ 0.05).