Table 2.
Contents of phenolic compounds in the aqueous and methanol extracts of bee bread.
| Phenolic Compound | Molecular Formula | Retention Time (min) | Area (mAU × min) | Relative Area (%) |
|---|---|---|---|---|
| Aqueous extract: | ||||
| Gallic acid | C7H6O5 | 5.93 | 1.106 | 1.59 |
| Mangiferin | C19H18O11 | 13.09 | 1.093 | 1.57 |
| Trans 3-hydroxycinnamic acid | C9H8O3 | 15.05 | 40.235 | 57.77 |
| 2-hydroxycinnamic acid | C9H8O3 | 15.77 | 1.379 | 1.98 |
| Methanol extract: | ||||
| Caffeic acid | C9H8O4 | 12.53 | 2.153 | 0.50 |
| Mangiferin | C19H18O11 | 13.09 | 4.170 | 0.97 |
| Trans ferulic acid | C10H10O4 | 14.62 | 1.035 | 0.24 |
| Trans 3-hydroxycinnamic acid | C9H8O3 | 15.05 | 74.221 | 17.31 |
| 2-hydroxycinnamic acid | C9H8O3 | 15.77 | 4.909 | 1.15 |
| Quercetin | C15H10O7 | 17.64 | 18.878 | 4.40 |
| Kaempferol | C15H10O6 | 18.73 | 7.999 | 1.87 |
| Apigenin | C15H10O5 | 19.01 | 9.499 | 2.22 |