Table 1.
Total content of different polyphenols.
| TP (mg GAE/g) |
TET (mg GAE/g) |
TFlav (mg QE/g) |
Chl a (mg/g) |
Chl b (mg/g) |
TAN (mg/100 g) |
TAC (mg/100 g) |
|
|---|---|---|---|---|---|---|---|
| Green | 49.66 ± 2.50 a | 39.96 ± 2.65 b | 17.50 ± 0.87 c | 1.49 ± 0.112 a | 0.82 ± 0.12 a | N.D. | 0.21 ± 0.01 c |
| Yellow | 69.05 ± 3.59 b | 57.41 ± 3.65 a | 29.60 ± 1.00 b | 0.24 ± 0.01 b | 0.33 ± 0.02 b | 0.02 ± 0.002 b | 0.28 ± 0.01 b |
| Red | 106.43 ± 3.83 c | 57.97 ± 3.59 a | 47.48 ± 1.11 a | 0.03 ± 0.01 c | 0.10 ± 0.02 c | 0.07 ± 0.002 a | 0.71 ± 0.01 a |
Data are expressed as the mean of triplicate analyses ± standard deviation, with different superscripts indicating significant differences between the means (p < 0.05). TP, total phenol; TET, total extractable tannin; TFlav, total flavonoid; Chl a, chlorophyll a; Chl b, chlorophyll b; TAN, total anthocyanins; TAC, total carotenoids; N.D., not detected.