Table 1.

Phytochemical profile of the extracts.

Extract	Total Phenolic Content (mg GAE/g)	Total Flavonoid Content (mg RE/g)	Total Phenolic Acid Content (mg CAE/g)	Total Flavonol Content (mg CE/g)
TP-Aq	179.91 ± 0.67 a	19.94 ± 0.34 c	55.74 ± 1.43 a	3.60 ± 0.08 c
TP-EA	64.51 ± 0.56 c	28.97 ± 0.46 a	0	19.63 ± 0.42 b
TP-MEOH	129.79 ± 0.72 b	24.85 ± 0.45 b	9.32 ± 1.45 b	33.71 ± 0.13 a

TP-Aq: Tambourissa peltata Baker aqueous extract; TP-EA: T. peltata ethylacetate extract; TP-MEOH: T. peltata methanolic extract; GAE: gallic acid equivalent; RE: rutin equivalent; CAE: caffeic acid equivalent; CE: catechin equivalent. Different letters (a–c) indicate significant differences between the tested extracts (p < 0.05).