Table 3.

Quantitative analysis results of phenolic compounds in different varieties of pea (µg/g).^h

Variety	Coumaric acid	Malic acid	Protocatechuic acid	rosemary acid	pomelo peel
JSP	1.15 ± 0.03d	56.62 ± 0.09d	10.87 ± 0.22d	ndi	ndi
ZW.9	0.52 ± 0.03c	28.28 ± 0.37b	2.94 ± 0.04a	ndi	ndi
DMP	nd	33.95 ± 1.56b	5.57 ± 0.15b	ndi	ndi
XMP	0.08 ± 0.01a	nd	11.51 ± 0.29d	ndi	ndi
ZSHP	3.40 ± 0.07g	42.66 ± 0.10c	16.64 ± 0.60f	0.09 ± 0.00a	ndi
HL604	0.61 ± 0.01c	36.76 ± 2.34b	14.62 ± 1.34e	ndi	0.17 ± 0.03a
ZW.8	3.00 ± 0.05f	27.48 ± 0.32b	8.26 ± 0.06c	ndi	ndi
ZW.6	0.16 ± 0.04ab	17.25 ± 0.17a	nd	ndi	ndi
HMP	0.21 ± 0.04b	nd	2.63 ± 0.05a	0.09 ± 0.01a	ndi
CSRP	1.34 ± 0.07e	47.68 ± 0.39cd	3.52 ± 0.08a	ndi	ndi

a-f Indicates that there are significant differences between different pea varieties with the same in (p < 0.05).

^h Data are presented as means ± SD (n = 3).

^I nd, not detected or lower than limit of quantification.