Table 1.
Quantification of phenolic contents in Australian native fruits and spices.
| Variables | TPC mg GAE/g |
TFC mg QE/g |
TCT mg CE/g |
TMAC mg C3GE/g |
|---|---|---|---|---|
| Rosella | 5.65 ± 0. 48 b |
1.33 ± 0.10 c | 1.26 ± 1.13 d | 0.08 ± 0.02 |
| Mountain pepper berries | 6.10 ± 0.34 cd | 1.73 ± 0.15 b | 2.37 ± 0.10 b | 0.17 ± 0.03 |
| Lemon aspen | 4.40 ± 0.38 c | 0.79 ± 0.04 d | 1.80 ± 0.35 c | 0.00 ± 0.00 |
| Strawberry gum | 36.57 ± 1.34 a | 15.69 ± 2.69 a | 8.05 ± 0.52 a | 0.00 ± 0.00 |
Total phenolic content (TPC), total flavonoid content (TFC), total condensed tannins (TCT), total monomeric anthocyanin content (TMAC), cyanidin 3-glucoside equivalent (C3GE), gallic acid equivalent (GAE), quercetin equivalent (QE), catechin equivalent (CE). Values are presented as mean ± standard deviation (n = 3) per gram of dry weight. Values within the same column with different superscripts (a–d) are significantly different.