Table 1 The concentration of phenolic compounds in the SME.
Peak | Phenolic contents | Retention time (min) | Area (mAU) | Conc. of phenolic compounds (µg/g) |
|---|---|---|---|---|
1 | Gallic acid | 3.57 | 258.34 | 22.77 |
2 | Chlorogenic acid | 4.17 | 8.74 | 1.16 |
3 | Catechin | 4.29 | 20.52 | 4.59 |
4 | Methyl gallate | 5.28 | 33.57 | 1.73 |
5 | Coffeic acid | 5.78 | 26.21 | 2.08 |
6 | Pyro catechol | 6.52 | 9.30 | 1.38 |
7 | Ellagic acid | 7.18 | 3.79 | 0.64 |
8 | Coumaric acid | 8.28 | 9.54 | 0.39 |
9 | Vanillin | 8.92 | 9.77 | 0.35 |
10 | Ferulic acid | 9.56 | 1.65 | 0.37 |
11 | Naringenin | 10.77 | 5.51 | 0.10 |
12 | Rosmarinic acid | 11.78 | 10.87 | 0.52 |
13 | Querectin | 17.63 | 6.41 | 1.19 |
14 | Cinnamic acid | 19.81 | 6.75 | 1.24 |
15 | Kaempferol | 20.86 | 6.39 | 0.85 |
16 | Hesperetin | 21.21 | 11.49 | 0.12 |
