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Table 2 TPC, TFC, CTC, and MAC of goji berry

From: Comparative studies on phenolic profiles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum)

Sample no. TPC (mg GAE/g) TFC (mg CAE/g) CTC (mg CAE/g) MAC (mg/g)
R1 3.12 ± 0.28e 2.67 ± 0.21c 1.24 ± 0.28e .25 ± 0.98d
R2 2.87 ± 0.28e 2.78 ± 0.21c 1.17 ± 0.28e .22 ± 0.98d
R3 2.17 ± 1.00f 2.69 ± 0.21c 1.06 ± 0.28e .21 ± 0.98d
R4 4.48 ± 1.00d 3.16 ± 0.21c .86 ± 0.28e .28 ± 0.98d
B1 9.01 ± 0.77a 10.37 ± 0.11b 17.36 ± 1.00d 60.52 ± 1.00c
B2 8.08 ± 1.00b 12.32 ± 0.25a 23.51 ± 1.00a 82.58 ± 0.95a
B3 8.95 ± 0.77a 11.90 ± 0.25a 22.13 ± 1.00b 82.41 ± 0.95a
B4 7.26 ± 1.00c 9.77 ± 0.11b 20.49 ± 1.00c 65.94 ± 1.00b
  1. Data were expressed as mean ± standard deviation (n = 3). The data in the same column marked with different small case letters were significantly (p < .05) different
  2. TPC total phenolic content, TFC total flavonoid content, CTC condensed tannin content, MAC monomeric anthocyanin content