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Table 1 Contents (mg/g) of phenolic compounds in ethanol extracts of M.communis L. leaves subjected to different drying treatments

From: Drying methodology effect on the phenolic content, antioxidant activity of Myrtus communis L. leaves ethanol extracts and soybean oil oxidative stability

Phenolic compounds Accurate mass
[M – H]
EE_Tamb EE_70 EE_100 EE_120 EE_MW
Phenolic acids
Gallic acid 169.0146 0.98 ± 0.06b,c 1.07 ± 0.14b 0.76 ± 0.04c 0.21 ± 0.03d 2.23 ± 0.11a
Caffeic acid 179.0351 0.18 ± 0.03b 0.21 ± 0.04b 0.14 ± 0.02b 0.14 ± 0.04b 0.35 ± 0.06a
Flavonoids
Myricetin 3-O-rhamnoside 463.0891 0.46 ± 0.04b 0.49 ± 0.04b 0.37 ± 0.06b 0.24 ± 0.03c 0.71 ± 0.06a
Quercetin 3-O-glucoside 463.0955 0.15 ± 0.02b 0.16 ± 0.04a,b 0.11 ± 0.04b 0.08 ± 0.01b 0.24 ± 0.03a
Quercetin 3-O-rhamnoside 447.0769 0.23 ± 0.06c 0.42 ± 0.03b ND ND 0.67 ± 0.06a
Myricetin 317.0307 0.38 ± 0.07c 0.76 ± 0.06b 0.32 ± 0.06c 0.27 ± 0.05c 1.02 ± 0.02a
Quercetin 301.0357 0.42 ± 0.01b 0.48 ± 0.06b 0.31 ± 0.06c 0.12 ± 0.01d 0.77 ± 0.02a
Kaempferol 285.0407 0.12 ± 0.02a 0.14 ± 0.05a 0.11 ± 0.04a 0.09 ± 0.02a 0.16 ± 0.04a
  Total 2.12 ± 0.13c 2.87 ± 0.22b 1.50 ± 0.13d 1.08 ± 0.09d 4.27 ± 0.30a
  1. HPLC profile was investigated as explained in Materials and Methods in Myrtle leaves ethanol extract subjected to different drying treatments. (EE_Tamb): leaves were dried at room temperature (16 °C); (EE_70, EE_100, and EE_120): leaves were oven dried at 70 °C, 100 °C, and 120 °C, respectively; (EE_MW): leaves were dried in microwave as reported in Materials and Method. Each value is the mean of 3 independent trials ± S.D. Data sharing different letter are significantly different at p < 0.05 (one-way ANOVA followed by Tukey Post hoc test)
  2. ND: Not detected