Table 1 The yield and chemical composition of the studied plant extracts

Yield (g%)

8.28 ± 0.88^c

17.86 ± 0.74^a

12.27 ± 0.44^b

10.93 ± 0.50^b

Phenolics (mg 4-HCA eq/g extract)

366.42 ± 3.89^a

99.84 ± 28.11^c

248.16 ± 5.82^b

210.35 ± 31.99^b

Flavonoids (mg catechin eq/g extract)

260.42 ± 3.46^a

30.86 ± 0.89^b

9.64 ± 0.10^c

9.645 ± 0.34^c

Anthocyanins (mg Cy-3-glc eq/g extract)

0.75 ± 0.08^c

0.59 ± 0.09^d

1.08 ± 0.08^a

1.04 ± 0.12^b

Flavonols (mg QR eq/g extract)

3.92 ± 0.00^a

1.49 ± 0.71^b

0.98 ± 0.19^b

0.20 ± 0.08^b

Tannins (mg catechin eq/ g extract)

192.50 ± 27.50^a

76.25 ± 0.00^b

41.87 ± 1.87^b

43.75 ± 10.00^b

Triterpenoids (mg UA eq/ g extract)

0.76 ± 0.08^b

1.78 ± 0.04^a

0.45 ± 0.02^c

0.34 ± 0.02^c

Vitamin C (mg/g extract)

0.75 ± 0.01^d

4.16 ± 0.50^b

2.18 ± 0.02^c

11.44 ± 0.10^a

Gallic acid (4.276)

0.04 ± 0.00 ^b

0.06 ± 0.00 ^a

ND

ND

p-Hydroxybenzoic acid (9.631)

0.43 ± 0.01 ^a

0.04 ± 0.00 ^b

ND

0.03 ± 0.00 ^c

Caffeine (10.264)

0.28 ± 0.00 ^a

ND

ND

0.18 ± 0.00 ^b

Vanillic acid (10.923)

0.28 ± 0.00 ^a

0.18 ± 0.00 ^b

0.01 ± 0.00 ^d

0.13 ± 0.00 ^c

Caffeic acid (11.230)

ND

0.23 ± 0.01 ^b

ND

0.67 ± 0.00 ^a

Syringic acid (11.779)

ND

ND

0.01 ± 0.00

ND

Vanillin (12.911)

0.27 ± 0.00 ^a

0.12 ± 0.00 ^b

0.01 ± 0.00 ^d

0.06 ± 0.00 ^c

p-Coumaric acid (14.418)

0.26 ± 0.02 ^a

0.03 ± 0.00 ^b

0.001 ± 0.00 ^d

0.01 ± 0.00 ^c

Ferulic acid (15.458)

1.73 ± 0.01 ^a

0.05 ± 0.00 ^c

0.01 ± 0.00 ^c

0.30 ± 0.04 ^b

Catechol (8.052)

0.77 ± 0.03 ^a

0.02 ± 0.00 ^c

ND

0.09 ± 0.00 ^b

Ellagic acid (16.314)

3.09 ± 0.00 ^a

ND

0.01 ± 0.00 ^b

0.04 ± 0.00 ^b

Benzoic acid (17.413)

24.89 ± 1.64 ^a

1.17 ± 0.04 ^b

ND

0.47 ± 0.00 ^c

o-Coumaric acid (18.138)

0.70 ± 0.01 ^a

0.03 ± 0.00 ^b

ND

0.01 ± 0.00 ^b

Salicylic acid (19.561)

0.43 ± 0.04 ^a

ND

ND

0.04 ± 0.00 ^b

Cinnamic acid (22.793)

3.65 ± 0.16 ^a

0.02 ± 0.00 ^c

ND

0.08 ± 0.00 ^b