Table 1 Phenylpropanoid contents in white, pale green, and green pak choi
Phenylpropanoid (μg/g dw) | White | Pale green | Green |
|---|---|---|---|
Catechin | 8.06 ± 2.18c | 15.21 ± 1.13a | 12.87 ± 2.25b |
Chlorogenic acid | 27.55 ± 2.17c | 124.47 ± 2.21b | 128.33 ± 4.93a |
Epicatechin | ND | 138.13 ± 2.71b | 168.86 ± 14.26a |
p-coumaric acid | 42.10 ± 0.94b | 53.83 ± 0.87a | 40.65 ± 2.50c |
Ferulic acid | 252.16 ± 12.97c | 451.25 ± 10.19a | 393.53 ± 5.65b |
Rutin | 15.45 ± 0.16b | 7.75 ± 0.24c | 36.04 ± 0.90a |
trans-cinnamic acid | 1.09 ± 0.22b | 2.60 ± 0.16a | 1.11 ± 0.12b |
Quercetin | 9.23 ± 8.10a | 2.87 ± 2.52c | 7.10 ± 3.35b |
Kaempferol | 7.03 ± 3.45a | 3.77 ± 1.33c | 6.81 ± 4.46b |
Total | 362.67 ± 30.19c | 799.88 ± 21.36a | 795.3 ± 38.42b |