Yield, functional properties and nutritional compositions of leafy vegetables with dehydrated food waste and spent coffee grounds

Applied Biological Chemistry

Table 6 Coumarin contents of Japanese hogfennel affected by the varying rates of organic amendments

Treatments	3,4-disenecioylkhellactone	Hyuganin C	Peucedanol-7-o-d-glucopyranoside
Treatments	(mg/100 g)
Control	0.13 ± 0.01^h	2.42 ± 0.72^h	11.08 ± 1.01^g
N	0.64 ± 0.12^e	7.92 ± 1.10^g	45.64 ± 4.21^e
SCGs_0.5	4.41 ± 0.25^d	9.96 ± 1.20^f	42.16 ± 2.12^f
SCGs_1.0	0.41 ± 0.14^g	10.08 ± 2.09^d	46.44 ± 3.11^d
SCGs_2.0	0.43 ± 0.12^f	10.04 ± 1.34^e	46.40 ± 2.65^d
DFWP_0.5	5.08 ± 0.87^c	13.98 ± 2.11^c	53.64 ± 5.97^c
DFWP_1.0	8.81 ± 1.11^a	14.94 ± 2.20^a	62.62 ± 5.11^a
DFWP_2.0	7.21 ± 1.21^b	14.52 ± 1.08^b	59.82 ± 6.09^b
p-value	**	**	*

Control, Untreated treatment; N, Treatment with inorganic fertilizers; SCGs_x.x, Treatment applied at half the recommeded rate (0.5), the recommeded rate (1.0), and double the recommeded rate (2.0) of spent coffee grounds; DFWP_x.x, Treatment applied at half the recommeded rate (0.5), the recommeded rate (1.0), and double the recommeded rate (2.0) of dehydrated food waste powder. Within each column, values follwed by the same letters are not significant difference at p < 0.05
^* and ** are used to indicate statistically significant differences at the p < 0.05 and p < 0.01, respectively