Table 1 Phenolic compounds content of native and treated M. myristica flour

Chlorogenic acid

4.36 ± 0.09^a

2.08 ± 0.07^b

4.02 ± 0.06^a

0.54 ± 0.01^c

Caffeic acid

4.29 ± 0.03^a

2.16 ± 0.04^c

3.09 ± 0.02^b

0.99 ± 0.01^d

Gallic acid

1.99 ± 0.02^a

1.27 ± 0.02^c

1.81 ± 0.01^b

0.4 ± 0.01^d

p-Coumaric acid

1.85 ± 0.02^a

0.88 ± 0.01^c

1.66 ± 0.02^b

ND

Ellagic acid

4.19 ± 0.03^a

2.94 ± 0.02^c

3.66 ± 0.04^b

1.06 ± 0.01^d

Quercetin

8.01 ± 0.05^a

2.28 ± 0.04^c

5.33 ± 0.04^b

1.34 ± 0.03^d

Rutin

4.41 ± 0.06^a

2.16 ± 0.02^c

3.45 ± 0.05^b

1.18 ± 0.02^d

Luteolin

3.37 ± 0.04^a

1.71 ± 0.01^c

2.55 ± 0.02^b

0.82 ± 0.01^d

Catechin

0.85 ± 0.03^a

0.41 ± 0.01^c

0.72 ± 0.02^b

ND