Table 3 Composition of the polyphenolic compounds in MCE and IAE determined by HPLC–DAD system

Gallic acid (GA)

63.75 ± 4.19^a

 ± 1.63

69.2 ± 1.15^a

Catechol (Cat)

nd

nd

Chlorogenic acid (CA)

4018.66 ± 125.8^a

717.5 ± 13.17^b

Catechin hydrate (CH)

3298 ± 471.64^a

4925.75 ± 831.52^b

Vanillic acid (VA)

202.25 ± 12.03^a

193.25 ± 72.32^a

Caffeic acid (CafA)

nd

nd

Syringic acid (SA)

nd

nd

(-) Epicatechin (EC)

4417 ± 550.49^a

5245.75 ± 855.36^b

Vanillin (Val)

232.75 ± 75.48^a

94 ± 10.92^b

p-Coumaric acid (PCA)

186.5 ± 47.27^a

88.25 ± 4.99^b

trans-Ferulic acid (TFA)

4377.5 ± 544.04^a

371.25 ± 63.41^b

Rutin Hydrate (RH)

637 ± 17.56^a

206.63 ± 7.36^b

Rosmarinic acid (RA)

470.25 ± 61.81

nd

Myricetin (Myr)

47.25 ± 9.91

nd

Quercetin (QH)

4207.5 ± 91.74^a

10,541.75 ± 957.25^b

trans-Cinnamic acid (TCA)

493.75 ± 67.7^a

654.5 ± 103.19^b

Naringenin (Nar)

nd

nd

Kaempferol (KP)

nd

nd

Apigenin (Api)

nd

nd