Table 5 Identification and quantification of phenolic acids and flavonoids in ME of L. siceraria as determined by HPTLC a
Compounds | Raw | Pressure cooked | Microwave cooked | Fried |
|---|---|---|---|---|
Phenolic acids | ||||
 Gallic acid | 31.15 ± 0.04 (10.93 ± 0.01) | 24.62 ± 0.32 (17.83 ± 0.23) | nd | 25.32 ± 0.44 (11.33 ± 0.16) |
 p-Coumaric acid | 19.08 ± 0.04 (6.70 ± 0.01) | nd | nd | nd |
 Vanillic acid | 172.79 ± 0.16 (60.66 ± 0.06) | nd | nd | nd |
 Ellagic acid | nd | 34.49 ± 0.42 (24.98 ± 0.25) | 67.46 ± 0.51 (30.57 ± 0.19) | 101.73 ± 0.34 (45.53 ± 0.13) |
Flavonoids | ||||
 Quercetin | 35.45 ± 0.09 (12.44 ± 0.03) | 34.02 ± 0.12 (24.64 ± 0.07) | nd | nd |
 Myrecetin | 43.23 ± 0.29 (15.18 ± 0.10) | 28.61 ± 0.21 (20.73 ± 0.12) | nd | nd |
 Rutin | nd | 199.54 ± 0.55 (144.56 ± 0.32) | 265.62 ± 0.65 (120.36 ± 0.24) | 247.22 ± 0.47 (110.65 ± 0.17) |
 Catechin | nd | nd | nd | 63.25 ± 0.29 (28.31 ± 0.10) |