Phenolic profile
|
100% Plantain
|
PSC
|
PSR
|
PSO
|
PSRO
|
Cerolina
|
---|
Catechin
|
29.54a
|
0.00b
|
0.00b
|
0.00b
|
0.00b
|
0.00b
|
p-coumaric acid
|
nd
|
0.34e
|
0.39d
|
0.46c
|
0.71a
|
0.51b
|
Epicatechin
|
4.30a
|
nd
|
nd
|
nd
|
nd
|
nd
|
p-hydroxybenzoic acid
|
5.92a
|
0.02b
|
0.02b
|
0.02b
|
0.02b
|
0.02b
|
Gallic acid
|
43.79a
|
25.33e
|
26.51d
|
29.80c
|
31.26b
|
22.90f
|
Caffeic acid
|
10.74a
|
2.75d
|
3.30c
|
4.61b
|
4.61b
|
2.55e
|
Syringic acid
|
5.26a
|
0.02b
|
0.02b
|
0.02b
|
0.01b
|
0.01b
|
Ferulic acid
|
3.40f
|
5.16d
|
6.43c
|
8.41b
|
12.73a
|
4.13e
|
Apigenin
|
5.90a
|
nd
|
nd
|
nd
|
nd
|
nd
|
Luteolin
|
18.39d
|
16.31f
|
18.50c
|
21.91b
|
23.60a
|
17.44e
|
Naringenin
|
1.32a
|
0.01b
|
0.01b
|
0.01b
|
0.01b
|
0.01b
|
Kaempferol
|
24.22c
|
21.51e
|
23.27d
|
28.53b
|
30.64a
|
19.82f
|
Naringenin chalcone
|
1.32a
|
nd
|
nd
|
nd
|
nd
|
nd
|
Quercetin
|
23.46e
|
24.28d
|
29.64c
|
32.59b
|
37.13a
|
24.03f
|
Chlorogenic acid
|
nd
|
42.25c
|
42.25c
|
46.88b
|
59.78a
|
42.58d
|
Myricetin
|
21.23f
|
28.41e
|
32.08c
|
32.55b
|
38.41a
|
30.64d
|
Isorhamnetin
|
2.10a
|
0.03c
|
0.05b
|
0.03b
|
0.02b
|
0.02b
|
3,5-dicaffeoylquinic acid
|
1.10f
|
27.17e
|
29.64c
|
35.30b
|
41.59a
|
28.89d
|
4,5-dicaffeoylquinic acid
|
2.65e
|
39.96c
|
42.25c
|
44.20b
|
51.28a
|
37.32d
|
Rutin
|
6.51a
|
nd
|
nd
|
nd
|
nd
|
nd
|
Total
|
211.18f
|
233.55d
|
257.73c
|
285.33b
|
331.81a
|
230.86e
|
- Key: 100% Plantain flour; PSC: Plantain: Soycake (70:30%); PSR: Plantain: Soycake: Rice bran (65:30:5%); PSO: Plantain: Soycake: Oat bran (65:30:5%); PSRO: Plantain: Soycake: Rice bran: Oat bran (60:30:5:5); Cerolina: a commercial flour meal; Nd: Below detectable limit