Identification of Polyphenols and Anti-Oxidant Capacity of Piper aduncum L

Table 1: Polyphenol Content (µg/g Dry Matter) in P. aduncum L Ethanol Extracts (mean ± SEM, n = 4) from Different Geographical Sub-Regions

Voucher	MCN-381-4	MCN-381-3	MCN-381-1	MCN-381-5	MCN-381-2
Compound	San Isidro	Honolulo	Tingo María	Tulumayo	Marona Baja
Gallic acid	0.91 ± 0.03¹^a	0.85 ± 0.01^b	0.70 ± 0.02^c	0.52 ± 0.01^d	0.39 ± 0.02^e
Catechin	0.94 ± 0.02^a	0.96 ± 0.03^a	0.95 ± 0.04^a	0.94 ± 0.03^a	0.92 ± 0.02^a
Chlorogenic acid	0.67 ± 0.04^a	0.55 ± 0.01^b	0.52 ± 0.01^c	0.39 ± 0.04^d	0.22 ± 0.03^e
Epicatechin	1.34 ± 0.02^a	1.33 ± 0.04^a	1.33 ± 0.01^a	1.28 ± 0.02^a	1.29 ± 0.03¹^a
Quercetin-3-rutinoside (rutin)	1.29 ± 0.03^a	1.22 ± 0.01^b	1.09 ± 0.04^c	0.81 ± 0.05^d	0.64 ± 0.01^e
Quercetin-3-rhamnoside (quercitrin)	1.16 ± 0.03^a	1.16 ± 0.04^a	1.14 ± 0.03^a	1.10 ± 0.02^a	1.08 ± 0.02^a
Phloridzin	6.00 ± 0.03^a	5.58 ± 0.02^a	5.50 ± 0.02^a	4.29 ± 0.02^a	3.99 ± 0.02^a
Quercetin	16.37 ± 0.01^a	15.23 ± 0.02^b	14.74 ± 0.05^c	11.11 ± 0.09^d	9.23 ± 0.02^e
Phloretin	0.38 ± 0.01^a	0.29 ± 0.01^b	0.22 ± 0.02^c	0.13 ± 0.01^d	0.10 ± 0.01^e
TOTAL	29.06 ± 0.22^a	27.17 ± 0.19^b	26.19 ± 0.24^c	20.57 ± 0.29^d	17.86 ± 0.18^e

¹ Different letters in the same row indicate statistical differences (p < 0.05).