Exploration of Foods and Foodomics

Table 4.

Concentration (mg g^–1 of dry sample) of main phenolic compounds and antioxidant activity (DPPH and ABTS methods, expressed as TE, and TPC expressed as GAE) in SWE extracts of Mentha x rotundifolia from different annuities obtained with a s/v of 0.08 g mL^–1 at 120ºC for 5 min and with 2 extraction cycles

Samples	Concentration (mg g^–1 of dry sample)					TPC (GAE, mg mL^–1)	ABTS (TE, mg mL^–1)	DPPH (TE, mg mL^–1)
Samples	Luteolin 7-O-glucoside	Rosmarinic acid	Salvianolic acid B	Caffeic acid	Chlorogenic acid	TPC (GAE, mg mL^–1)	ABTS (TE, mg mL^–1)	DPPH (TE, mg mL^–1)
MR14	0.047 (0.003)*^,^a	4.16 (0.02)^a	0.49 (0.01)^a	0.059 (0.006)^a	0.004 (0.001)^a	6.8 (0.5)^b	11.6 (1.4)^a	11.0 (0.3)^a
MR15	0.051 (0.001)^a	3.62 (0.02)^a^,^b	0.32 (0.02)^a	0.06 (0.01)^a	0.0044 (0.0003)^a	8.2 (0.8)^a	16.2 (0.6)^a	11.0 (1.2)^a
MR16	0.050 (0.006)^a	3.36 (0.04)^b	0.345 (0.001)^a	0.039 (0.005)^a	0.0032 (0.0003)^a	5.7 (0.1)^b	13.41 (1.69)^a	12.4 (0.1)^a
MR17	0.06 (0.03)^a	2.5 (0.1)^c	0.5 (0.1)^a	0.043 (0.008)^a	0.0033 (0.0007)^a	6.5 (0.2)^b	15.75 (1.17)^a	10.4 (0.4)^a

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Mean value and standard deviation in parentheses (n = 3); ^a,b,c different letters in the same column indicate significant (P < 0.05) differences among extracts of M. rotundifolia collected in different annuities