Extraction Techniques for Bioactive Compounds and Antioxidant Capacity Determination of Chilean Papaya (Vasconcellea pubescens) Fruit

Table 3

Comparison between free phenolic and bound phenolic compounds from Chilean papaya.

Extraction method	Free phenolic (mg/100 g)			Bound phenolic (mg/100 g)
	Caffeic acid	trans-Ferulic acid	Rutin	p-Coumaric acid	trans-Ferulic acid
AE	ND	ND	2.0 ± 0.1^a	0.1 ± 0.0^a	ND
UE	ND	ND	2.0 ± 0.1^a	0.2 ± 0.0^a	ND
HHPE	ND	ND	1.9 ± 0.2^a	0.2 ± 0.0^a	0.2 ± 0.0^a
HHPE-AE	1.6 ± 0.1^a	0.82 ± 0.1^a	2.8 ± 0.2^b	0.6 ± 0.1^c	0.5 ± 0.1^c
HHPE-UE	1.5 ± 0.1^a	0.86 ± 0.1^a	2.8 ± 0.3^b	0.4 ± 0.0^b	0.3 ± 0.1^b

Not detected. Values are mean ± standard deviation of triplicates; values followed by the same letter in the same column are not significantly different ().