Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Table 2

Cinnamic acid composition of the different breadfruit samples.

Materials	Extracts	Caffeic acid (mg/100 gDW)	Chlorogenic acid (mg/100 gDW)	Coumaric acid (mg/100 gDW)	Ferulic acid (mg/100 gDW)
Small pieces	S	2.31 ± 1.26	30.27 ± 35.03	n.q.	n.q.
	T	2.49 ± 1.21	43.30 ± 3.93	n.q.	n.d.
Flour	S1	3.21 ± 0.09	51.88 ± 2.63	n.d.	n.q.
	T1	2.65 ± 1.00	43.80 ± 5.43	n.q.	n.d.

Samples T and T1 are from site P1, and samples S and S1 are from site P2. Values represent the mean of three measurements ± SD. SD = standard deviation. DW = dry weight of the plant material. n.d. = not detected. n.q. = not quantified.