Research Article
Quantitation of Phenolic Compounds Related to Antioxidant and Antiosteoporosis Activities in Ripe and Unripe Maesil (Prunus mume)
Table 4
The contents of compounds 1–9 in each part of the unripe and ripe P. mume fruits.
| Compounds | Ripeness | Content of marker compounds in each part of fruits (mg/g) | Whole | Seed | Flesh |
| 1 | Unripe fruits | 0.79 ± 0.23 | 0.19 ± 0.19 | 0.47 ± 0.26 | Ripe fruits | 0.75 ± 0.44 | 0.17 ± 0.19 | 0.61 ± 0.38 |
| 2 | Unripe fruits | 1.18 ± 0.35 | 1.18 ± 0.12∗ | 0.57 ± 0.24 | Ripe fruits | 0.56 ± 0.27 | 0.27 ± 0.12 | 0.43 ± 0.20 |
| 3 | Unripe fruits | 0.62 ± 0.27 | 0.28 ± 0.20 | 0.36 ± 0.17 | Ripe fruits | 0.59 ± 0.35 | 0.29 ± 0.17 | 0.38 ± 0.25 |
| 4 | Unripe fruits | 1.81 ± 1.06 | 1.09 ± 0.64 | 0.18 ± 0.15 | Ripe fruits | 1.66 ± 1.29 | 1.32 ± 0.98 | 0.11 ± 0.09 |
| 5 | Unripe fruits | 0.16 ± 0.09 | 0.10 ± 0.03 | 0.06 ± 0.05 | Ripe fruits | 0.09 ± 0.04 | 0.09 ± 0.03 | 0.03 ± 0.01 |
| 6 | Unripe fruits | 0.29 ± 0.19 | 0.32 ± 0.26 | 0.17 ± 0.11 | Ripe fruits | 0.22 ± 0.08 | 0.44 ± 0.37 | 0.17 ± 0.07 |
| 7 | Unripe fruits | 1.15 ± 0.53 | 0.42 ± 0.46 | 0.93 ± 0.48 | Ripe fruits | 1.38 ± 0.57 | 0.26 ± 0.14 | 0.84 ± 0.20 |
| 8 | Unripe fruits | 0.90 ± 0.57 | 0.66 ± 0.69 | 0.47 ± 0.24 | Ripe fruits | 0.66 ± 0.34 | 0.50 ± 0.36 | 0.54 ± 0.22 |
| 9 | Unripe fruits | 0.90 ± 0.46 | 0.94 ± 0, 18 | 0.22 ± 0.27 | Ripe fruits | 0.68 ± 0.37 | 0.88 ± 0.08 | 0.18 ± 0.10 |
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All data were repeated with the triplet, nonpair t-test, significant at . |