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

All data were repeated with the triplet, nonpair t-test, significant at .