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Table 8 Phenolic contents of shallot-enriched plantain biscuits

From: Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit

Phenolic acids

*STA

COMBIS

SB0

SB20

Area

Conc. (mg/g)

Area

Conc. (mg/g)

Area

Conc. (mg/g)

Hydroxybenzoic acid

1.30

722.66

1.94

897.07

2.41

1010.36

2.71

Cinnamic acid

1.85

167.29

0.45

348.75

0.94

436.58

1.17

Ferulic acid

2.18

44.93

0.12

161.94

0.44

246.78

0.66

Gallic acid

6.12

124.44

0.33

165.80

0.45

243.53

0.65

Caffeic acid

2.63

–

–

83.93

0.23

153.67

0.41

Protocatechuic A

4.02

–

–

42.49

0.11

114.72

0.31

  1. COMBIS: Commercial onion biscuit; SB0: 100% Plantain biscuit, SB20: 80% Plantain + 20% Shallot biscuit. *STA: Standard retention time