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Naringenin, vanillin, and catechin were the major phenolics observed in the pickled soybeans and pickling solutions.
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Chlorogenic acid and rutin were the major phenolics in both processed pomaces (Table 1).
Malvidin glucosides were the major phenolics in the non-pomace residue.
Our results indicated that DHCs are major phenolics and significantly contribute to antioxidant capacity.
Finally, the P. lanceolata tea was analysed for its polyphenolic content, and major phenolics were identified.
Q-TOF UPLC/MS analyses showed three major phenolics; -epicatechin, procyanidin B1, and procyanidin B2.
The major phenolics include flavonoids, coumarins and caffeic acid derivatives [ 48].
It suggested that major phenolics of A. precatorius were mainly located in water extract.
Q-TOF UPLC/MS analyses revealed three major phenolics from the non-anthocyanin fraction; epicatechin, procyanidin B1, and procyanidin B2.
Finally, the P. lanceolata herbal tea was analysed for its polyphenolic content, and major phenolics were identified.
The major difference is observed in the phenolic ring, where the distal hydroxyl moieties in the two isotypes are 1.4 Å apart.
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