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Table 1 List of commercially available phenolic compounds tested in this study

From: Reduction of phenolics in faba bean meal using recombinantly produced and purified Bacillus ligniniphilus catechol 2,3-dioxygenase

Compound

Concentration (µM)

Solvent

Gallic acid

50

Water

Chlorogenic acid

35

Water

Procyanidin C1

15

Water

Tannic acid

5

Water

( +)-Catechin

15

Water

Quercetin

15

Water, 1% tween 40

Taxifolin

15

Water, 0.25% methanol

Polydatin (resveratrol-3-β-mono-d-glucoside)

50

Water, 0.8% methanol