Table 2 Total flavonoids contents of the extract of an apple cultivar (Malus domestica cv. Fuji) peel and the apple peel powder by three different powdering methods

Extraction solvent	Total flavonoids contents (mg QE/100 g sample)1)
	Ground apple peel	Freeze-dried apple peel powder	Hot-air dried apple peel powder	Ultrafine particle apple peel powder
Water	90±52)3)nsC	276±5dB	320±14bA	284±8eB
20% MeOH	89±3nsB	351±8cA	340±9abA	361±28dA
40% MeOH	99±5nsD	462±6bB	354±8aC	496±22bA
60% MeOH	101±10nsD	504±7aB	358±10aC	555±22aA
80% MeOH	102±5nsD	465±9bB	328±16abC	503±18abA
100% MeOH	90±3nsD	370±19cB	247±12cC	416±8cA

¹⁾ Total flavonoids contents are expressed as mg quercetin equivalents (QE)/100 g sample.
²⁾ Data are expressed as a mean±SD (n=3).
³⁾ NS, not significantly.
^a-eMean in a column by different superscripts are significant different at p<0.05 by Tukey’s multiple range test.
^A-DMean in a row by different superscripts are significant different at p<0.05 by Tukey’s multiple range test.