HCT 116% at 100 ppm | HePG 2% at 100 ppm | MCF 7% at 100 ppm | Sample |
0.0 | 49.5 | 38.5 | Casein-chlorogenic acid |
1.5 | 65.7 | 0.0 | WPI-chlorogenic acid |
9.2 | 95.1 | 40.6 | Chlorogenic acid |
0.0 | −114 | 15.5 | Casein-caffeic acid |
0.0 | 45.8 | 21.5 | WPI-caffeic acid |
0.0 | 67.1 | 47.8 | Caffeic acid |
0.0 | 48.4 | 11.3 | Casein-gallic aicd |
0.0 | 45.8 | 8.7 | WPI-gallic acid |
76.8 | 100 | 84.4 | Gallic acid |
5.1 | 83.8 | 9.5 | Casein-vanillin |
10.2 | 26.3 | 24.4 | WPI-vanillin |
28.3 | 95.1 | 71.4 | Vanillin |
0.0 | 46.9 | 3.8 | Casein-rosemarinic acid |
0.0 | 23.5 | 23.8 | WPI-rosemarinic acid |
32.1 | 67.1 | 51.1 | Rosemarinic acid |
3.1 | 51.1 | 0.0 | Casein-catechin |
1.4 | 72.1 | 25.4 | WPI-catechin |
58.7 | 72.2 | 30.4 | Catechin |
0.0 | −58 | 29 | Casein-qurecetin |
0.0 | 80.3 | 27.6 | WPI-qurecetin |
7.0 | 82.2 | 50.5 | Qurecetin |
0.0 | 71.5 | 11.4 | Casein- tannic acid |
0.0 | 78.7 | 15.2 | WPI-tannic acid |
13.8 | 96.4 | 28.4 | Tannic acid |
11.5 | 80 | 28.2 | Casein-tannins (walnut) |
2.6 | 35.5 | 6.4 | WPI-tannins (walnut) |
15 | 90.2 | 52.6 | Tannins (walnut) |
1.4 | 73.5 | 6.2 | Casein-tannins (green tea) |
15.5 | 72.5 | 17.6 | WPI-tannins (green tea) |
33.2 | 100 | 45.3 | Tannins (green tea) |
0.0 | 36.8 | 40.1 | Casein |
0.0 | 78.7 | 21.1 | WPI |
5.3 | 0.0 | 32.2 | Buffer |
1.0 | 1.0 | 3.0 | DMSO |
0.0 | 0.0 | 0.0 | Negative control |