Table 2. Organic acid contents of extracts from non-steaming and steaming corni fructus

Samples¹⁾	Organic acid (g/100 g)
Samples¹⁾	Oxalic acid	Citric acid	Malic acid	Formic acid	Gallic acid
UCH	11.22±1.85^c²⁾	15.95±0.30^a	4.09±0.30^b^c	2.17±0.01^b	1.97±0.04^c
SCH	16.30±0.27^a	10.41±0.68^c	2.28±0.05^d	2.01±0.04^b	2.93±0.06^b
UCE	7.07±0.42^d	12.99±0.24^b	5.28±0.31^a	2.51±0.46^a	1.32±0.05^d
SCE	13.21±0.73^b	6.94±0.20^d	4.38±0.05^b	2.16±0.02^b	3.58±0.19^a
UCM	11.14±0.30^c	13.26±0.20^b	5.35±0.02^a	1.97±0.04^b	1.71±0.00^c
SCM	13.49±0.42^b	10.82±0.07^c	3.98±0.17^c	1.86±0.02^b	3.00±0.44^b

¹⁾UCH, hot-water extract of untreated Corni fructus; SCH, hot-water extract of steam-treated Corni fructus; UCE, 50% ethanol extract of untreated Corni fructus; SCE, 50% ethanol extract of steam-treated Corni fructus; UCM, 50% methanol extract of untreated Corni fructus; SCM, 50% methanol extract of steam-treated Corni fructus.
²⁾Means±SD (n=3) with different letters (a-d) above bars are significant differences by Duncan's multiple range test (p<0.05).