SL No | Standard compounds | Retention time | λmax(nm) | Quantity of the identified compounds (mg/g DW) | ||
---|---|---|---|---|---|---|
 |  |  |  | Roots | Fruits | Leaves |
1 | Catechin | 3.36 | 278 | 12.82 | 19.48 | 28.38 |
2 | Gallic acid | 4.12 | 269, 216 | ND | ND | 0.18 |
3 | Syringic acid | 8.10 | 268, 216 | ND | ND | 0.30 |
4 | Vanillic acid | 8.61 | 224, 249, 269 | ND | ND | 0.15 |
5 | p-coumaric acid | 10.97 | 264, 286, 310 | ND | ND | 0.80 |
6 | Benzoic acid | 15.33 | 272, 241 | 0.19 | ND | 0.80 |
7 | Naringenin | 20.18 | 277, 292, 308 | ND | 0.50 | ND |
8 | Kaempferol | 25.59 | 361 | ND | 0.06 | ND |
Total phenolic compounds | 13.01 ± 8.93 | 20.04 ± 11.09 | 30.61 ± 11.41 |