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Table 3 The content of caffeic acid, ferulic acid and rosmarinic acid in H. cuspidatus

From: HPLC-DAD analysis of Hyssopus Cuspidatus Boriss extract and mensuration of its antioxygenation property

 

Compounds

Contents (mg/g)

RSD(%)

H. cuspidatus(2017)

caffeic acid

0.403 ± 0.010*

2.36

ferulic acid

0.141 ± 0.003*

2.10

rosmarinic acid

1.238 ± 0.018*

1.44

H. cuspidatus(2018)

caffeic acid

0.451 ± 0.004*

0.99

ferulic acid

0.314 ± 0.002*

0.60

rosmarinic acid

1.296 ± 0.033

2.57

H. cuspidatus(2019)

caffeic acid

0.634 ± 0.004*

0.66

ferulic acid

0.826 ± 0.003*

0.35

rosmarinic acid

1.305 ± 0.008

0.58

  1. Values are presented in mean ± SD, n = 3. * represents the values of different H. cuspidatus sample group are significantly different from each other (P < 0.05)