Table 1.
Total phenolic content in 13 selected plants
| Plant | Family | Total phenolic content (mg GAE/g dw) |
|---|---|---|
| Oregano (Origanum vulgare) | Lamiaceae | 74.01 ± 7.33a |
| Marjoram (Origanum majorana L.) | Lamiaceae | 48.66 ± 3.03b |
| Rosemary (Rosmarinus officinalis) | Lamiaceae | 46.18 ± 3.02b |
| Lemon balm (Melissa officinalis) | Lamiaceae | 42.86 ± 3.04bc |
| Laurel (Laurus nobilis) | Lauraceae | 37.26 ± 2.12c |
| Sage (Salvia officinalis) | Lamiaceae | 26.89 ± 0.49d |
| Basil (Ocinum basilicum) | Lamiaceae | 20.42 ± 0.79de |
| Mustard (Brassica hirta) | Brassicaceae | 20.40 ± 0.37de |
| Turmeric (Curcuma longa L.) | Zingiberaceae | 17.53 ± 0.25ef |
| Chamomile (Matricaria camomila) | Asteraceae | 16.77 ± 0.62ef |
| Mint (Mentha piperita) | Lamiaceae | 10.69 ± 0.33fg |
| Ginger (Zingiber officinalis) | Zingiberaceae | 8.93 ± 0.62g |
| Fennel (Pimpinella anisum) | Apiaceae | 5.98 ± 0.08g |
| Significance | – | *** |
a–gMeans in the same column not followed by a common number are significantly different (P < 0.05; Tukey test)
Significance: *** (P < 0.001), ** (P < 0.01), * (P < 0.05), n.s. = P > 0.05
n = 09 samples by extract