Table 4.

Composition of phenolic compounds, total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity, and FRAP value of Thymus vulgaris and Thymbra spicata obtained by methanolic and ethanolic extraction

Phenolic compound (%)	Approximate	Thymus vulgaris a		Thymbra spicata a
	Rt (min)	80% Methanol	80% Ethanol	80% Methanol	80% Ethanol
Gallic acid	4.78	0.251a ± 0.051	0.167ab ± 0.006	0.059bc ± 0.028	0.032c ± 0.009
4‐Hydroxybenzoic acid	13.209	0.159 ± 0.047	0.085 ± 0.026	0.091 ± 0.016	0.059 ± 0.012
Chlorogenic acid	13.890	0.017 ± 0.007	0.015 ± 0.003	0.072 ± 0.061	0.117 ± 0.002
Syringic acid	17.276	0.062 ± 0.012	0.043 ± 0.007	0.08 ± 0.02	0.054 ± 0.017
Coumaric acid	23.204	0.051 ± 0.008	0.051 ± 0.007	0.053 ± 0.001	0.052 ± 0.001
Rutin	28.021	0.353a ± 0.100	0.325a ± 0.142	0.987b ± 0.075	1.053b ± 0.106
Benzoic acid	31.398	1.471a ± 0.155	1.077ab ± 0.102	0.752bc ± 0.027	0.532c ± 0.078
Cinnamic acid	33.710	0.037a ± 0.003	0.021ab ± 0.001	0.026ab ± 0.011	0.011b ± 0.001
Rosmarinic acid	37.617	13.66b ± 0.145	8.696c ± 0.055	15.645a ± 0.001	7.653d ± 0.009
Quercetin	43.067	0.988 ± 0.402	0.619 ± 0.378	0.599 ± 0.278	0.252 ± 0.019
TPC (mg GAE/g DW)		15.13a ± 0.313	13.57b ± 0.103	13.14b ± 0.135	13.13b ± 0.249
TFC (mg QUE/g DW)		7.285a ± 0.021	6.17b ± 0.100	4.36c ± 0.069	3.24d ± 0.058
DPPHa (IC50, µg/ml)		29.22a ± 0.385	36.77b ± 0.45	35.28b ± 0.45	43.9c ± 0.845
FRAPa (µM Fe+2/g)		30.88a ± 0.02	26.93b ± 0.025	14.99c ± 0.015	14.19d ± 0.01

DPPH: 2,2‐diphenyl‐1‐picrylhydrazyl; FRAP: ferric reducing antioxidant power.

Mean ± SD (n = 2).

^aDifferent letters in the same row denote a significant difference, LSD Fisher's test (p < 0.05).