Table 2.
HPLC analysis of ethanolic extracts for phenolic compound contents
| Phenolic standard compounds | Standard retention time RT (min) |
Ocimum basilicum
(μg/g) |
Thymus
algeriensis (μg/g) |
|---|---|---|---|
| Gallic acid | 6.8 | 17.61 | 10.49 |
| 3,4-dihydroxy benzoic acid | 10.7 | 21.56 | 1.42 |
| 4-hydroxy benzoic acid | 15.7 | 46.29 | 10.03 |
| 2,5 dihydroxybenzoic acid | 17.2 | 52.14 | 778.76 |
| Chlorogenic acid | 18.2 | 25.11 | 22.68 |
| Vanillic acid | 19.2 | 138.24 | 182.67 |
| Epicatechin | 21.3 | 225.01 | 824.79 |
| Caffeic acid | 22.7 | 6.48 | 33.30 |
| p-coumaric acid | 26.1 | 12.83 | 83.80 |
| Ferulic acid | 30.1 | 25.00 | 34.30 |
| Rutin | 45.6 | 476.28 | 280.39 |
| Ellagic | 47.7 | 27.64 | 374.58 |
| Naringin | 49.7 | 21.02 | 120.67 |
| Quercetin | 70.4 | 0.36 | 2.84 |
| Cinnamic acid | 71.1 | 54.68 | 20.51 |