Table 1.
The quantification of phenolics and flavonoids composition of ethanolic extract of Rosmarinus officinalis L. (eeRo) and its fractions: DCM (from dichloromethane), EA (from ethyl acetate), ButOH (from buthanol). Data are reported as means of three determinations.
| Compounds | eeRo mg/g |
DCM mg/g |
EA mg/g |
ButOH mg/g |
|---|---|---|---|---|
| gallic acid | 0.0044 | – | 0.41 | – |
| chlorogenic acid | 0.93 | – | – | 5.35 |
| caffeic acid | 0.28 | 0.01 | 1.75 | – |
| rutin | – | – | – | – |
| rosmarinic acid | 12.381 | 267 | 115 | 7.47 |
| quercetin | 7.9 | – | 27.7 | – |
| kaempferol | – | – | – | – |
| carnosic acid | 89.83 | 23.5 | 9.6 | 5.07 |