Table 2.
Chemical composition of the Omija extract.
| Dibenzocyclooctadiene lignans | Retention time (min) | Concentration (µg/g d.w.) |
| Schisandrin A | 19.92 | 580.00 ± 70.00 |
| Schisandrin B | 29.35 | 140.00 ± 10.00 |
| Schisandrin C | 39.95 | 110.00 ± 10.00 |
| Schisandrol A | 45.54 | 9280.00 ± 110.00 |
| Schisandrol B | 51.99 | 1680 ± 30.00 |
| Angeloylgomisin H | 65.95 | 1890.00 ± 40.00 |
| Gomisin G | 76.35 | 3120.00 ± 90.00 |
| Schisantherin A | 86.55 | 260.00 ± 20.00 |
| Phenolic compounds | Retention time (min) | Concentration (µg/g d.w.) |
| Gallic acid | 2.87 | 56.80 ± 2.81 |
| Syringin | 3.70 | 15.88 ± 1.55 |
| Protocatechuic acid | 5.03 | 259.50 ± 9.58 |
| α-Resorcylic acid | 5.76 | 4.34 ± 0.09 |
| Rutin | 6.22 | 131.25 ± 5.85 |
| Neochlorogenic acid | 6.74 | 21.58 ± 1.12 |
| Chlorogenic acid | 7.06 | 44.90 ± 1.98 |
| p-Hydroxybenzoic acid | 7.76 | 31.25 ± 0.72 |
| Caffeic acid | 8.65 | ND |
| Syringic acid | 9.99 | 3.98 ± 0.10 |
| Vanillic acid | 11.46 | 19.87 ± 0.72 |
| Gentisic acid | 12.01 | 2.52 ± 0.10 |
| p-Coumaric acid | 12.33 | 5.58 ± 0.15 |
| (+) Catechin | 12.89 | 152.23 ± 6.56 |
| Ferulic acid | 13.15 | 2.88 ± 0.09 |
| Salicylic acid | 13.45 | 2.98 ± 0.12 |
| Isoquercitrin | 15.05 | 65.80 ± 1.25 |
| Myricetin | 17.54 | 35.62 ± 0.69 |
| Quercitrin | 18.67 | 88.56 ± 2.12 |
| Quercetin | 24.78 | 52.55 ± 1.15 |
The measurements were performed in triplicates. Mean ± S.D. ND- not detected, below the limit of detection.