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. 2021 May 12;9:e11193. doi: 10.7717/peerj.11193

Table 2. Total flavonoid compounds identified by HPLC analyses of the 4 ethanolic extracts of thermally stressed tomato seedlings, S. lycopersicum.

No. Compound RT in min Area [mAU*s] Area (%) Amount (%)
Con CS HS1 HS2 Con CS HS1 HS2 Con CS HS1 HS2 Con CS HS1 HS2
1 Catechin 8.85 8.78 8.97 8.98 79.97 17.900 219.50 54.59 70.70 2.87 79.00 37.05 8.39 0.14 25.36 3.08
2 Rutin 16.70 16.71 16.51 16.53 ND* 188.450 52.25 27.53 ND 30.23 18.81 18.69 ND 20.81 54.90 10.65
3 Quercetin 21.43 21.07 21.75 21.43 19.34 392.302 6.09 59.26 17.10 62.94 2.19 40.22 45.31 73.25 19.74 69.44
4 Neringein 22.20 22.20 22.20 22.20 ND ND ND ND ND ND ND ND ND ND ND ND
5 Myricetin 23.54 23.67 23.48 23.34 13.81 6.79 ND 1.84 12.21 1.09 ND 1.25 46.30 2.90 ND 11.77
6 Kampherol 24.45 24.06 24.45 24.41 ND 17.87 ND 4.11 ND 2.87 ND 2.79 ND 2.90 ND 5.06

Notes:

*

ND: Not detected.

Compounds were identified according to RT of the separated signals. Con, Control; CS, Cold-stressed; HS1, First level of heat stress and HS2, Second level of heat stress.