. 2021 Aug 27;10(9):2012. doi: 10.3390/foods10092012

Table 4.

Polyphenolic compounds identified in fresh herbs.

Identified Compound (mg/g)	Rosemary	Thyme	Oregano	Basil	Ginger
Flavones
Hydroxy-Luteolin-glucoside	0.14 ± 0.02	n.d.	n.d.	n.d.	n.d.
Cirsimaritin	0.18 ± 0.12	n.d.	n.d.	n.d.	n.d.
Nepetrin	0.64 ± 0.22	n.d.	n.d.	n.d.	n.d.
Plantaginin	0.35 ± 0.11	n.d.	n.d.	n.d.	n.d.
Luteolin-acetyl-glucuronide	0.33 ± 0.13 ^b	0.38 ±0.34 ^c	0.26 ± 0.11 ^a	n.d.	n.d.
Cirsimarin	0.43 ± 0.11 ^c	n.d.	0.13 ± 0.22 ^b	0.02 ± 0.32 ^a	n.d.
Luteolin–malonyl–glucoside	n.d.	n.d.	0.52 ± 0.14	n.d.	n.d.
Homoplantaginin	n.d.	0.37 ± 0.13 ^b	n.d.	0.05 ± 0.11 ^a	n.d.
Apigenin–glucoside	n.d.	0.28 ± 0.33 ^b	0.09 ± 0.22 ^a	n.d.	n.d.
Luteolin–glucoside	n.d.	0.27 ± 0.21 ^b	0.14 ± 0.22 ^a	n.d.	n.d.
Hydroxycinnamic acids
Luteolin-glucuronide Rosemaryic acid	3.12 ± 0.11 ^c	1.89 ± 0.22 ^b	1.83 ± 0.27 ^a	n.d.	n.d.
Rosemaryic acid	n.d.	0.41 ± 0.45 ^a	0.55 ± 0.56 ^c	0.52 ± 0.67 ^b	n.d.
Luteolin-glucuronide Rosemaryic acid	n.d.	n.d.	n.d.	n.d.	n.d.
Caftaric acid	n.d.	n.d.	n.d.	0.32 ± 0.55	n.d.
Chicoric acid	n.d.	n.d.	n.d.	2318.95 ± 0.21	n.d.
Phenolic terpene
Carnosol	0.15 ± 0.33 ^a	0.62 ±0.33 ^d	0.24 ± 0.55 ^c	0.19 ± 0.23 ^b	n.d.
Carnosic acid	0.62 ± 0.22	n.d.	n.d.	n.d.	n.d.
Hydroxyphenylpropene
Paradol	n.d.	n.d.	n.d.	n.d.	0.13 ± 0.44
Gingerol	n.d.	n.d.	n.d.	n.d.	0.81 ± 0.78
Shogaol	n.d.	n.d.	n.d.	n.d.	0.29 ± 0.33
Hydroxybenzaldehide
Carnosol	0.15 ±0.39 ^a	0.62 ± 0.44 ^d	0.24 ± 0.78 ^c	0.19 ± 0.65 ^b	n.d.
Carnosic acid	0.62 ± 0.87	n.d.	n.d.	n.d.	n.d.
Total	6.01 ± 2.63 ^e	4.25 ± 2.45 ^d	3.79 ± 3.07 ^c	3.44 ± 2.74 ^b	1.25 ±1.55 ^a

Values not sharing the same small letter in a row indicate significant difference between plants; n.d.—not detected.