Table 1. Chemical Composition of Investigated Lemon Balm Extracts ^{a, b, c}.

Sample (mg/g d.e.)	E1		E2		E3
	X	U	X	U	X	U
Phenolic acids
Trans-cinnamic acid	1.28A	0.14	0.37A,B	0.04	1.34B	0.15
Caffeic acid	0.44A	0.02	0.19A,B	0.01	0.45B	0.02
P-coumaric acid	0.30A	0.03	0.12A,B	0.01	0.34B	0.03
Chlorogenic acid	8.86A	0.44	4.29A,B	0.21	8.78B	0.44
Rosmarinic acid	107.22A	6.43	42.38A,B	2.54	109.44B	6.57
Ferulic acid	0.34A	0.02	0.22A,B	0.01	0.36B	0.02
Gallic acid	0.77A,B	0.12	0.07A,C	0.01	0.11B,C	0.02
Flavonoids
Quercetin	0.69A,B	0.05	1.84A,C	0.13	1.08B,C	0.08
Rutin	< LOD		< LOD		< LOD
Quercitrin	< LOD		< LOD		< LOD
Total phenolic content (mg GAE/g d.e.)	73.39 ± 6.25		73.39 ± 6.25		73.19 ± 4.09
Total flavonoid content (mg QE/g d.e.)	6.23 ± 0.39 A		10.95 ± 0.48 A,B		6.38 ± 0.49 B

Abbreviations: d.e., dried extract; LOD, limit of detection; U, expanded measuring uncertainty with coverage factor k = 2; GAE, gallic acid equivalents; QE, quercetin equivalents.

^aValues are expressed as mean ± SD µg/mL unless otherwise indicated.

^b E1: Ethanolic (70%) macerate; E2: Aqueous extract obtained under solvent reflux; E3: Ethanolic (70%) extract obtained under solvent reflux.

^cA, B, C sharing the same letter denotes groups' statistically significant differences.