Table 5.
Identified phenolic compounds of Tamarindus indica, Cinnamomum verum, and Alpinia galanga extracts using HPLC analysis
| Phenolic group | Compound name | Plant | |||||||
|---|---|---|---|---|---|---|---|---|---|
|
| |||||||||
| T. indica | C. verum | A. galanga | |||||||
|
|
|
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| Rt (min) | mg/g dry plant | Rt (min) | mg/g dry tissue | Rt (min) | mg/g dry tissue | ||||
| Benzoic acid | Vanillic | 24.8 | 0.016 | 25.6 | 0.027 | 26.3 | 0.014 | ||
| Protocatechuic acid | 9.9 | 0.085 | 10.3 | 0.032 | 10.1 | ND | |||
| p-Hydroxybenzoic acid | 15.1 | ND | 15.7 | ND | 16.0 | 0.009 | |||
| Syringic acid | 23.0 | 0.022 | 24.0 | ND | 24.8 | 0.019 | |||
| Cinnamic acid | Cinnamic | 42.8 | 0.00017 | 43.4 | 5.40 | 45.7 | 1.018 | ||
| p-Coumaric acid | 37.2 | ND | 37.8 | 3.81 | 37.2 | 0.187 | |||
| Chlorogenic acid | 20.6 | ND | 21.4 | ND | 22.5 | 0.092 | |||
| Caffeic acid | 21.4 | 0.0079 | 22.2 | ND | 23.2 | ND | |||
| Ferulic acid | 32.4 | ND | 33.4 | ND | 35.5 | 0.074 | |||
| Sinapinic acid | 33.8 | ND | 34.7 | 0.022 | 36.3 | 0.003 | |||
| Rosmarinic | 40.0 | 0.0304 | 40.0 | ND | 42.6 | 0.177 | |||
| Flavonoid | Rutin | 36.2 | 0.0350 | 36.7 | 0.045 | 38.4 | 0.018 | ||
| Quercetin | 43.5 | 0.0663 | 46.7 | 0.014 | 46.7 | 0.014 | |||
| Naringin | 37.8 | ND | 45.7 | ND | 40.6 | ND | |||
| Kaempferol | 46.5 | ND | 47.0 | 0.077 | 49.6 | 0.11 | |||
| Myricetin | 39.5 | ND | 42.0 | ND | 42.0 | ND | |||
| Apigenin-7-glucoside | 38.8 | 0.0354 | 39.4 | ND | 40.6 | 0.093 | |||
| Apigenin | 46.0 | ND | 46.5 | 0.149 | 48.9 | ND | |||
| Chrysin | 52.0 | ND | 52.4 | 0.014 | 54.7 | 0.226 | |||
| Hesperidin | 38.5 | ND | 39.0 | ND | 41.0 | ND | |||
| Catechin | 18.6 | 0.038 | 19.4 | ND | 20.2 | 0.21 | |||
HPLC, high performance liquid chromatography; Rt, retention time; ND, not detected.