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. 2022 Dec 14;11(24):3516. doi: 10.3390/plants11243516

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Effect of exposure to different temperatures (15, 20, 25, and 30 °C) on (A) total phenolic content, (B) total flavonoid content, (C) total phenolic acids content, and (D) total rosmarinic acid content determined by HPLC-HRMS of in vitro cultures and micropropagated plants of Lavandula viridis and Thymus lotocephalus. For each species, the results were analyzed by one-way analysis of variance (ANOVA) and the graph bars followed by different letters (a–e) are significantly different at p < 0.05 (Duncan’s New Multiple Range Test).