The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study

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Table 2 Individual response of phenolic acids subjected to elicitation

Phenolic acids	Chemical structure	Control (mg/g DW)	Fold of control
Phenolic acids	Chemical structure	Control (mg/g DW)	JA	YE
rosmarinic acid		2.89 ± 0.86	3.75	4.95
(MW: 360.31 g/mol)		2.89 ± 0.86	3.75	4.95
vanillic acid		0.31 ± 0.03	2.80	3.72
(MW: 168.14 g/mol)		0.31 ± 0.03	2.80	3.72
chlorogenic acid		0.07 ± 0.01	1.10	1.90
(MW: 354.31 g/mol)		0.07 ± 0.01	1.10	1.90
caffeic acid		0.58 ± 0.02	1.30	3.46
(MW: 180.16 g/mol)		0.58 ± 0.02	1.30	3.46
p-coumaric acid		0.04 ± 0.03..	2.40	3.50
(MW: 164.16 g/mol)
sinapic acid		0.14 ± 0.04	2.50	1.82
(MW: 224.21 g/mol)		0.14 ± 0.04	2.50	1.82

Reported values are the means ± S.D. (n = 5); MW = Molecular Weight.
Control = MS medium; JA = MS medium with jasmonic acid; YE = MS medium with yeast extract.