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Table 2 Individual response of phenolic acids subjected to elicitation

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

Phenolic acids Chemical structure Control (mg/g DW) Fold of control
JA YE
rosmarinic acid 2.89 ± 0.86 3.75 4.95
(MW: 360.31 g/mol)
vanillic acid 0.31 ± 0.03 2.80 3.72
(MW: 168.14 g/mol)
chlorogenic acid 0.07 ± 0.01 1.10 1.90
(MW: 354.31 g/mol)
caffeic acid 0.58 ± 0.02 1.30 3.46
(MW: 180.16 g/mol)
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)
  1. Reported values are the means ± S.D. (n = 5); MW = Molecular Weight.
  2. Control = MS medium; JA = MS medium with jasmonic acid; YE = MS medium with yeast extract.