Characterization of the Omija (Schisandra chinensis) Extract and Its Effects on the Bovine Sperm Vitality and Oxidative Profile during In Vitro Storage
Table 2
Chemical composition of the Omija extract.
Dibenzocyclooctadiene lignans
Retention time (min)
Concentration (µg/g d.w.)
Schisandrin A
19.92
580.00 ± 70.00
Schisandrin B
29.35
140.00 ± 10.00
Schisandrin C
39.95
110.00 ± 10.00
Schisandrol A
45.54
9280.00 ± 110.00
Schisandrol B
51.99
1680 ± 30.00
Angeloylgomisin H
65.95
1890.00 ± 40.00
Gomisin G
76.35
3120.00 ± 90.00
Schisantherin A
86.55
260.00 ± 20.00
Phenolic compounds
Retention time (min)
Concentration (µg/g d.w.)
Gallic acid
2.87
56.80 ± 2.81
Syringin
3.70
15.88 ± 1.55
Protocatechuic acid
5.03
259.50 ± 9.58
α-Resorcylic acid
5.76
4.34 ± 0.09
Rutin
6.22
131.25 ± 5.85
Neochlorogenic acid
6.74
21.58 ± 1.12
Chlorogenic acid
7.06
44.90 ± 1.98
p-Hydroxybenzoic acid
7.76
31.25 ± 0.72
Caffeic acid
8.65
ND
Syringic acid
9.99
3.98 ± 0.10
Vanillic acid
11.46
19.87 ± 0.72
Gentisic acid
12.01
2.52 ± 0.10
p-Coumaric acid
12.33
5.58 ± 0.15
(+) Catechin
12.89
152.23 ± 6.56
Ferulic acid
13.15
2.88 ± 0.09
Salicylic acid
13.45
2.98 ± 0.12
Isoquercitrin
15.05
65.80 ± 1.25
Myricetin
17.54
35.62 ± 0.69
Quercitrin
18.67
88.56 ± 2.12
Quercetin
24.78
52.55 ± 1.15
The measurements were performed in triplicates. Mean ± S.D. ND- not detected, below the limit of detection.
