HPLC Analysis and Antioxidant Evaluation of Acteoside-Rich <i>Osmanthus fragrans</i> Extracts

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_left">Analyte</td><td class="align_center">Retention time (min)</td><td class="align_center"><i>r</i><sup>2</sup></td><td class="align_center">Linear range (<i>μ</i>g/mL)</td><td class="align_center">LOQ (<i>μ</i>g/mL)</td><td class="align_center">LOD (<i>μ</i>g/mL)</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left">Acteoside</td><td class="align_center">12.28</td><td class="align_center">0.999</td><td class="align_center">6.25–100</td><td class="align_center">1.79</td><td class="align_center">0.53</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Linearity and sensitivity of the present method.</div>

Journal of Food Quality

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Table 3

Table 3: HPLC Analysis and Antioxidant Evaluation of Acteoside-Rich <i>Osmanthus fragrans</i> Extracts 

Journal of Food Quality

HPLC Analysis and Antioxidant Evaluation of Acteoside-Rich Osmanthus fragrans Extracts

Table 3