peppermint Conventional and organic spices contained similar levels of phenolic
ID: 78492 • Letter: P
Question
peppermint
Conventional and organic spices contained similar levels of phenolic acids.
The organic peppermint leaves and flowers had greater p-coumaric acid, pebrellin, eriodictyol 7-O-rutinoiside, tricetin 3-O-glucoside 5-O-rhamnoside, eriocitrin, kaempferol 7-O-rutinoside, luteolin 7-O-neohesperidoside, narirutin, hesperidin, isosafrole, cyclohexanecarboxylic acid, gardenin D, 5,6-dihydroxy-4,7,8-trimethoxyflavone and gardenin content than the conventional counterpart, and both had same levels of gallic, caffeic and syringic acids, as well as catechin and epigallocatechin gallate (EGCG) contents,
(Ps: the material for this experiment is noted as commercial dry peppermint spice, and it is always made by peppermint leaves and flowers)
Could you help me to revise that , just make the sentence more fluency, and change the sentance structure.
Explanation / Answer
Peppermint
Identical amount of phenolic acids were present in both conventional and organic spices.
Compared to the conventional peppermint, the flower and leaves of organic peppermint having higher amounts of chemical contents such as, cyclohexanecarboxylic acid, eriocitrin, eriodictyol 7-O-rutinoiside, gardenin, gardenin D, 5,6-dihydroxy-4,7,8-trimethoxyflavone, hesperidin, isosafrole, kaempferol 7-O-rutinoside, luteolin 7-O-neohesperidoside, narirutin, p-coumaric acid, pebrellin and tricetin 3-O-glucoside 5-O-rhamnoside. However, both organic and conventional peppermint have the similar amount of caffeic, gallic and syringic acids as well as other contents also such as catechin and epigallocatechin gallate (EGCG).
(Ps: In this experiment, commercial dry peppermint spice is used which is prepared from peppermint leaves and flowers)
Related Questions
Navigate
Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.