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Applied Biological Chemistry
Fig. 5 | Applied Biological Chemistry

Fig. 5

From: Standardization of Rehmannia glutinosa (Gaertn.) DC. steam processing and evaluation of its chemical, anti-oxidant, and anti-inflammatory properties

Fig. 5

Effect of different additive supplements (rice wine, 5% EtOH, 10% EtOH, 20% EtOH, 30% EtOH, and 40% EtOH) on marker compounds content of R. glutinosa samples. a Catalpol content of R. glutinosa samples. b 5-HMF content of R. glutinosa samples. c Verbacoside content of R. glutinosa samples. d Iso-verbacoside content of R. glutinosa samples. *UPR Unprocessed R. glutinosa, PRR Processed R. glutinosa, SPRR Supplemented Processed R. glutinosa, RW Rice wine. Values are presented as means ± standard deviation. Same letters are not significantly different by Tukey’s test and p = 0.05

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