Table 2 Quantitative determination of phenolic acids and flavonoid compounds of L. arabicus L. callus treated with DPS (0, 2, 4, 8, 10 g/l) by using high-performance liquid chromatography (HPLC)

1

Phenolic

Rosmarinic acid

0.45 ± 0.02^e

0.63 ± 0.01^d

1.24 ± 0.02^b

1.43 ± 0.04^a

0.85 ± 0.03^c

11.9

2

Caffeic acid

1.38 ± 0.8^d

2.17 ± 0.3^cd

5.41 ± 0.35^a

4.04 ± 0.67^b

2.43 ± 0.25^c

6.09

3

Syringic acid

0.27 ± 0.01^ab

0.18 ± 0.01^cd

0.34 ± 0.03^a

0.22 ± 0.08^bc

0.11 ± 0.02^d

6.49

4

Coumaric acid

0.07 ± 0.01^b

0.23 ± 0.06^a

0.11 ± 0.03^b

0.19 ± 0.04^a

0.21 ± 0.03^a

8.90

5

Vanillin

0.23 ± 0.05^d

0.49 ± 0.01^c

0.75 ± 0.03^b

0.97 ± 0.07^a

0.74 ± 0.02^b

9.76

6

Ferulic acid

0.07 ± 0.01^b

ND

0.07 ± 0.01^b

0.09 ± 0.02^a

0.10 ± 0.01^a

10.0

7

Chlorogenic acid

6.14 ± 0.34^c

13.76 ± 0.5^b

15.59 ± 1.8^b

21.39 ± 2.3^a

15.7 ± 1.5^b

4.15

8

Cinnamic acid

0.12 ± 0.01^c

0.14 ± 0.04^bc

0.18 ± 0.05^abc

0.21 ± 0.02^a

0.19 ± 0.04^ab

19.3

9

Flavonoids

Catechin

0.67 ± 0.1^b

1.13 ± 0.8^ab

3.05 ± 1.9^a

3.12 ± 1.5^a

1.28 ± 0.9^ab

4.62

10

Rutin

0.62 ± 0.2^ab

0.68 ± 0.1^ab

0.70 ± 0.14^ab

0.79 ± 0.08^a

0.52 ± 0.08^b

6.8

11

Naringenin

0.13 ± 0.05^b

0.33 ± 0.06^b

1.59 ± 0.06^a

1.89 ± 0.9^a

2.43 ± 0.7^a

10.29

12

Quercetin

0.57 ± 0.05^d

0.33 ± 0.04^c

0.56 ± 0.01^c

0.88 ± 0.03^a

0.76 ± 0.08^b

17.12

13

Kaempferol

1.62 ± 0.6^a

ND

0.36 ± 0.03^c

0.97 ± 0.05^b

1.15 ± 0.2^ab

20.3

14

Daidzein

0.13 ± 0.03^b

0.11 ± 0.04^b

0.24 ± 0.01^a

0.09 ± 0.01^b

0.21 ± 0.08^a

16.07

Total content

20.18 ± 1.1^d

19.07 ± 0.6^c

30.19 ± 2.4^b

36.28 ± 0.3^a

26.68 ± 2.14^b