Table 6 Chemical composition of marjoram methanolic extract identified by HPLC and effect of Ch–Cu NPs on the content of polyphenolic compounds of infected marjoram plants.

From: Eco-friendly managing of root rot and wilt diseases in marjoram plants by chitosan-copper nanoparticles: enhancing plant immunity and stimulation of resistance genes

No

Retention time (min)

Compounds

Control

Concentrations of Ch-Cu NPs

25mg/L

50mg/L

100mg/L

Tm

F

Tm

F

Tm

F

1

6.37

Gallic acid

6.73

7.15

1.06

8.98

1.33

7.55

1.12

2

12.25

Chlorogenic acid

5.81

5.97

1.03

7.79

1.34

8.11

1.40

3

14.03

Vanillic acid

9.15

10.54

1.11

11.74

1.28

10.55

1.15

4

15.19

Caffeic acid

8.24

10.57

1.28

15.83

1.92

14.84

1.80

5

21.78

Coumaric acid

13.87

17.28

1.25

17.61

1.27

18.15

1.30

6

23.36

Ferulic acid

12.52

13.94

1.11

15.37

1.22

14.25

1.73

7

29.61

Benzoic acid

5.69

6.27

1.10

7.19

1.26

7.11

1.24

8

32.11

Rutin

6.51

6.59

1.01

6.82

1.05

6.67

1.03

9

33.74

Rosmarinic acid

8.19

10.21

1.91

10.96

1.33

10.77

1.31

  1. Tm = treatment, F = Fold change.
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