Polyphenolic-enriched olive leaf extract attenuated doxorubicin-induced cardiotoxicity in rats via suppression of oxidative stress and inflammation

The Journal of Basic and Applied Zoology

Table 2 Amount of total phenolics^a, flavonoids^b and the qualitative–quantitative analyses^c of the ethanol extract from OL carried out using an HPLC–DAD

Peak number	Compounds	Concentration	Retention time (Min)
–	Total phenolic content	53.75 ± 2.33
–	Total flavonoid content	32.15 ± 1.13	–
1	Gallic acid	37.03	3.1
2	Caffeic acid	15.79	4.5
3	Rutin	45.32	6.6
4	Apigenin	27.35	8.2
5	Oleuropein	19.21	9.8

Results are stated as mean ± SEM of three experiments. a Total phenolic content is represented as mg gallic acid equivalents/g dried extract. b Total flavonoid content is represented as mg rutin equivalents/g dried extract. c The amount of compounds is shown as µg/mL