Assessing ursolic acid contents of some commonly consumed herbs grown in Turkey

Ursolic acid is a triterpenoid compound in the plant kingdom and has important biological functions. In this study, ursolic contents of nine herbs including Anethum graveolens (dill), Camellia sinensis L. (green tea), Lepidium sativum (garden cress), Ocimum basilicum (sweet basil), Petroselinum crispum (parsley), Rosmarinus officinalis (rosemary), Salvia (sage), Thymus vulgaris (thyme) Urtica dioica (nettle) were determined by High-Performance Liquid Chromatography (RP-HPLC-UV). Based on results from analysis herbs, varied between 0.20% 7.11%. The content was highest rosemary sage (7.11±0.20% 6.63±0.27%, respectively), while lowest nettle (0.20±0.10). It expected work to contribute knowledge nutritional value commonly consumed Turkey encourage their consumption as functional foods.