## 4 Discussion
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Compound**} & \multicolumn{2}{c}{**Peppermint**} & \multicolumn{2}{c}{**Lemon Balm**} & \multicolumn{2}{c}{**Lavender**} \\ \cline{2-7}  & **Infusion** & **Acidified Methanol** & **Infusion** & **Acidified Methanol** & **Infusion** & **Acidified Methanol** \\ \hline Chlorogenic acid & 36.18 \(\pm\) 0.08 & 64.87 \(\pm\) 0.14 & 4.38 \(\pm\) 0.00 & 25.57 \(\pm\) 1.02 & 1.76 \(\pm\) 0.01 a & 3.09 \(\pm\) 0.01 b \\
4-Hydroxybenzoic acid & 7.36 \(\pm\) 0.04 e & 10.83 \(\pm\) 0.09 f & 3.87 \(\pm\) 0.04 b & 2.69 \(\pm\) 0.01 c & 2.81 \(\pm\) 0.06 & 1.61 \(\pm\) 0.00 \\ Epicatechin & 53.89 \(\pm\) 3.18 d & 39.70 \(\pm\) 1.17 c & 25.65 \(\pm\) 1.20 a & 72.18 \(\pm\) 1.00 e & 33.28 \(\pm\) 0.08 b & 26.88 \(\pm\) 1.32 a \\ Caffeic acid & 9.32 \(\pm\) 0.03 a & 11.44 \(\pm\) 0.06 d & 8.65 \(\pm\) 0.87 a & 4.97 \(\pm\) 0.02 c & 3.93 \(\pm\) 0.00 b & 9.18 \(\pm\) 0.02 a \\ Vanillic acid & 3.42 \(\pm\) 0.03 a & 3.52 \(\pm\) 0.16 a & 7.67 \(\pm\) 0.17 d & 4.01 \(\pm\) 0.05 b & 3.81 \(\pm\) 0.10 b & 5.26 \(\pm\) 0.01 c \\ Springic acid & 3.93 \(\pm\) 0.04 c & 13.04 \(\pm\) 0.22 a & 22.55 \(\pm\) 0.68 b & 32.83 \(\pm\) 0.06 c & 13.18 \(\pm\) 0.04 a & 22.92 \(\pm\) 0.69 b \\ p-Coumaric acid & 12.33 \(\pm\) 0.0 d & 17.32 \(\pm\) 0.02 e & 1.60 \(\pm\) 0.00 a & 2.11 \(\pm\) 0.01 b & 3.62 \(\pm\) 0.01 c & 18.37 \(\pm\) 0.06 f \\ Ferulic acid & 17.72 \(\pm\) 0.26 a & 21.78 \(\pm\) 0.56 b & 17.53 \(\pm\) 1.19 a & 10.3 \(\pm\) 0.13 c & 18.52 \(\pm\) 0.01 a & 21.59 \(\pm\) 0.05 b \\ Sinapinic acid & 32.46 \(\pm\) 9.6 a & 21.06 \(\pm\) 0.30 b & 36.82 \(\pm\) 2.38 b & 53.31 \(\pm\) 1.23 c & 38.93 \(\pm\) 0.03 a & 39.83 \(\pm\) 0.01 a \\ Naringin & 1479 \(\pm\) 0.39 e & 2578 \(\pm\) 0.24 f & 106.34 \(\pm\) 1.8 c & 202.93 \(\pm\) 2.02 d & 68.31 \(\pm\) 0.22 a & 84.98 \(\pm\) 0.36 b \\ Rutin & 436 \(\pm\) 12.2 e & 562 \(\pm\) 0.50 f & 110.62 \(\pm\) 0.32 c & 126.47 \(\pm\) 0.46 d & 21.12 \(\pm\) 0.54 b & 16.99 \(\pm\) 0.52 a \\ Hesperidin & 604 \(\pm\) 0.78 e & 892 \(\pm\) 0.98 f & 41.06 \(\pm\) 1.49 c & 43.95 \(\pm\) 0.01 d & 22.97 \(\pm\) 0.01 b & 17.76 \(\pm\) 0.61 a \\ Rosmaritic acid & 1158 \(\pm\) 14.95 c & 2077 \(\pm\) 2.0 d & 2520 \(\pm\) 2.05 e & 4406 \(\pm\) 9.2 f & 155 \(\pm\) 0.27 a & 230.67 \(\pm\) 0.04 b \\ Myricotin & 279 \(\pm\) 0.01 e & 137 \(\pm\) 1.29 f & 13.09 \(\pm\) 0.09 a & 87.84 \(\pm\) 0.22 c & 27.31 \(\pm\) 0.06 b & 65.22 \(\pm\) 0.07 d \\ Quercetin & 111 \(\pm\) 0.23 e & 136 \(\pm\) 0.14 f & 9.39 \(\pm\) 0.02 c & 3.53 \(\pm\) 0.04 a & 7.94 \(\pm\) 0.13 b & 12.93 \(\pm\) 0.04 d \\ Luteolin & 170 \(\pm\) 1.79 d & 570 \(\pm\) 0.01 e & 2.49 \(\pm\) 0.20 b & 3.28 \(\pm\) 0.00 b & 0.00 \(\pm\) 0.00 a & 8.94 \(\pm\) 0.08 c \\ Kaempferol & 10.21 \(\pm\) 0.21 f & 2.12 \(\pm\) 0.06 b & 4.29 \(\pm\) 0.12 c & 4.63 \(\pm\) 0.01 d & 0.87 \(\pm\) 0.01 a & 6.08 \(\pm\) 0.00 e \\ Apigenin & 6.64 \(\pm\) 0.01 b & 15.27 \(\pm\) 0.01 b & 55.36 \(\pm\) 0.99 e & 137.55 \(\pm\) 0.07 f & 0.72 \(\pm\) 0.00 a & 26.48 \(\pm\) 0.05 d \\ Isformnetin & 16.88 \(\pm\) 0.36 c & 15.81 \(\pm\) 0.67 c & 5.95 \(\pm\) 0.38 b & 136.25 \(\pm\) 0.06 f & 4.08 \(\pm\) 0.01 a & 19.21 \(\pm\) 0.08 d \\ Hispidulin & 9.01 \(\pm\) 0.00 e & 18.48 \(\pm\) 0.04 f & 5.31 \(\pm\) 0.22 d & 2.00 \(\pm\) 0.04 b & 0.00 \(\pm\) 0.00 a & 4.24 \(\pm\) 0.01 c \\ Acacetin & 20.15 \(\pm\) 0.05 c & 71.67 \(\pm\) 0.03 d & 5.15 \(\pm\) 0.26 b & 3.64 \(\pm\) 0.01 b & 0.00 \(\pm\) 0.00 a & 0.00 \(\pm\) 0.00 a \\ Carnosol & 10.17 \(\pm\) 0.02 a & 33.11 \(\pm\) 0. The research conducted by [PERSON] et al. [36] shows that the protein content decreased in peppermint (3.12 g/kg), lavender (3.07 g/kg) and lemon balm (2.53 g/kg). It should be emphasized, however, that different research methods were used in these studies. Protein content was measured using the Bradford method, which makes it difficult to compare with the data obtained in our own research. However, as in our own research, among the species analyzed, peppermint had the highest protein content. In turn, [PERSON] et al.