Skip to main content
Fig. 3 | Food Production, Processing and Nutrition

Fig. 3

From: Bioactive polyphenolic compounds and antioxidant potentials of two leafy vegetables in Bangladesh: the Momordica charantia and the Ipomoea aquatica

Fig. 3

HPLC–DAD chromatogram of bioactive phenolic compound: A Chromatogram of 19 standard phenolic compound, B Chromatogram of MCE and C) Chromatogram of IAE. Where peak: 1 = gallic acid, 2 = catechol, 3 = chlorogenic acid, 4 = catechin hydrate, 5 = vanillic acid, 6 = caffeic acid, 7 = syringic acid, 8 = (-) epicatechin, 9 = vanillin, 10 = p-coumaric acid, 11 = trans-ferulic acid, 12 = rutin hydrate, 13 = rosmarinic acid, 14 = myricetin, 15 = quercetin, 16 = trans-cinnamic acid, 17 = naringenin, 18 = kaempferol, 19 = apigenin

Back to article page

Food Production, Processing and Nutrition

ISSN: 2661-8974

Contact us