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Fig. 5 | Food Production, Processing and Nutrition

Fig. 5

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

Fig. 5

Pearson’s correlation analysis of polyphenolic compounds found in the extract of M. charantia and I. aquatica. Where, p < 0.05 and gallic acid = GA, chlorogenic acid = CA, catechin hydrate = CH, vanillic acid = VA, (-) epicatechin = EC, vanillin = Val, p-coumaric acid = PCA, trans-ferulic acid = TFA, rutin hydrate = RH, rosmarinic acid = RA, myricetin = Myr, quercetin = QH, trans-cinnamic acid = TCA

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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