Fig. 1From: Influence of various cooking treatments and extraction solvents on bioactive compounds and antioxidant capacities of bottle gourd (Lagenaria siceraria) fruit in IndiaHPTLC Profiles showing the presence/absence of studied phenolic compounds in ME of a raw b pressure cooked c microwave cooked d fried fruit of L. siceraria as developed in chloroform:hexane:methanol:formic acid (6.4:3.9:2.0:0.5)Back to article page