Fig. 2From: 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 (4.0:1.0:1.0:1.0)Back to article page