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. 2013 Jun 3;7(3):153–159. doi: 10.4162/nrp.2013.7.3.153

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©2013 The Korean Nutrition Society and the Korean Society of Community Nutrition

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 4 — Comparison of phytochemical profiling of seven fruit vinegars. (A) shows overlaid chromatogram of seven fruit vinegars. HPLC chromatogram magnifications of panel 1 (B), panel 2 (C), and panel 3 (D) shows the four components detected in the PV only. The relative retention time and the area of PV-specific peaks (down arrow) are indicated in the chromatogram. Panel 1 shows the compound detected at 0.869 min, panel 2 shows punicalagin, and panel 3 shows the compound detected at 7.509 and ellagic acid, respectively.