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. Author manuscript; available in PMC: 2015 Jul 1.
Published in final edited form as: Food Chem. 2014 Jan 10;154:262–268. doi: 10.1016/j.foodchem.2014.01.009

Fig. 1.

Fig. 1

High performance liquid chromatographic (HPLC) fingerprints of organic and conventional sweet basil leaf samples. Peaks 1, 2, 3, 4, 5, 6, 7, 10 and 12 were luteolin 5-O-glucoside, caffeic acid derivative, caffeic acid, rutin, chicoric acid, kaempferol 3-O- maonylglucoside, luteolin acetyl-glucuronide, rosmarinic acid, and ursolic acid, respectively. The peaks before 3 min were recognized as solvent or ghost peaks.