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. 2017 Jan 23;12(1):e0170438. doi: 10.1371/journal.pone.0170438

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© 2017 Sato et al

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Fig 1 — The AA content (yellow bar) was determined by HPLC coupled with ECD, as described in the Materials and Methods section. The total AA (total bar height) content was determined by the reduction of DHA with TCEP. The DHA content (red bar) was calculated by subtracting the AA content from the total AA content determined in a different chromatographic run. N.D. indicates not detected. The values are expressed as the means ± the SEMs of five animals. ANOVA analysis: F_{2, 12} = 104.3, P < 0.001 for the AA content and F_{2, 12} = 90.9, P < 0.001 for the DHA content. The error bars represent the SEMs for the DHA and AA. AA, ascorbic acid; AJ, acerola juice.