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. 2016 Oct 13;54(4):921–932. doi: 10.1007/s13197-016-2356-z

Fig. 3.

Fig. 3

HPLC chromatograms of hull, cotyledons and whole mung bean at 280 nm wavelength. The peaks correspond to: 1 gallic acid; 2 protocatechuic acid; 3 catechin; 4 chlorogenic acid; 5 caffeic acid; 6 vanillic acid; 7 p-coumaric acid; 8 ferulic acid; 9 sinapic acid; 10 resveratrol; 11 quercetin; 12 luteolin; 13 trans-stilbene; UAE ultrasound assisted extraction; CSE conventional solvent extraction