Figure 2.

Sample UPLC chromatogram at 280 nm of dill leaves phenolic acids before and after 15 days of storage at 4 °C. Phenolics were extracted in methanol, filtered and 2 µL were separated through a BEH C18 column at 0.45 mL/min with 0.1% formic acid in water and 95% methanol in 0.1% formic acid. Gal = Gallic acid, Pro = protocatechuic acid, Chl = chlorogenic acid, Caf = caffeic acid, Van = vanillic acid, Syr = syringic acid, p-Cou = para-coumaric acid, Fer = ferulic acid, Sin = sinapic acid, Sal = salicylic acid, Ell = ellagic acid and Cin = trans-cinnamic acid.