Skip to main content
. Author manuscript; available in PMC: 2018 Oct 4.
Published in final edited form as: J Agric Food Chem. 2017 Sep 26;65(39):8634–8642. doi: 10.1021/acs.jafc.7b03261

Figure 3.

Figure 3

A representative HPLC chromatogram of chemical constituents of maqui berry (A. chilensis). (A). Major bioactive non-anthocyanin components isolated as standards with bold compound numbers corresponding to structures presented in Figure 1. (B). Maqui berry fruit extract with identified peaks labeled a-f described in Table 3.