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. 2017 Dec 18;7:17728. doi: 10.1038/s41598-017-17579-5

Figure 5.

Figure 5

HPLC chromatograms (monitored at 280 nm) showing ascorbic acid extracted from onion slices. (A) Non-treated, (B) treated with air (C) with internal standard to ensure accurate identification of ascorbic acid. Inset: magnified superimposed peak view of ascorbic acid chromatograms at intensity 49000 to assess the reduction level of ascorbic acid easily.