Fig. 7.
HPLC chromatograms of phenolic acid standards (a), base hydrolyzed ethanolic (b) and water (c) extracts of the powdered formula of H. cordata fermented broth and P. emblica fruit where 1 = gallic acid, 2 = protocatechuic acid, 3 = p-hydroxybenzoic acid, 4 = vanillic acid, 5 = cafeic acid, 6 = syringic acid, 7 = p-hydroxybenzaldehyde, 8 = p-coumaric acid, 9 = ferulic acid and 10 = sinapinic acid. p-Hydroxybenzaldehyde was used as an internal standard (I.S.)