Figure 1.

HPLC–HRMS chromatogram representing the polyphenols extracted from the aqueous extract of N. retusa fruit and chemical structure of the major components identified [hydroxycaffeic acid (1), 3-O-methylgallic acid (2), p-coumaric acid (3), 3′-O-methyl-(-)-epicatechin 7-O-glucuronide (4), 4′-O-methyl-(-)-epicatechin 3′-O-glucuronide (5), epicatechin 3′-O-glucuronide (6), taxifoline (7), kaempferol (8), cyanidin 3-O-rutinoside (9), chlorogenic acid (10) and kaempferol 3-glucoside (11)]. The identification was performed according to a home-generated database containing 500 compounds and a mixture of standards containing 30 phenolic compounds.