Figure 3.

Typical HPLC-DAD chromatogram, shown at (A) 280 nm and (B) 320 nm of identified phenolic compounds from methanol/water (70:30, v/v) extracts of 7-day-old control broccoli sprouts. Peak assignment (as indicated in Table 3): Gallic acid hexoside I (1); gallotannic acid (2); p-hydroxybenzoic acid (3); gallic acid hexoside II (4); 4-O-caffeoylquinic acid (5); digalloyl hexoside (6); 3-O-hexoside kaempferol (7); gallic acid derivative (8); 1-O-sinapoyl-β-d-glucose (9); sinapoyl malate (10); 1,2-diferulolylgentiobiose (11); 5-sinapoylquinic acid (12); sinapic acid (13); gallic acid (14); kaempferol 3-O-sinapoyl-sophoroside 7-O-glucoside (15); 1,2-disinapoylgentiobiose (16); 1-sinapoyl-2′-ferulolylgentiobiose (17); 1,2,2′-trisinapoylgentiobiose (18); 1,2-disinapoyl-1′-ferulolylgentiobiose (19); 1,2-disinapoyl-2-ferulolylgentiobiose (20); 1-sinapoyl-2,2′-diferulolylgentiobiose (21); (isomeric) 1,2,2′-trisinapoylgentiobiose (22).