Skip to main content
. 2018 Nov 27;7(12):175. doi: 10.3390/antiox7120175

Figure 4.

Figure 4

(A) Antioxidant activities, total phenol, and total flavonoid contents of the fractions obtained from flash chromatography of red onion extract, (B) Flash chromatogram of the crude red onion extract (blue, red, and black lines indicated the chromatograms obtained at 360 nm, 320 nm, and 280 nm wavelengths respectively) Fraction numbers in 3A equals time intervals in 3B.