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. 2019 Jun 30;24(2):179–186. doi: 10.3746/pnf.2019.24.2.179

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Copyright © 2019 by The Korean Society of Food Science and Nutrition

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 1 — Representative high performance liquid chromatography profiles. (A) Extract of Ocimum basilicum: peak 1, gallic acid; peak 2, chlorogenic acid; peak 3, caffeic acid; peak 4, rosmarinic acid; peak 5, rutin; peak 6, isoquercitrin; peak 7, quercitrin; peak 8, quercetin; peak 9, kaempferol. (B) Extract of Piper guineensis: peak 1, gallic acid; peak 2, chlorogenic acid; peak 3, rutin; peak 4, isoquercitrin; peak 5, quercitrin; peak 6, quercetin; peak 7, dihydrocapsaicin; peak 8, capsaicin. (C) Extract of Xylopia aethiopica: peak 1, xylopic acid; peak 2, chlorogenic acid; peak 3, caffeic acid; peak 4, ellagic acid; peak 5, rutin; peak 6, quercitrin; peak 7, quercetin; peak 8, kaempferol.