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. 2019 Jul 10;8(7):214. doi: 10.3390/antiox8070214

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Reversed phase high performance liquid chromatography (RP-HPLC) chromatograms of the control reaction (CR) and enzymatic reaction (ER) with (A) catechin (CAT), (B) epicatechin (EPI), and (C) resveratrol (RES), at 10 min of reaction. The graphs (D–F) show the ultraviolet-visible (UV-Vis) absorption spectra of the CR and ER with each polyphenolic compound at different reaction times. Concentrations of phenolic compounds (PCs), peroxidase, and hydrogen peroxide (H₂O₂) in the reaction medium of the ER were 1.5 mM, 2.5 U/mL, and 0.05%, respectively. In the CR, peroxidase was substituted by phosphate buffer solution. mAU: milli arbitrary area units.