Fig. 1.

a DPPH free radical and ABTS radical scavenging activity of Trolox, inner and outer bracts of culinary banana flower at varying concentration. b HPLC chromatogram of standard ((1) catechin hydrate, (2) chlorogenic acid, (3) vanillic acid, (4) syringic acid, (5) p-coumaric acid, (6) ferulic acid, (7) salicylic acid, (8) quercetin dihydrate, and (9) quinic acid). c HPLC chromatogram of outer bract (A) Free phenolics; (B) Bound phenolics. d HPLC chromatogram of inner bract (C) Free phenolics; (D) Bound phenolics