Figure 1.

(A) Typical HPLC-diode array detector (DAD) chromatogram, shown at 280, 320, and 360 nm of identified phenolic compounds from methanol/water (50:50, v/v) extracts obtained from red prickly pears pulp and peel treated and non-treated with ultraviolet B (UVB) light for 15 min and stored for 24 h at 16 °C. (B) Identification of individual phenolic compounds in red prickly pear. Identification was obtained by HPLC-DAD and HPLC-electrospray ionization (ESI)–sequential mass spectrometry (MSⁿ). Abbreviations: shoulder (sh). ^a Major fragment ions are highlighted in bold.