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. 2020 Jul 3;9(7):872. doi: 10.3390/foods9070872

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© 2020 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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HPLC chromatograms at 280 nm for (A) polyphenols standard mixture and (B) Tinta Roriz subcritical water extract at 250 °C; peak identification: (1) gallic acid, (2) protocatechuic acid, (3) (+)-catechin, (4) 4-hydroxyphenilacetic acid, (5) 4-hydroxybenzoic acid, (6) 4-hydroxybenzaldehyde, (7) chlorogenic acid, (8) vanillic acid, (9) caffeic acid, (10) syringic acid, (11) (−)-epicatechin, (12) p-coumaric acid, (13) ferulic acid, (14) sinapic acid, (15) naringin, (16) rutin, (17) resveratrol, (18) quercetin-3-O-glucopyranoside, (19) phloridzin, (20) cinnamic acid, (21) ellagic acid, (22) myricetin, (23) kaempferol-3-O-glucoside, (24) kaempferol-3-O-rutinoside, (25) naringenin, (26) quercetin, (27) phloretin, (28) tiliroside, (29) kaempferol and (30) pinocembrin.