Figure 2.

Types and amounts of phenolic compounds at four capitulum developmental stages in “Noble Wine” (NW) and “ARTI-Dark Chocolate” (AD). (A) Identities and amounts of anthocyanins. (B) Types and amounts of other flavonoids and phenolic compounds. The amounts of compounds were determined based on HPLC peak areas relative to those of standard compounds which were in known amounts and co-analyzed (cyanidin and quercetin for flavonoids and anthocyanin, respectively). Stages 1 to 4 represent different ray floret developmental stages. Flavonoids were subdivided according to aglycone type.