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. 2020 Sep 23;9(10):1348. doi: 10.3390/foods9101348

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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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(a) High-Performance Liquid Chromatography with Photodiode Array Detection (HPLC-PDA) chromatograms of A. asiatica extract at 270 nm. Compounds numbered as 8 (4-O-caffeoylquinic acid), 15 (epigallocatechin), 36 (agrimoniin), 38 (ellagic acid), 39 (quercetin-3-O-(6″-O-rhamnosyl)-glucoside), and 41 (quercetin-3-O-glucoside). (b) α-Glucosidase inhibiting activity (IA, as a percentage) of HPLC fractions of A. asiatica extract after microfractionation technique. Bars are labeled as retention time range (min).