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. 2021 Feb 21;26(4):1148. doi: 10.3390/molecules26041148

Figure 3.

Figure 3

(a) HPLC profile of Riesling verjuice at 280 nm, before (continuous line) and after (dashed line) enzymatic treatment obtained in this work. Peak 1: caftaric acid, peak 2: coutaric acid, peak 3: caffeic acid, peak 4: coumaric acid. (b) HPLC profile (at 280 nm) of E. purpurea aerial part as reported by Coelho and colleagues [34]. Peak 1: caftaric acid, peak 2: 5-O-caffeoylquinic acid, peak 3: caffeic acid, peak 5: chicoric acid, peak 8: feruloylcaffeoyltartaric acid.