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. 2021 Aug 31;10(9):2058. doi: 10.3390/foods10092058

Figure 4.

Figure 4

Liquid chromatogram for cooked rice–cowpea blend in sorghum leaves extract at 280 nm (A) and 350 nm (B). Key: 1 = catechin glucoside (RT = 1.55 min, m/z 451 amu); 2 = p-coumaroylaldaric acid (RT = 1.93 min, m/z 355 amu); 3 = procyanidin B (RT = 2.33 min, m/z 577 amu); 4 = p-coumaroylaldaric acid (RT = 3.25 min, m/z 355 amu); 5 = feruloylaldaric acid (RT = 3.70 min, m/z 385 amu); 6 = feruloylaldaric acid (RT = 5.10 min, m/z 385 amu); 7 = feruloyl methylaldaric acid (RT = 5.85 min, m/z 399 amu); 8 = feruloyl methylaldaric acid (RT = 7.15 min, m/z 399 amu); 9 = feruloyl methylaldaric acid (RT = 7.35 min, m/z 399 amu); 10 = (Epi)afzelechin O-glucoside (RT = 8.71 min, m/z 435 amu); 11 = quercetin dihexoside (RT = 9.48 min, m/z 625 amu); 12 = 1,3-coumaroyl-feruloyl-glycerol (RT = 9.58 min, m/z 413 amu); 13 = quercetin hexoside (RT = 11.28 min, m/z 463 amu); 14 = apigeninidin (RT = 11.65 min, m/z 253 amu); 15 = naringenin (RT = 11.75 min, m/z 271 amu); 16 = eriodictyol (RT = 15.45 min, m/z 287 amu); 17 = luteolin (RT = 16.85 min, m/z 285 amu); 18 = apigenin (RT = 19.51 min, m/z 269 amu). Apigeninidin coeluted with naringenin, and so naringenin was identified and quantified at 350 nm, while apigeninidin was identified and quantified at 450 nm.