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. 2022 Nov 5;11(11):2190. doi: 10.3390/antiox11112190

Figure 1.

Figure 1

HPLC profiles of (a) aqueous and (b) methanol extracts of bee bread samples at 340 nm. (a) Peak 1, gallic acid; peak 2, mangiferin; peak 3, trans 3-hydroxycinnamic acid; peak 4, 2-hydroxycinnamic acid. (b) Peak 1, caffeic acid; peak 2, mangiferin; peak 3, trans ferulic acid; peak 4, trans 3-hydroxycinnamic acid; peak 5, 2-hydroxycinnamic acid; peak 6, quercetin; peak 7, kaempferol; peak 8, apigenin.