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. 2022 Nov 16;11(22):3671. doi: 10.3390/foods11223671

Figure 2.

Figure 2

UV–Vis spectra obtained by RP-LC-DAD-QTOF-MS of gallic acid (hydroxybenzoic acid), p-coumaric acid (hydroxycinnamic acid), kaempferol and kaempferol 3-glucoside (flavonols), naringenin (flavanone), genistein (isoflavone), apigenin (flavone), delphinidin 3-O-rutinoside (anthocyanin), and catechin (flavanol).