Fig. 2.

HPLC chromatograms for the flavonoids and polyphenols from purple corn flour extract at 280 nm (a) and 320 nm (b). Peaks’ identification: (a) 2 – Gallic acid, 4 – Caffeic acid, 8 – Vanillic acid, 25 – Myricetin, 28 – Quercetin 3-β-d-glucoside, 31 – Kaempferol, 1, 3, 5 – 7, 9 – 24, 26, 27, 29, 30, 32 – 34 – unidentified peaks; (b) 2 – Gallic acid, 7 – p-coumaric acid, 16 – Myricetin, 22 – Kaempferol, 1, 3 – 6, 8 – 15, 17 – 21– unidentified peaks. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)