Fig. 3.

HPLC chromatogram for the anthocyanins from purple corn extract at 520 nm. Peaks’ identification: 4 – Cyanidin 3-O-glucoside, 6 – Malvidin chloride, 1 – 3, 5 – unidentified peaks. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)