Biochemical Characterization of Coriander  Cakes Obtained by Extrusion

<table>RP-HPLC chromatogram type of <i>Coriandrum sativum</i> cake. Signal was collected at 290 nm and 317 nm. Peaks numbers corresponding to: 1: <i>α</i>-tocopherol, 2: <i>α</i>-tocotrienol, 3: <i>γ</i>-tocopherol, 4: <i>γ</i>-tocotrienol, 5: <i>δ</i>-tocopherol, 6: <i>δ</i>-tocotrienol.</table>

Journal of Chemistry

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Figure 1

Figure 1: Biochemical Characterization of Coriander  Cakes Obtained by Extrusion 