HPLC Evaluation of Phenolic Profile, Nutritive Content, and Antioxidant Capacity of Extracts Obtained from <i>Punica granatum</i> Fruit Peel

<table>The effect of different concentrations of <i>P. granatum</i> peel extracts and ascorbic acid (ASCOR) reducing power assay. Values are means ± SE of analyses done in triplicate. *Concentration of extracts in increasing order: 10, 20, 40, 60, 80, and 100 <i>μ</i>g/mL; concentration of ascorbic acid in increasing order: 0.005, 0.01, 0.02, 0.03, 0.04, and 0.05 <i>μ</i>g/mL.</table>

Advances in Pharmacological and Pharmaceutical Sciences

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Figure 1: HPLC Evaluation of Phenolic Profile, Nutritive Content, and Antioxidant Capacity of Extracts Obtained from <i>Punica granatum</i> Fruit Peel 

Advances in Pharmacological and Pharmaceutical Sciences

HPLC Evaluation of Phenolic Profile, Nutritive Content, and Antioxidant Capacity of Extracts Obtained from Punica granatum Fruit Peel

Figure 1