Polyphenolic Contents and Antioxidant Properties of Different Grape (V. vinifera, V. labrusca, and V. hybrid) Cultivars

Figure 1

HPLC of flavonoids and phenolic acids present in grapes (270 nm) ((1): caffeic acid, (2): quercetin 3-glucoside, (3): kaempferol 3-glucoside, (4): p-coumaric acid, (5): cinnamic acid, and (6): (−)-epicatchin).