Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

Figure 1

Exemplary LC-ESI-MS/MS chromatogram of analyzed phenolic acids. (1) Protocatechuic acid; (2) 4-OH-benzoic acid; (3) vanilic acid; (4) trans-caffeic acid; (5) cis-caffeic acid; (6) trans-p-coumaric acid; (7) cis-p-coumaric acid; (8) 3-OH-cinnamic acid; (9) trans-ferulic acid; (10) cis-ferulic acid; (11) salicylic acid; (12) trans-sinapic acid; (13) cis-sinapic acid.

(a)

(b)