Componential Profile and Amylase Inhibiting Activity of Phenolic Compounds from Calendula officinalis L. Leaves

Figure 4

HPLC-UV chromatograms (270 nm) of ethanolic extracts from C. officinalis leaves. Varieties: (a)—“Touch of Red,” (b)—“Green Heart Orange,” (c)—“Russian Size,” (d)—“Indian Prince,” (e)—“Red Black Centered,” (f)—“Radio,” (g)—“Egypt Sun,” (h)—“Geisha,” (i)—“Flame Dance.” Compounds: 1—3-O-caffeoylquinic acid, 2—caffeic acid, 3—thyphaneoside, 4—isoquercitrin, 5—rutin, 6—quercetin-3-O-(6′′-acetyl)-β-D-glycoside, 7—3,5-di-O-caffeoylquinic acid, 8—1,5-di-O-caffeoylquinic acid, 9—isorhamnetin-3-O-β-D-glucoside, 10—4,5-di-O-caffeoylquinic acid, and 11—isorhamnetin-3-O-(6′′-acetyl)-β-D-glycoside.

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