Figure 1. Chromatograms of control phenolic compounds: catechol (RT2.309), chlorogenic acid (RT2.829) and caffeic acid (RT5.181)

From

Antioxidant Activity of Aqueous Extracts of Roasted Bean Seeds of Coffea canephora Rubiaceae

AKA Francis B. Angelo, Coulibaly Wacothon Karime, Titah T. James, Bea Gouanda Thibaut, Benié Anoubilé

American Journal of Pharmacological Sciences. 2021, 9(2), 63-68 doi:10.12691/ajps-9-2-3