Figure 4. Acid hydrolysis of anthocyanin in pods of French beans by RP-HPLC at 520 nm. A: before acid hydrolysis; B: after acid hydrolysis. Peaks 1 and 2: glycoside of malvidin; peak 3: malvidin

From

DPPH Radical Scavenging Activity and Polyphenols in the Pods of 3 Common Beans

Zhaohong Ci, Chengyu Jiang, Chigen Tsukamoto, Michiyuki Kojima

Journal of Food and Nutrition Research. 2017, 5(12), 900-907 doi:10.12691/jfnr-5-12-4