Figures & data
Table 1. Total polyphenol content (TPC) and total anthocyanin content (TAC) of the whole fruit, fruit skin, fruit pulp, and leaves
Table 2. The concentrations of the major phenolic compounds of the whole fruit, fruit skin, fruit pulp, and leaves
Figure 1. HPLC chromatograms of phenolic compounds at 350 nm
(a) Leaves, (b) Fruit skin, (c) Whole fruit, (d) Fruit pulp, and (e) Reference standards (1, chlorogenic acid; 2, rutin; 3, Luteolin-7-O-glucoside; 4, Luteolin; 5, Apigenin)
Figure 2. HPLC chromatograms of anthocyanins at 525 nm
(a) Leaves, (b) Fruit skin, (c) Whole fruit, (d) Fruit pulp, and (e) reference standard (cyanidin-3-O- rutinoside)
Figure 3. The DPPH scavenging ability (a) and ABTS scavenging ability (b) of extract of the whole fruit, fruit skin, fruit pulp and leaves
Table 3. Phenolic compounds identified from the whole fruit and leaves of Hong Guo Ginseng
Table 4. Anthocyanin compounds identified from the whole fruit and leaves of Hong Guo Ginseng
Supplemental material