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Anthocyanins from purple corn activate free fatty acid-receptor 1 and glucokinase enhancing in vitro insulin secretion and hepatic glucose uptake

Fig 2

Fractionation of the purple corn pericarp water extract.

A-J) Chromatograms from HPLC identification of the different fractions obtained from the purple corn pericarp water extract (PCW). K) Preparative phase liquid chromatography output at 280 nm showing the different fractions collected. The anthocyanins (ANC) were identified as follows: 1 –condensed form of catechin-(4,8)-cyanidin-3,5-diglucoside; 2 –cyanidin-3-O-glucoside; 3—pelargonidin-3-O-glucoside; 4 –peonidin-3-O-glucoside; 5 –cyanidin-3-(6’-malonylglucoside); 6—pelargonidin-3-(6’-malonylglucoside); 7—peonidin-3-(6’-malonylglucoside). The chromatograms shown in this figure were used exclusively for ANC identification purposes.

Fig 2

doi: https://doi.org/10.1371/journal.pone.0200449.g002