Leaf Extracts of Moringa oleifera Cultivated in Baghdad: Characterization and Antimicrobial Potential against Endodontic Pathogens

Figure 3

Chromatography profile of phenolic compounds. (a) Graph showing the peaks for standard phenolic acids: gallic acid (peak 4.036), vanillic acid (peak 4.470), catechin (peak 5.070), caffeic acid (peak 5.607), ferulic acid (peak 5.975 and 6.033), epicatechin (peak 6.392), chlorogenic acid (peak 6.616), P-coumaric acid (peak 8.255), and sinapic acid (peak 9.162). (b) Graph showing the phenolic compounds within the ethanolic extract: vanillic acid (peak 4.445), catechin (peak 4.888), ferulic acid (peak 5.986), epicatechin (peak 6.333), and chlorogenic acid (peak 6.456). (c) Graph showing the peaks of phenolic compounds in aqueous extracts: gallic acid (peak 3.932), vanillic acid (peak 4.322), catechin (peak 4.787), ferulic acid (peak 5.985), epicatechin (peak 6.374), and chlorogenic acid (peak 6.775).

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