2.8.5. Fruit Extraction and HPLC Analysis of Flavonoid Compounds

From each treatment, about 50 gm of strawberry fruits were soaked in 60 mL of ethanol for 1 week to acquire the extract. The extracts were filtered using filter paper (Whatman No. 1), concentrated, and in brown vials were stored for further analysis. The flavonoid compounds from the extracts were identified by HPLC (Agilent 1100, Santa Clara, CA, USA), composed of two LC pumps, a UV/Vis detector, and a C18 column (250 mm × 4.6 mm, 5 μm) [54].
