Table 2.  Mobile phase gradient used to obtain high-pressure liquid chromatography chemical fingerprint of the grape extract.
Minutes

Phase A1

Phase B1

0

85

15

30

65

35

32

0

100

40

0

100

41

85

15

45

85

15
1Phase A: distilled water/trifluoroacetic acid 5.10-3%;
phase B: acetonitrile 65%/trifluoroactic acid 5.10-3%.
HPLC was achieved using column SBC18 (250 X 4.6mm) at 25°C.