We initially employed the aggressive parameters recommend
by the column manufacturer for the HPLC–UV analysis of phenolics
in green tea to the analysis of a pomegranate marc extract, but
quickly learned that the suggested chromatographic conditions
did not adequately resolve the targeted compounds and resulted
in gallic acid eluting in the column void volume. Since our objective
was to minimise or eliminate any pretreatment steps we
elected to modify the chromatographic conditions, including the
overall run time, slope of the gradient, and phosphoric acid composition
of the mobile phase. In the course of our method