Table 5 GC-MS Analysis of Artocarpus altilis Leaves Extracts.

From: Artocarpus altilis extracts as a food-borne pathogen and oxidation inhibitors: RSM, COSMO RS, and molecular docking approaches

Retention Time (min)

Compound ID

Percentage (%)

6.86

Benzenoic acid

0.95

7.92

Benzene (2-methoxyethyl)

0.52

8.83

Hydrocinnamic acid

5.78

9.97

Cinnamic acid

15.88

15.22

Tetradecanoic acid

0.74

21.21

Hexadecanoic acid

40.11

27.43

Cis-13-octadecenoic acid

20.18

28.13

9-octadecenoic

9.81

37.41

Vitamin A

0.92

51.08

17β-hydroxyandrost-4-en-3-onenoic

3.36

58.04

Ursodeoxycholic acid

0.88

64.33

24,25-dihydroxy vitamin D

0.87

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