Table 3. Mass Spectra Data of the Polyphenolic Compounds Tentatively Identified in Apple Pomace (Golden Delicious Variety).

	compound	type of phenolic	λmax (nm)	m/z [M – H]−	retention time RT (min)	percentage of total area (%)
1	gallic acid	phenolic acid	270	169	3.75	2.40
2	chlorogenic acid	phenolic acid	242, 324	353	12.81	9.86
3	PC B2	flavanol	238, 280	577	14.47	0.88
4	epicatechin	flavanol	278	289	15.28	38.73
5	caffeic acid	phenolic acid	216, 324	179	15.94	2.51
6	Hyperin	flavonol	255, 355	463	20.30	13.80
7	isoquercetin	flavonol	260, 354	463	20.54	2.95
8	avicularin	flavonol	258, 359	433	21.64	1.10
9	quercitrin	flavonol	255, 355	447	22.06	4.03
10	cynaroside	flavone	239, 269, 340	447	22.48	4.56
11	phloretin	dihydrochalcone	286	273	22.97	0.42
12	phloridzin	phenolic acid	288	435	23.24	0.73
13	quercetin	flavonol	370	301	23.91	3.61