Table 2.

Tentative identification of anthocyanins peaks in red cabbage and their concentration¹ in the samples used for digestion process.

Peak no.2	m/z 3	Putative identification4	Raw cabbage (mg/100 g)	Anthocyanin-rich Extract (mg/100 mL)
1	774	Cy 3-diglucoside-5-glucoside	3.62 ± 0.15	1.34 ± 0.02
2 2	981 1143	Cy 3-(sinapoyl)diglucoside-5-glucoside Cy 3-(glycopyranosyl-sinapoyl)diglucoside-5-glucoside	0.91 ± 0.02	1.36 ± 0.07
3 3	1083 1113	Cy 3-(glycopyranosyl-p-coumaroyl)diglucoside-5-glucoside Cy 3-(glycopyranosyl-feruloyl)diglucoside-5-glucoside	2.71 ± 0.08	3.36 ± 0.11
4	1289	Cy 3-(p-coumaroyl)(sinapoyl)triglucoside-5-glucoside	1.00 ± 0.01	0.56 ± 0.01
5	1319	Cy 3-(feruloyl)(sinapoyl)triglucoside-5-glucoside	1.20 ± 0.17	1.55 ± 0.08
6 6 6	921 950 981	Cy 3-(p-coumaroyl)diglucoside-5-glucoside Cy 3-(feruloyl)diglucoside-5-glucoside Cy 3-(sinapoyl)diglucoside-5-glucoside	13.10 ± 0.38	10.21 ± 0.06
7 7 7	1128 1158 1188	Cy 3-(sinapoyl)(p-coumaroyl)diglucoside-5-glucoside Cy 3-(sinapoyl)(feruloyl)diglucoside-5-glucoside Cy 3-(sinapoyl)(sinapoyl)diglucoside-5-glucoside	11.74 ± 0.16	11.77 ± 0.51

¹Expressed as cyanidin 3-glucoside equivalents; ²peak numbers refer to Figure 1;

³determined by MALDI-TOF MS analysis; ⁴identification by comparison with previously reported data [18–20, 22]; Cy: cyanidin.