Table 2.

Retention time and UV/Vis and mass spectra of the flavonoids in common bean extract and hydrolyzed extracts^a

Peak	Flavonoid	tR (min)	[M+H]+ /[M–H]−(m/z)	PI/NI (m/z) Aglycone and other ions	λmax (nm)
Flavonols
F-1	Myricetin 3-O-glucoside	21.28	481/479	319/317	260, 358
F-2	Quercetin 3-O – xylosylglucoside	22.02	597/595	465, 303/301	256, 356
F-3	Rutin (Quercetin 3-O-rutinoside)b	24.62	611/609	465, 303/301	258, 266sh, 356
F-4	Kaempferol 3-O – xylosylglucoside	26.84	581/579	449, 287/285	266, 348
F-5	Quercetin 3-O-glucosideb	27.06	465/463	303/301	258, 266sh, 356
F-6	Quercetin 3-O-(6″-O-malonyl)glucoside	31.14	551/549	303/301	258, 266sh, 356
F-7	Kaempferol 3-O-glucosideb	31.97	449/447	287/285	266, 348
F-8	Myricetinb	36.65	319/317	–	256, 274
F-9	Kaempferol 3-O-(6″-O-malonyl)glucoside	37.11	535/533	287/285	266, 348
F-10	Kaempferol 3-O-(malonyl)glucoside	38.76	535/533	287/285	266, 348
F-11	Quercetinb	48.44	303/301	–	ndc
F-12	Kaempferolb	54.46	287/275	–	266, 366
Anthocyanins
A-1	Delphinidin 3-O-glucoside	5.68	465	303	278, 524
A-2	Pelargonidin 3,5-O-diglucoside	6.18	595	271	ndc
A-3	Petunidin 3-O-glucoside	8.52	479	317	280, 526
A-4	Malvidin 3-O-glucosideb	11.68	493	331	270, 516
A-5	Cyanidin 3-O-glucosideb	7.65	449	287	274, 516
A-6	Pelargonidin 3-O-glucosideb	9.81	433	271	272, 502
A-7	Cyanidin 3-O-(6″-malonyl)glucoside	15.11	535	287	ndc
A-8	Pelargonidin 3-O-(6″-malonyl)glucoside	17.89	519	271	ndc
Anthocyanidins in Hydrolyzed extracts
Ag-1	Delphinidinb	11.46	–	303	274, 532
Ag-2	Petunidinb	16.93	–	317	276, 532
Ag-3	Malvidinb	20.91	–	331	270, 308, 534
Ag-4	Cyanidinb	16.76	–	287	276, 522
Ag-5	Pelargonidinb	21.15	–	271	268, 512

^aThis determination is able to detect the flavonoid content in bean equal to 0.0008 % (w/w) and larger. The t_R, mass and UV data were taken from one of the tested sample.

^bDirectly compared with standard.

^cUndetectable.