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. Author manuscript; available in PMC: 2018 Oct 4.
Published in final edited form as: J Agric Food Chem. 2017 Sep 26;65(39):8634–8642. doi: 10.1021/acs.jafc.7b03261

Table 3.

LC-MS Data of the Major Bioactive Constituents Identified in Maqui Berry (A. chilensis) Extract.

peak tR (min) UV λmax (nm) MF [M+H]+ [M+Na]+ identification
a 5.0 216, 272 C7H6O5 171.1 193.1 gallic acid (10)
b 7.1 229, 284 C6H6O3 127.1 149.1 hydroxymethylfurfural (14)
c 10.1 218, 260, 294 C7H6O4 155.1 177.1 protocatechuic acid (12)
d 18.0 216, 272 C8H8O5 185.1 207.1 gallic acid methyl ester (11)
e 46.1 255, 355 C21H20O12 465.1 487.1 hyperoside (7)
f 54.1 252, 348 C17H14O7 331.1 353.1 3,5-dimethoxyquercetin (6)