Table 1.

Anthocyanins and flavonols identified from dark-red and white onion in this study.

Variety	No.	Retention Time (min)	Extraction Mass (Da)	Found At Mass (Da)	M+ (m/z)	Error (ppm)	Peak area	Peak assignment
Dark-red onion	Ant1	9.51	535.1088	535.1083	535	−0.73	23976666	Cyanidin 3-malonoylglucoside
	Ant2	20.52	449.1084	449.1081	449	−0.75	2290833	Cyanidin 3-glucoside
	Ant3	5.15	627.1561	627.1551	627	−0.79	49188	Delphinidin 3-diglucoside
	Ant4	27.63	465.1032	464.8732	465	−5.53	54303	Delphinidin 3-glucoside
	Ant5	34.54	356.2053	356.2033	303	−2.13	43804	Delphinidin aglycon
	Fla 1	11.02	310.3436	310.3406	289	−2.01	37803	Dihydrokaempferol
	Fla 2	26.31	348.9461	348.9441	319	−1.73	3065458	Myricetin
	Fla 3	36.82	364.5642	364.5636	303	−1.65	3136864	Quercetin
White onion	Fla 1	11.03	36.5111	36.4353	289	−2.78	3694	Dihydrokaempferol
	Fla 2	26.31	141.2461	141.673	319	2.13	11082	Myricetin
	Fla 3	36.82	33.2043	33.0111	303	−2.15	3132	Quercetin
	Fla 4	45.23	230.3412	230.3398	287	−1.93	23202	Kaempferol