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. Author manuscript; available in PMC: 2020 Feb 15.
Published in final edited form as: Food Chem. 2018 Sep 11;274:782–788. doi: 10.1016/j.foodchem.2018.09.053

Table 3.

Identified ellagic acids (EA) and ellagitannins (ET)

Ret. time
(min)
Tentative ID Observed [M-H]- Major fragments Chemical formula Δ ppm Fold changea
Ellagic acid derivatives
8.57 EA pentoside 433.0388 300.9983 C19H14O12 −5.8 −1.07
8.90 Ellagic acidb 300.9978 229.0134 C14H6O8 −3.9 1.43
9.87 Methyl EA 300.9978 300.9940 C15H8O8 0.95 1.39
10.12 Acylated methyl EA pentoside 489.0667 315.0136 C22H18O13 −1.6 −1.1
10.97 Malonyl methyl EA pentoside 531.0773 315.0136 C24H20O14 −1.3 −1.13
Ellagitannins
3.92 Unknown ET 484.0263 (−2H) 300.9995 C44H26O26 4.1 −17.1
3.92 Unknown ET 473.0354 (−2H) 300.9991 C42H28O26 1.8 −8.3
4.45 Unknown ET 480.0432 (−2H) 300.9970 C43H30O26 −0.74 −4.9
4.68 Sanguiin H4 633.0738 300.9985 C27H22O18 0.79 -
5.54 Unknown ET 587.0564 (−2H) 300.9989 C55H36O30 −1.5 9.5
6.63 Unknown ET 587.0568 (−2H) 300.9994 C55H36O30 −0.85 5.2
7.34 Unknown ET 587.0575 (−2H) 300.9984 C55H36O30 0.34 5.1

aMean abundance in nectar vs BRB powder, fold change shown for compounds with P<0.05, Identified level Ib, IIc, IIId, according to the Metabolomics Standards Initiative