Table 1.
Main anthocyanins detected in murta fruits extracts by using LC/MS.
| Peak No | Molucular Ion (m/z) | Fragment (m/z) | Compound | Proportion of each Crude Extract | Compound (%) Pure Extract |
|---|---|---|---|---|---|
| 1 | 465 | 303 | Delphinidin 3-O-glu | 40.0 | 73.0 |
| 2 | 479 | 371 | Petunidin 3-O-glu | 6.0 | 5.0 |
| 3 | 463 | 301 | Peonidin 3-O-glu | 0.7 | 3.0 |
| 4 | 463 | 331 | Malvidin 3-O-glu | 0.4 | 0.1 |
| 5 | 449 | 287 | Cyanidin 3-O-glu | 0.4 | 4.3 |
| 6 | 449 | 287 | Cyanidin 3-O-gal | 0.5 | 2.6 |
| 7 | 435 | 303 | Delphinidin 3-O-ara | 3.6 | 10.0 |
| 8 | 519 | 271 | Pelargonidin 3-O-ara | 49.0 | 1.0 |
| 9 | 419 | 287 | Cyanidin 3-O-ara | ND | 1.0 |
| 10 | 549 | 271 | Peonidin-malvidin 3-O-glu | 2.0 | 3.0 |