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. 2019 May 20;8(5):172. doi: 10.3390/foods8050172

Table 3.

Observed peaks in ESI–LC/MS analysis.

Fraction Peak Retention Time UV (λmax) ESI Mode Precursor Ion
(Relative Intensity, %)
Product Ion Putative Compound
No. (min) (nm) (m/z) (m/z)
A #1 7.10 279 (−) 451(32), 425(100), 407(41), 289(16) 451, 425, 407, 289 procyanidin B2
(+) 427(100), 409(63), 291(33) 427, 429, 291
#2 7.45 329 (−) 295(8), 235(12), 217(55), 193(100), 175(47) 295, 235, 217, 193, 175 ferulic acid derivatives
(+) no information no information
#3 7.99 325 (−) 295(7), 235(12), 217(55), 193(100), 175(45) 295, 235, 217, 193, 175 ferulic acid derivatives
(+) no information no information
B #4 11.05 315 (−) 193(100) 193 ferulic acid O-hexosides
(+) 195(100), 163(45) 195, 163
#5 11.46 307 (−) 193(100) 193 ferulic acid O-hexosides
(+) 195(100), 163(50) 195, 163
C #6 12.47 349 (−) 301(100) 301 quercetin O-rhamnoside
(+) 303(100) 303
#7 12.55 349 (−) 300(100) 300 Quercetin O-pentoside O-rhamnoside
(+) 449(100) 449

Analysis was performed in the negative- and the positive-ion modes. Fraction A included procyanidin B2 and ferulic acid derivatives, and fractions B and C included ferulic acid hexosides and quercetin glycoside, respectively.