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. 2019 Jul 18;24(14):2623. doi: 10.3390/molecules24142623

Figure 1.

Figure 1

Extracted LC-MS-MRM chromatogram of phenolic acids found in gluten-free pasta, with addition of 50% chestnut flour, MRM transition are given in brackets: 1—gallic acid (m/z 168.7 → 124.9); 2—protocatechuic (m/z 152.9 → 107.8); 3—trans-caffeic (m/z 178.7 → 134.9); 4—cis-caffeic (m/z 178.7 → 134.9); 5—4-hydroxy-benzoic (m/z 136.9 → 93); 6—salicylic (m/z 136.9 → 93); 7—vanillic acid (m/z 166.8 → 107.9); 8—gentisic (m/z 152.8 → 107.9); 9—trans-sinapic acid (m/z 222.8 → 148.9); 10—cis-sinapic acid (m/z 222.8 → 148.9); 11—p-coumaric (m/z 162.8 → 119); 12—ferulic (m/z 192.8 → 133.9); 13—isoferulic acid (m/z m/z 192.8 → 133.9).