Table 2.
Characteristics of phenolic acids and anthocyanins detected in the garlic samples. UHPLC: ultra-high performance liquid chromatography with photodiode array detection.
| Tentative Identified Compound | Retention Time (min) | UHPLC-PDA ʎmax (nm) | [M–H]–m/z | Previous Reports |
|---|---|---|---|---|
| Phenolic acids | ||||
| Vanillic acid | 3.6 | 280 | 167.0338 | [14,27] |
| Caffeic acid | 3.8 | 280 | 179.0438 | [14,27,38] |
| p-Coumaric acid | 4.6 | 280 | 163.0401 | [13] |
| Ferulic acid | 5.1 | 280 | 193.0495 | [13,27,38] |
| Sinapic acid | 5.3 | 280 | 223.0603 | [13,14,27] |
| Anthocyanins | [M–H]+ and fragment MS2 | |||
| Cyanidin-3-(6’-malonyl)-glucoside) | 3.5 | 520 | 535.1024, 287.0550 | [17,36,37] |
| Cyanidin-based compound | 5.2 | 520 | 862.2545, 538.1505, 287.0550 | [16,37] |
| Pelargonidin-based compound | 5.4 | 520 | 447.3906, 271.2058 |