Table 2.

Proanthocyanidins identified in the proanthocyanidins-enriched fraction from A. crassiflora fruit peel by HPLC-ESI-MS/MS (negative mode).

Compound identified	Retention time (min)	Formula	Mass calculated	m/z	Error (ppm)	m/z of fragments	References
B-type procyanidin (dimer)	2.6–5.0	C30H25O12− [M-H]−	577.1351 [M-H]−	577.1354 [M-H]−	0.51	451, 407, 339, 289, 245, 243, 205, 203, 161, 125	15,18
B-type procyanidin (trimer)	3.0–4.8	C45H37O18− [M-H]−	865.1985 [M-H]−	865.1984 [M-H]−	−0.11	695, 577, 425, 363, 289, 287, 204, 203, 125	18
B-type procyanidin (tetramer)	3.0–4.7	C60H49O24− [M-H]−C30H24O12− [M-2H]2−	1153.2619 [M-H]−576.1279 [M-2H]2−	1153.2614 [M-H]−576.1275 [M-2H]2−	−0.43–0.34	863, 739, 577, 575, 545, 449, 407, 339, 289, 245, 243, 205, 203, 125	18
B-type procyanidin (pentamer)	3.7–4.7	C75H61O30− [M-H]−C37.5H30O15− [M-2H]2−	1441.3253 [M-H]−720.1590 [M-2H]2−	1441.3255 [M-H]−720.1573 [M-2H]2−	0.13–0.27	720, 693, 577, 575, 451, 407, 289, 217, 125	18