Table 4.
NMR fingerprinting identification and quantification of mamey apple, camapu, and uxi.
| Fruit | Compound | δ ¹H (ppm) | Multiplicity (J) | Mass (mg/g) |
|---|---|---|---|---|
| Mamey Apple | Formic acid | 8.44 | s | 0.01 ± 0.00 |
| Shikimic acid | 6.48 | m | 0.11 ± 0.01 | |
| Sucrose | 5.42 | d (3.88) | 1.51 ± 0.11 | |
| α-glucose | 5.22 | d (3.76) | 0.49 ± 0.02 | |
| β-glucose | 4.64 | d (7.94) | 0.40 ± 0.02 | |
| Fructose | 4.10 | d (3.42) | 0.85 ± 0.04 | |
| Choline | 3.19 | s | 0.01 ± 0.00 | |
| Ethanol | 1.18 | t (7.09) | 0.01 ± 0.00 | |
| Camapu | Formic acid | 8.44 | s | 0.01 ± 0.00 |
| Sucrose | 5.42 | d (3.91) | 4.09 ± 0.46 | |
| α-glucose | 5.23 | d (3.73) | 0.04 ± 0.01 | |
| β-glucose | 4.65 | d (7.92) | 0.04 ± 0.01 | |
| Fructose | 4.11 | d (3.42) | 0.12 ± 0.01 | |
| Choline | 3.20 | s | 0.01 ± 0.00 | |
| Aspartic acid | 2.82 | dd (17.4; 3.78) | 0.04 ± 0.01 | |
| Acetic acid | 1.94 | S | 0.01 ± 0.00 | |
| GABA | 1.89 | quin (7.44) | 0.02 ± 0.01 | |
| Alanine | 1.47 | d (7.2) | 0.02 ± 0.01 | |
| Lactic acid | 1.33 | d (6.68) | 0.01 ± 0.00 | |
| Ethanol | 1.18 | t (7.09) | 0.02 ± 0.001 | |
| Valine | 1.04 | d (7.07) | 0.01 ± 0.00 | |
| Uxi | Linoleic acid | 5.32 | M | 1.79 ± 0.11 |
| Acetic acid | 1.94 | S | 0.16 ± 0.01 | |
| Alanine | 1.45 | d (7.20) | 0.04 ± 0.01 | |
| Ethanol | 1.16 | t (7.10) | 0.15 ± 0.02 | |
| Valine | 1.05 | d (7.05) | 0.05 ± 0.001 |