Table 1.

Main polyphenolic compounds of aqueous extracts of vegetables *.

Samples	Polyphenolic Compounds	Retention	m/z	MS/MS	Concentration
		Time (min)	(Da)	(Da)	(mg/g)
					A 1	B 2
Ash Gourd	Vitexin ramnoside	3.2	579	433, 313, 283	1.23	0.77
Brinjal	Chlorogenic acid	2.4	355	163	5.63	4.07
Indian spinach	Vitexin arabinoside	3.0	465	433, 313, 283	8.96	3.40
	Vitexin	3.2	433	313, 283	2.82	1.07
	Kaempferol O-rutinoside	3.4	595	449, 287	0.12	0.05
Kangkong	Dicaffeoyl quinic acid	3.5	517	163	6.92	3.72
	Quercetin hexoside	3.4	465	163	4.46	2.40
	Chlorogenic, isochlorogenic acid	2.5	355	163	10.12	5.43
Okra	Quercetin O-sophoroside	3.0	627	301	3.33	2.28
	Quercetin O-hexoside	3.4	465	301	2.63	1.80
	Quercetin malonyl O-hexoside	3.5	551	301	0.66	0.45
Snake gourd	Kaempferol O-sophoroside	3.1	611	287	81.35	57.15

* Compounds in bitter gourd, ridge gourd, and stem amaranth could not be identified. ¹ Dried polyphenolic extract. ² Dried vegetable powder.