Table 1.

Identification of the phenolic compounds from the flavonoid class (flavanols, flavonols, and anthocyanins) and hydroxycinnamic acids class in the leaf extracts of the blueberry varieties.

Peak No.	Retention Time Rt (min)	UV λmax (nm)	[M + H] + (m/z)	Compound	Subclass
1	2.97	279	307, 290	Gallocatechin	Flavanol
2	11.33	280	579, 291	Procyanidin dimer I	Flavanol
3	12.01	281, 329	355, 163	5-Caffeoylquinic acid (Chlorogenic acid)	Hydroxycinnamic acid
4	12.58	280	291	Catechin	Flavanol
5	13.11	280	291	Epicatechin	Flavanol
6	13.41	282, 329	181, 163	Caffeic acid	Hydroxycinnamic acid
7	13.89	280	865, 291	Procyanidin trimer	Flavanol
8	14.79	283, 330	369	Feruloylquinic acid I	Hydroxycinnamic acid
9	15.35	263, 355	611, 303	Quercetin-rutinoside (Rutin)	Flavonol
10	16.20	263, 355	465, 303	Quercetin-glucoside	Flavonol
11	17.83	263, 356	493, 303	Quercetin-acetyl-rhamnoside	Flavonol
12	18.69	262, 355	435, 303	Quercetin-arabinoside	Flavonol
13	19.74	280	579, 291	Procyanidin dimer II	Flavanol
14	20.08	282, 329	517, 163	Dicaffeoylquinic acid	Hydroxycinnamic acid
15	21.15	263, 355	628, 303	Quercetin-diglucoside	Flavonol
16	21.88	261, 355	303	Quercetin	Flavonol
17	11.02	210, 517	449, 287	Cyanidin-glucoside	Anthocyanins
18	11.78	214, 517	419, 287	Cyanidin-arabinoside	Anthocyanins
19	14.28	218, 518	491, 287	Cyanidin-acetyl-glucoside	Anthocyanins