Research Article
Antioxidant Activity of Three Honey Samples in relation with Their Biochemical Components
Table 3
Phenolic acids, flavonoids, and organic acids detected from honey samples.
| Compound |
aRt (min) | [M + H]+ |
bHoney | Fragment ions |
| Phenolic acids | | | | | Coumaric acid | 1.39 | 165 | T, G, A | 165/147(–H2O)/137(–CO)/123(–CO–CH2)/119(–H2O–CO)/109/95/91/78 | Caffeic acid | 1.40 | 181 | T, G, A | 181/163(–H2O)/153(–CO)/139(–CO–CH2)/125(–CO–2CH2)/111(–CO–3CH2)/99/79 | Ferulic acid | 1.50 | 195 | T, G, A | 195/177(–H2O)/167(–CO)/149(–H2O–CO)/135(–CO–CH3OH)/107(–2CO–CH3OH)/95 | Cinnamic acid | 1.51 | 149 | T, G, A | 149/131(–H2O)/121(–CO)/112/87 | Chlorogenic acid | 8.09 | 355 | T, G, A | 355/338(–OH)/337(–H2O)/313(–CO–CH2)/272/245(–4H2O–C3H2)/149 | Flavonoids | | | | | Pinobanksin-3-O-propionate | 7.20 | 329 | T, G | 329/311(–H2O)/293(–2H2O)/273/265(–CO)/245/179/167 | Pinobanksin-3-O-butyrate | 7.47 | 343 | T | 343/325(–H2O)/301/273/240 | Quercetin | 8.98 | 303 | T, G, A | 303/285(–H2O)/261(–C2H2O)/220/180(–1,2A)/152(–1,3A)/114/96 | Organic acids | | | | | Fumaric acid | 0.90 | 117 | T, G, A | 117/116(–H)/99(–H2O)/89(–CO)/85/75/73(–CO2) | Gluconic acid | 1.10 | 197 | T, G, A | 197/179(–H2O)/161(–2H2O)/151(–H2O–CO)/136(–H2O–CO–CH3)/119(–H2O–CO–CH3–OH)/105/95 |
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aRetention time in minute.
bT: tualang; G: gelam; A: acacia.
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