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

^aRetention time in minute.
^bT: tualang; G: gelam; A: acacia.