Research Article
Evaluation of Reducing Ability and Antioxidant Activity of Fruit Pomace Extracts by Spectrophotometric and Electrochemical Methods
Table 2
Characterization of the main compounds of the apricot pomace extract using their spectral characteristic in HPLC-DAD-MS.
| | Peak | Rt/min | Mode of ionization [M+H]+/[M−H]− | Fragments MS2 | UV-Vis max | Compound |
| | Phenolic acids | | 1 | 4.03 | —/169 | 125, 107, 97, 79 | 280 | Gallic acid | | 2 | 6.08 | —181 | 135, 163 | 332 | Caffeic acid | | 3 | 7.02 | —/153 | 158; 189 | 220 | 1-Caffeoylquinic acid | | 4 | 7.10 | —/353 | 191 | 280 | Quinic acid | | 5 | 19.1 | —/353 | 191 | 320 | Neochlorogenic acid | | 6 | 20.2 | —/353 | 191 | 244, 324 | Chlorogenic acid |
| | Flavonols | | 7 | 22.8 | —/447 | 284, 255, 227 | 265, 346 | Kaempferol 3-O-glucoside | | 8 | 26.5 | —/479 | 316, 271 | 258, 357 | Myricetin 3-O-glucoside | | 9 | 27.8 | —/317 | 317, 151 | 253, 372 | Myricetin | | 10 | 28.5 | —/289 | 245, 205 | 244, 276 | (+)-Catechin | | 11 | 31.8 | —/609.0 | 300.8, 299.9 | 280 | Rutin |
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