Simultaneous Determination of Fifteen Polyphenols in Fruit Juice Using Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry Combining Dispersive Liquid-Liquid Microextraction

Table 4

The content of polyphenols analyzed by proposed method in fruit juice samples (μg/g).

Compounds	Mulberry	Tomato	Raisin	Blueberry	Jackfruit	Pear	Apple	Passion fruit	Fig	Cherry
Gallic acid	1.73	1.54	1.55	—^a	1.59	1.55	1.54	2.44	1.54	1.58
Neochlorogenic acid	397.72	3.93	5.21	8.01	103.76	2.91	16.30	31.51	5.92	117.13
Catechin	10.43	10.41	4.11	—	3.59	—	—	—	—	—
Chlorogenic acid	286.97	20.03	0.58	14.59	121.97	0.48	248.57	70.24	25.98	10.42
p-Hydroxybenzoic acid	4.89	0.97	1.15	2.59	1.79	1.07	0.98	1.36	11.06	1.02
Epicatechin	9.06	8.45	3.99	—	—	—	—	—	—	—
Caffeic acid	9.49	3.19	0.97	0.78	1.95	0.76	1.18	1.71	1.33	2.16
Syringic acid	6.04	2.78	1.83	2.08	2.10	1.59	1.52	2.21	2.17	1.58
Ferulic acid	0.79	0.72	0.61	0.64	0.86	0.48	—	1.22	1.49	0.61
Rutin	420.87	49.71	7.98	—	28.41	6.68	—	7.68	6.87	6.68
Coumarin	1.00	0.91	0.91	0.92	0.92	0.90	0.91	0.90	0.95	0.91
Resveratrol	—	—	1.17	—	—	—	—	1.20	—	—
Phlorizin	0.11	—	—	—	—	—	0.06	—	—	0.27
Quercitrin	0.31	0.27	0.62	—	0.12	0.34	0.15	0.26	—	12.38
Cinnamic acid	0.99	0.67	0.66	0.68	1.08	0.66	—	1.71	1.51	0.68
Total	1150.40	103.58	31.34	30.29	268.14	17.42	271.21	122.74	58.82	155.42

^aNot detected.