Evaluation of Reducing Ability and Antioxidant Activity of Fruit Pomace Extracts by Spectrophotometric and Electrochemical Methods

Table 3

Characterization of the main compounds of the black currant pomace extract using their spectral characteristic in HPLC-DAD.

Peak	Rt/min	Mode of ionization [M+H]^+/[M−H]^−	Fragments MS^2	UV-Vis max	Compound
Anthocyanins
1	5.84	465/—	303	277, 526	Delphinidin-3-O-glucoside
2	6.02	595/—	449, 287	280, 520	Cyanidin-3-O-glucoside
3	6.41	611/—	276, 528	465, 303	Delphinidin-3-O-rutinoside
4	7.51	655/—	311	278, 528	Malvidin 3-O-glucoside
Phenolic acids
5	14.89	—/181	135, 163	332	Сaffeic acid
6	18.45	—/163	119	230, 310	p-Coumaric acid
7	19.22	—/353	191	280	Ferulic acid
8	24.32	—/353	191	320	Neochlorogenic acid
9	29.10	—/353	191	244, 324	Chlorogenic acid
Flavonols
10	8.55	—/479	316, 271	258, 357	Myricetin-3-O-glucoside
11	10.02	—/463	300, 255, 151	256, 354	Quercetin-3-O-glucoside
12	11.47	—/609	300	254, 353	Quercetin-3-O-rutinoside
13	12.38	—/317	317, 151	253, 372	Myricetin
14	28.5	—/289	245, 205	244, 276	(+)-Catechin
15	14.62	—/447	284, 255, 227	265, 346	Kaempferol-3-O-glucoside
16	33.11	—/301	301, 151	254, 371	Quercetin

Verified with pure standard. Rt: retention time.