Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period
Table 2
Identification and quantification of phenolic compounds in blackcurrant extract by LC/MS Q-TOF.
Compounds
MS/MS (M+H)‒ (m/z)
Polyphenolic compounds (mg/100 g)
Anthocyanins
Delphinidin-3-O-glucoside
465/303+
233.45 ± 13.23
Delphinidin-3-O-rutinoside
611/303+
712.60 ± 32.54
Cyanidin-3-O-glucoside
449/287+
155.16 ± 16.44
Cyanidin-3-O-rutinoside
595/449/287+
707.27 ± 36.11
Hydroxycinnamic acid
3-p-caffeoylglucoside acid
341/191
61.43 ± 4.33
Neochlorogenic acid
353/191
31.14 ± 3.43
p-Coumaroylquinic acid
337/325
26.55 ± 2.11
Flavonols
Myricetin-3-O-rutinoside
625/316
106.06 ± 9.43
Myricetin-3-O-galactoside
479/316
97.77 ± 3.66
Quercetin-3-O-rutinoside
609/301
68.15 ± 2.17
Quercetin-3-O-glucoside
463/301
11.55 ± 1.22
Quercetin-3-O-malonylglucoside
549/301
49.55 ± 2.54
Kaempferol-3-O-rutinoside
593/285
6.73 ± 0.98
Flavan-3-ols
(+)-catechin
289
67.45 ± 3.52
(−)-epicatechin
289
80.41 ± 5.81
Total of phenolic compounds
2307.27
(M+H)+ (m/z) anthocyanins were obtained in the positive ion mode.
