Table 4: Phenolic and flavonoid compounds determined in the Spirulina-evaluated samples (mg/kg).

Phenolic acidsSpirulinaMolecular formulaMolecular weight (M)HPLC-ESI/MS (m/z)
RT (min)[M-H]

Quinic acid844.17 ± 42.21C7H12O6192.1670.51191.120
Citric acid64.06 ± 3.20C6H8O7192.1230.63191.102
Pyrogallol0.42 ± 0.02C6H6O3126.1110.64125.024
Succinic acid1122.88 ± 56.14C4H6O4118.0880.65117.018
Gallic acid2.13 ± 0.11C7H6O5170.0220.66168.90
Chlorogenic acid0.86 ± 0.04C16H18O9354.3110.83353.202
3,4-Hydroxybenzoic acid687.07 ± 34.35C7H6O4154.1210.95153.010
4-Hydroxybenzoic acid1.07 ± 0.05C7H6O3138.1221.30137.050
Catechin584.53 ± 29.22C15H14O6290.2711.63289.064
Vanillic acid16.24 ± 0.81C8H8O4168.1482.12167.036
4-Hydroxycinnamic acid0.12 ± 0.01C9H8O3164.1602.21163.042
Rutin0.93 ± 0.05C27H30O16610.1532.63609.1
3-Hydroxycinnamic acid0.15 ± 0.01C9H8O3164.1602.98163.042
Ferulic acid0.48 ± 0.02C10H10O4194.1863.12193.050
Quercetin0.01 ± 0.00C15H10O7302.2383.48301.000
2-Hydroxycinnamic acid0.31 ± 0.02C9H8O3164.1603.65163.042
Salicylic acid0.08 ± 0.003C7H6O3138.1223.68137.025
Rosmarinic acid0.18 ± 0.01C18H16O8360.3184.01359.054
Resveratrol0.10 ± 0.005C14H12O3228.2475.83227.072
Quercitrin0.04 ± 0.00C21H20O11448.385.99447.120
4-HydroxycoumarinNDC9H8O3164.160ND163.042
AesculinNDC15H16O9340.284ND339.072
Epigallocatechin gallateNDC22H18O11458.375ND457.078
EsculetinNDC9H6O4178.143ND177.018
KaempferolNDC15H10O6286.239ND285.040
LuteolinNDC15H10O6286.239ND285.040
Malic acidNDC4H6O5134.087ND133.014
Syringic acidNDC9H10O5198.174ND197.045
3-Hydroxybenzoic acidNDC7H6O3138.122ND137.025
Benzoic acidNDC7H6O2122.123ND121.031
Caffeic acidNDC9H8O4180.159ND179.035
EpicatechinNDC15H14O6290.271ND289.064
HesperetinNDC16H14O6302.282ND301.015
HesperidinNDC28H34O15610.565ND609.172
NaringeninNDC15H12O5272.256ND271.061
NaringinNDC27H32O14580.539ND579.173
PyrocatecholNDC6H6O2110.112ND109.028
Sinapic acidNDC11H12O5224.212ND223.061
Tannic acidNDC76H52O461701.206ND1700.080

ND: not detected.