## 3 Results and Discussion
### LC-MS Characterization of Phenolic Compounds from Culinary Spices and Herbs
#### 3.5.1 Flavonoids
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**No.** & **Proposed Compounds** & **Molecular Formula** & **RT (min)** & **ESI 4/-** & **Theoretical (min)** & **Observed (inf)** & **MS/MS** & **Mass Error (ppm)** & **Samples** \\ \hline \multicolumn{10}{c}{Isofluavroids} \\ \hline
24 & Epoid 4’-O-glucuronide & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 17.955 & [M\(-\)H]\({}^{-1}\) & 417.1191 & 417.1191 & 399.241 & 0.0 & M \\ \hline
25 & \({}^{3}\)-O-Methyl-based & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 18.413 & [M\(-\)H]\({}^{-1}\) & 271.0796 & 271.0944 & 255.149,121 & \(-\)4.4 & M \\ \hline
26 & \({}^{4}\)-O-Acety/glycit & C\({}_{24}\)H\({}_{20}\)O\({}_{3}\) & 26.070 & [M\(-\)H]\({}^{-1}\) & 487.1246 & 487.1248 & 283.259,99 & 0.6 & F,M \\ \hline
27 & \({}^{3}\)-Hydrooxygenation & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 32.762 & [M\(-\)H]\({}^{-1}\) & 285.0044 & 285.0148 & 287.521,201,177 & 4.9 & M \\ \hline
28 & \({}^{3}\)-Hydroysedidden & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 36.949 & [M\(-\)H]\({}^{-1}\) & 269.0455 & 269.045 & 241.22,213,181 & \(-\)1.9 & B,F,M \\ \hline
29 & \({}^{3}\)-\(A\),\({}^{4}\)-\(A\)-F-fluorosyltransferase/sursurvance & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 47.982 & [M\(-\)H]\({}^{-1}\) & 271.0612 & 271.0611 & 229.135,121 & \(-\)0.4 & M \\ \hline
30 & Volume & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 48.320 & [M\(-\)H]\({}^{-1}\) & 315.0874 & 315.0866 & 300.285,135 & \(-\)2.5 & M \\ \hline \multicolumn{10}{c}{Phenylic Acids} \\ \hline \multicolumn{10}{c}{Hydrooxybenzoic acids} \\ \hline
31 & Gallic acid +O-glucose & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 10.099 & [M\(-\)H]\({}^{-1}\) & 331.067 & 331.0666 & 169.125 & \(-\)1.2 & M,Co,F,B \\ \hline
32 & Gallic acid & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 10.544 & [M\(-\)H]\({}^{-1}\) & 169.0424 & 109.0144 & 125 & 1.2 & B,M, Fe,Co \\ \hline
33 & Springy acid & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 12.284 & [M\(-\)H]\({}^{-1}\) & 197.0455 & 197.0493 & 182.163,138,123,95 & 2 & B,F,M, Fe \\ \hline
34 & Protocatechic acid +O-glucose & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 12.569 & [M\(-\)H]\({}^{-1}\) & 315.0721 & 315.0727 & 153 & 1.9 & F,M,B \\ \hline
35 & 3-O-Methyl-guillic acid & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 14.587 & [M\(-\)H]\({}^{-1}\) & 183.0299 & 183.0292 & 139.123 & \(-\)3.8 & M,F,B \\ \hline
36 & Protocatechic acid & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 14.784 & [M\(-\)H]\({}^{-1}\) & 153.0193 & 153.0197 & 109 & 2.6 & F,M,B, Fe \\ \hline
37 & 4+Hydrooxyhenic acid & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 16.589 & [M\(-\)H]\({}^{-1}\) & 299.0772 & 299.0786 & 255.137 & 4.7 & \({}^{26}\),C,B \\ \hline
38 & Punjididin & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 20.341 & [M\(-\)H]\({}^{-1}\) & 937.0952 & 907.0467 & 169.125 & 1.7 & F,B,M \\ \hline
39 & El Elagic acid & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 23.790 & [M\(-\)H]\({}^{-1}\) & 300.999 & 300.997 & 284.257 & -4.3 & F,M,R,F \\ \hline
40 & Valrose acid distance & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 30.449 & [M\(-\)H]\({}^{-1}\) & 469.0088 & 440.0502 & 425.301,139 & 0.9 & M \\ \hline
41 & \(p\)-Hydroxybenzoic acid & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 37.172 & [M\(-\)H]\({}^{-1}\) & 137.0244 & 137.0204 & 93 & \(-\)1.5 & F,Co,B,M,Fe \\ \hline \multicolumn{10}{c}{Hydrooxyemic acids} \\ \hline
42 & 3-Calfivery-guillic acid & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 13.005 & [M\(-\)H]\({}^{-1}\) & 353.0878 & 353.0867 & 191.179,161 & \(-\)3.1 & F,B,F,M \\ \hline
43 & Feronle acid & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 13.817 & [M\(-\)H]\({}^{-1}\) & 193.0505 & 193.0204 & 178.149,134 & \(-\)1.0 & F,Co,F,B,M \\ \hline
44 & Caffonyl glucose & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 14.764 & [M\(-\)H]\({}^{-1}\) & 341.0878 & 341.0878 & 179 & 0.0 & B,M \\ \hline
45 & Caffonyl aaprite acid & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\)O\({}_{3}\) & 17.2407 & [M\(-\)H]\({}^{-1}\) & 294.0619 & 294.0331 & 179 & 4.1 & M \\ \hline
46 & \(p\)-Counter acid +O-glucose & C\({}_{21}\)H\({}_{20}\)O\({}_{3}\) & 17.313 & [M\(-\)H]\({}^{-1}\) & 325.0929 & 325.0923 & 163 & \(-\)1.8 & B,F M \\ \hline \hline \end{tabular}
\end{table}