## 3 Results and Discussion
### LC-QToF-MS Analysis
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Compound** & **Sample** & **1**\({}_{\text{R}}\) **(min)** & **Molecular** & **Theoretical _m/z_ & **Experimental** & **Mass** \\  & & & **Formula** & **[M-H]\({}^{-}\)** & _m/z_ [M-H]\({}^{-}\)** & **Error** \\ \hline Phloroglucinol & \({}^{2}\) CB1, \({}^{3}\) CB2, \({}^{4}\) C & 1.62 & C\({}_{6}\)H\({}_{6}\)O\({}_{3}\) & 125.0244 & 125.0243 & 0.94 \\ Gallic acid & CB1, CB2, C & 1.64 & C\({}_{7}\)H\({}_{6}\)O\({}_{5}\) & 169.0142 & 169.0137 & 3.24 \\ Protocatechuic acid & \({}^{5}\) B, CB1, CB2, C & 2.39 & C\({}_{7}\)H\({}_{6}\)O\({}_{4}\) & 153.0193 & 153.0198 & \(-\)3.05 \\ Gentisic acid & CB1, CB2, C & 3.26 & C\({}_{7}\)H\({}_{6}\)O\({}_{4}\) & 153.0193 & 153.0188 & 3.50 \\ (-)-catechin & B, CB1, CB2, C & 3.47 & C\({}_{15}\)H\({}_{14}\)O\({}_{6}\) & 289.0718 & 289.0707 & 3.67 \\
4-hydroxybenzoic acid & B, CB1, CB2, C & 3.54 & C\({}_{7}\)H\({}_{6}\)O\({}_{3}\) & 137.0244 & 137.0240 & 3.05 \\ Vanillic acid & B, CB1, CB2, C & 4.08 & C\({}_{8}\)H\({}_{6}\)O\({}_{4}\) & 167.0350 & 167.0350 & 0.00 \\ Epicatechin & B, CB1, CB2, C & 4.32 & C\({}_{15}\)H\({}_{14}\)O\({}_{6}\) & 289.0718 & 289.0714 & 1.25 \\ Syringic acid & B, CB1, CB2, C & 4.39 & C\({}_{9}\)H\({}_{10}\)O\({}_{5}\) & 197.0455 & 197.0457 & \(-\)0.77 \\ p-coumaric acid & B, CB1, CB2, C & 5.54 & C\({}_{9}\)H\({}_{6}\)O\({}_{3}\) & 163.0400 & 163.0392 & 4.97 \\ Ferulic acid & CB1, CB2, C & 6.31 & C\({}_{10}\)H\({}_{10}\)O\({}_{4}\) & 193.0506 & 193.0510 & \(-\)1.92 \\ Myricitin & CB1, CB2, C & 6.48 & C\({}_{21}\)H\({}_{20}\)O\({}_{12}\) & 463.0882 & 463.0863 & 4.10 \\ Taxifolin & CB1, CB2, C & 6.57 & C\({}_{15}\)H\({}_{12}\)O\({}_{7}\) & 303.0510 & 303.0515 & \(-\)1.65 \\ Quercetin-3-glucoside & B, CB1, CB2, C & 6.74 & C\({}_{21}\)H\({}_{20}\)O\({}_{12}\) & 463.0882 & 463.0867 & 3.24 \\ Absisic acid & CB1, CB2, C & 9.05 & C\({}_{15}\)H\({}_{20}\)O\({}_{4}\) & 263.1289 & 263.1294 & \(-\)1.81 \\ trans-cinnamic acid & CB1, CB2, C & 9.79 & C\({}_{9}\)H\({}_{6}\)O\({}_{2}\) & 147.0451 & 147.0449 & 1.36 \\ Quercetin & CB1, CB2, C & 10.25 & C\({}_{15}\)H\({}_{10}\)O\({}_{7}\) & 301.0354 & 301.0346 & 2.66 \\ Luteolin & CB1, CB2, C & 10.33 & C\({}_{15}\)H\({}_{10}\)O\({}_{6}\) & 285.0405 & 285.0397 & 2.67 \\ Naringenin & CB1, CB2, C & 11.44 & C\({}_{15}\)H\({}_{12}\)O\({}_{5}\) & 271.0612 & 271.0613 & \(-\)0.37 \\ \hline \hline \end{tabular}  
* \({}^{1}\)R\({}_{\text{R}}\): retention time. \({}^{2}\) CB1: imperial stout beer with 8% ABV. \({}^{3}\) CB2: imperial stout beer with 10% ABV. \({}^{4}\) C: carob syrup. \({}^{5}\) B: stout beer with 6% ABV.  
\end{table} 
Table 4: Phenolic compounds identified in beers and carob syrup by LC-QToF-MS.  
a phenolic acid associated with antioxidant but also anti-inflammatory, hepatotoxicity, antigenotoxic, antimicrobial, and neuroprotective activities [52], as well as trans-cinnamic acid which is a phenylpropanol with a broad spectrum of biological activities, including antioxidant and antibacterial activities [53]. The flavonoids which were detected in this study were myricitrin, quercetin, quercetin-3-glucose, naringenin, taxifolin, catechin, epicatechin, and luteolin.