## 3 Results and Discussion
### Phytochemical Characterization and Biological Activities  
#### 3.3.1 Identification and Quantification of Phenolic Compounds  
The phenolic compounds of the fresh, oven-dried, and freeze-dried \(S\). _ramossissima_ were tentatively identified by LC-DAD-ESI-MS/MS with ESI negative ionization mode. Ionization conditions in the mass spectrometer were optimized in order to detect the \(m/z\) corresponding to the precursor ions. Table 3 shows a list of 29 compounds tentatively identified, including their retention time (\(t_{\text{R}}\)), UV absorption maxima, precursor ion, the MS/MS product ions, and the bibliographic references to support the putative identification. The compounds were numbered by their elution order as most of them were not found in all plant extracts. Among the identified phenolic compounds, 15 hydroxycinnamic acids (neochlorogenic, chlorogenic, \(p\)-coumaric, ferulic, and caffeic glycosides acids) and nine flavonoids (quercetin glycosides and apigenin glycoside) were identified. Some organic acids were identified in \(S\). _ramossissima_ extracts such as malic (peak 2) and quinic (peak 3) acids with precursor ions [M\(-\)H]\({}^{-}\) at \(m/z\) 133 and 191, respectively, and product ions according to the literature [69; 70]. Compounds 4 and 10 were identified as neochlorogenic acid (5-O-caffeoylquinic acid) and chlorogenic acid (3-O-caffeoylquinic acid), respectively. These phenolic acids are characterized by a precursor ion at \(m/z\) 353 and product ions at \(m/z\) 191, 179, and 135 [71; 72; 73]. In this study, chlorogenic acids are distinguished due to their different retention times and the difference in product ions relative intensities. The product ions at \(m/z\) 179 and 135 are in general more intense in neochlorogenic acid [72; 73]. In addition, the chlorogenic acid standard was analyzed and this identification was confirmed (Table 4). Chlorogenic acid is found naturally in various plants, fruits, and vegetables such as coffee beans, apples, and blueberries, and its bioavailability depends largely on its metabolism by the gut microflora, as it is hydrolyzed into caffeic acid and quinic acid [74]. Chlorogenic acids and their derivates have health beneficial effects including neuroprotective, anti-inflammatory, cardiovascular protective, hepatotoxicity, antihypertensive, glucose and lipid metabolism regulatory, and anticarcinogenic effects [75; 76; 12; 77]. Caffeoylquinic dimers were also identified, such as 3,5-dicaffeoylquinic (peak 24) and 4,5-dicaffeoylquinic acids (peak 25) with a precursor ion [M\(-\)H]\({}^{-}\) at \(m/z\) 515 and product ion characteristics of caffeoylquinic, quinic, and caffeic acids (\(m/z\) 353, 191, and 179, respectively) [70; 78]. Previous studies reported antihypertensive and hypoglycemic activity for dicaffeoylquinic acids [79; 80; 81]. Flavonoids such as quercetin-3-glucoside (peak 21) and quercetin-malonyglucoside (peak 23) were identified. Quercetin 3-glucoside presented a precursor ion [M\(-\)H]\({}^{-}\) at \(m/z\) 463 and a product ion at \(m/z\) 301 (aglycone quercetin), in line with the cleavage of a hexosyl residue (162 amu) [82]. Quercetin-malonyglucose displayed a precursor ion [M\(-\)H]\({}^{-}\) at \(m/z\) 549 and a product ion at \(m/z\) 505 (loss of CO\({}_{2}\), 44 amu), \(m/z\) 463 (loss of CH\({}_{2}\)O, 42 amu), and 301 (162 amu), corresponding to the cleavage of a malonyhexose (248 amu) [83; 84]. Quercetin glycosides are known to present antioxidant, anti-carcinogenic, antiviral, antibacterial, and anti-inflammatory activities [85; 86].