Table 4.
Phenolic compounds identified by HPLC and LC mass spectrometry in Betatini variety of cherry tomato.

Peak1) No.	Retention time (min)	UV/Vis (nm)	[M-H]-(m/z)	MS/MS ion fragments	Identification
1	23.92	292,244	341.2	179.2, 135.0	caffeic acid-hexose isomer (I)(CHI)
2	28.78	316,248	341.3	221.3, 179.2, 135.0	caffeic acid-hexose isomer (II) (CHII)
3	29.17	326,248	353.3	191.2	3-caffeoylquinic acid (3-CQA)
4	30.05	326,248	353.0	191.0	5-caffeoylquinic acid (5-CQA)
5	30.96	326,248	353.2	273, 204, 191.0	caffeoylquinic acid isomer (CQAI)
6	39.56	354,254	741.1	300.2	quercetin-trisaccharide (QTS)
7	42.03	354,256	609.1	300.1	quercetin-3-rutinoside (Q-3-R)
8	48.47	328,250	515.4	354.0, 173.2	di-caffeoylquinic acid (di-CQA)
9	55.84	328,250	677.1	353.0, 173.2	tri-caffeoylquinic acid (tri-CQA)
10	61.48	366,250	271.1	151.1, 119.0	naringenin chalcone (NGC)

Numbers of Peaks are the same as those indicated in Fig. 1.