“…The glycosylation position of each sugar moiety was not assigned in this study, since, in principle, any of the hydroxyl groups in phenolic compounds can be glycosylated, but certain positions are favored: for example, the 7-hydroxyl group in flavones, flavanones, and isoflavones; the 3-and 7-hydroxyls in flavonols and flavanols; and the 3-and 5-hydroxyls in anthocyanidins are common glycosylation sites (Cuyckens & Claeys, 2004) À , corresponding to a loss of catechin or epicatechin, and these patterns match those previously reported (Dou et al, 2007). Peaks 28 and 29 presented [M-H] À at m/z 287 and 257, respectively, with UV-Vis and fragmentation pattern similar to those already reported for xanthones (dos Santos et al, 2000;Du et al, 2012), and were assigned as xanthone derivative compounds. Peaks 30 and 31 were tentatively identified as apigenin derivatives due to similar UV-Vis and MS spectra acquired for apigenin standard and, in both peaks, the ion at m/z 269 was present, as well as the well-known losses of small neutral molecules, such as H 2 O (-18 u) and CO 2 (-44 u) (Cuyckens & Claeys, 2004).…”