Application of HPLC-APCI-MS with a C-30 reversed phase column for the characterization of carotenoid esters in mandarin essential oil

Flavour and Fragrance Journal

Volumn 21, Issue 2, 2006, Pages 319-323

  Giuffrida, Daniele ^a   La Torre, Loredana ^a   Manuela, Stelitano ^a   Pellicanò, Teresa M ^a   Dugo, Giacomo ^a  

^a UNIVERSITY OF MESSINA   (Italy)

Author keywords

Carotenoid composition; HPLC MS; Mandarin essential oil

Indexed keywords

COMPOSITION; ESTERS; HIGH PRESSURE LIQUID CHROMATOGRAPHY; IONIZATION; MASS SPECTROMETRY; OILS AND FATS; SAPONIFICATION;

ALKALINE SAPONIFICATION; CAROTENOID COMPOSITION; CAROTENOID ESTERS; CAROTENOID SEPARATION; MANDARIN ESSENTIAL OIL;

ESSENTIAL OILS;

BETA CRYPTOXANTHIN; BETA CRYPTOXANTHIN LAUREATE; BETA CRYPTOXANTHIN MYRISTATE; BETA CRYPTOXANTHIN PALMITATE; CAROTENOID; ESSENTIAL OIL; MANDARIN EXTRACT; PLANT EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; CALIBRATION; CHEMICAL STRUCTURE; DRUG IDENTIFICATION; MANDARIN; MASS SPECTROMETRY; NONHUMAN; QUANTITATIVE ANALYSIS; RESIDUE ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SAPONIFICATION; SEASONAL VARIATION; STRUCTURE ANALYSIS;

EID: 33644773413     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1601     Document Type: Article

References (23)

1. Oliver J, Palou A. J. Chromatogr. A 2000; 881: 543-555.
2. Kamoto S, Nakanishi T. Chem. Pharm. Bull. 1995; 43: 1248-1250.
3. Wingerath T, Stahl W, Sies H. Arch. Biochem. Biophys. 1995; 324: 385-390.
4. Breithaupt DE, Bamedi A. J. Agric. Food Chem. 2001; 49: 2064-2070.
5. Damaso H-M, Minguez-Mosquera MI. J. Agric. Food Chem. 2000; 48: 1617-1622.
6. Biacs PA, Daood HG, Pavisa A, Hajdu J. J. Agric. Food Chem. 1989; 37: 350-356.
7. Zaripheh S, Erdman JW. J. Nutr. 2002; 132: 531s-534s.
8. Schoefs B. Trends Food Sci. Technol. 2002; 13: 361-371.
9. Schoefs B. Trends Anal. Chem. 2003; 22: 335-339.
10. Seis H, Stahl W. Am. J. Clin. Nutr. 1995; 62: 1315s-1321s.
11. Gerster H. Int. J. Vitam. Nutr. Res. 1991; 61: 277-291.
12. Landrum JT, Bone RA, Kilburn MD. Adv. Pharmacol. 1997; 38: 537-556.
13. Chang CW, Chu G, Hinz BJ, Greve MD. Can. J. Ophthalmol. 2003; 38: 27-32.
14. Dugo P, Mondello L, Cogliandro E et al. Flavour Fragr. J. 1996; 9: 105-108.
15. Fishman GM, Chikovani DM. Khim. Prir. Soedin. 1997; 6: 912-917.
16. Bonaccorsi I, Verzera A, Trozzi A et al. Ital. J. Food Sci. 2003; 15: 133-139.
17. Caccioni DR, Guizzardi M, Biondi DM, Renda A, Roberto G. Int. J. Food Microbiol. 1998; 43: 73-79.
18. Cai Y, Baer-Dubowska W, Ashwood-Smith M, Di Giovanni J. Carcinogenesis 1997; 18: 215-222.
19. von Lintig J, Vogt K. J. Biol. Chem. 2000; 16: 11915-11920.
20. Wyss A, Wirtz G, Woggon WD et al. Biochem. Biophys. Res. Commun. 2000; 271: 334-336.
21. Fisher JF, Rouseff RL. J. Agric. Food Chem. 1986; 34: 985-989.
22. Khachi KF, Beecher GR, Lusby WR. J. Agric. Food Chem. 1989; 37: 1465-1473.
23. Cortes C, Esteve MJ, Frigola A, Torregrosa F. J. Agric. Food Chem. 2004; 52: 2203-2212.