Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 17, 2007, Pages 7131-7139

  Kozukue, Nobuyuki ^a   Park, Mal Sun ^a   Choi, Suk Hyun ^b   Lee, Seung Un ^a   Ohnishi Kameyama, Mayumi ^a,c   Levin, Carol E ^d   Friedman, Mendel ^d  

^a Uiduk University   (South Korea)

^b Kyung Dong College of Techno information   (South Korea)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^d WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Black peppers; Chavicine; HPLC; Isochavicine; Isopiperine; LC MS; Photoisomerization; Piperine

Indexed keywords

1,3 BENZODIOXOLE DERIVATIVE; ALKALOID; AMIDE; PIPERIDINE DERIVATIVE; PIPERINE;

ARTICLE; BLACK PEPPER; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERISM; KINETICS; LIGHT; MASS SPECTROMETRY; RADIATION EXPOSURE;

ALKALOIDS; BENZODIOXOLES; BLACK PEPPER; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ISOMERISM; KINETICS; LIGHT; MASS SPECTROMETRY; PIPERIDINES; POLYUNSATURATED ALKAMIDES;

PIPER NIGRUM;

EID: 34548337137     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070831p     Document Type: Article

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