Simultaneous determination of ten major phenolic acids in sugarcane by a reversed phase HPLC method

Zuckerindustrie

Volumn 133, Issue 8, 2008, Pages 503-506

  Zhao, Zhen Gang ^a   Zhu, Li Cai ^a   Yu, Shujuan ^a   Fu, Xiong ^a   Zeng, Xin An ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Bagasse; Phenolic acids; RP HPLC (reversed phase high performance liquid chromatography); Sugarcane

Indexed keywords

EID: 51049100796     PISSN: 03448657     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

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3. Goodacre, B.C.; Coombs, J. (1978): Formation of color in cane juice by enzyme-catalyzed reactions. Part II. Distribution of enzyme and color precursors. Int. Sugar J. 80 (959), 323-327
4. Paton, N.H. (1992): Sugar cane phenolics and first expressed juice color. Part I. Determination of chlorogenic acid and other phenolics in sugar cane by HPLC. Int. Sugar J. 94 (1121), 99-102, 108
5. McCann, M.J., et al. (2007): Anti-cancer properties of phenolics from apple waste on colon carcinogenesis in vitro. Food and Chemical Toxicology 45 (7), 1224-1230
6. Paton, N.H.; Duong, M. (1992): Sugar cane phenolics and first expressed juice color. Part III. Role of chlorogenic acid and flavonoids in enzymic browning of cane juice. Int. Sugar J. 94 (1124), 170-176
7. Bucheli, C.S.; Robinson, S.P. (1994): Contribution of Enzymic Browning to Color in Sugarcane Juice. Journal of Agricultural and Food Chemistry 42 (2), 257-261