Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 1399-1405

  Mathew, Sindhu ^a   Grey, Carl ^a   Rumpunen, Kimmo ^b   Adlercreutz, Patrick ^a  

^a LUND UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Carbonyl compounds; Dinitrophenylhydrazine; Lipid oxidation; Liquid chromatography; Sea buckthorn; Tandem mass spectrometry

Indexed keywords

CARBONYL COMPOUNDS; DINITROPHENYLHYDRAZINE; LIPID OXIDATION; SEA BUCKTHORN; TANDEM MASS SPECTROMETRY;

ACETONE; ALDEHYDES; ELECTROSPRAY IONIZATION; ENZYMATIC HYDROLYSIS; FRUITS; LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; OXIDATION; UNSATURATED COMPOUNDS;

CARBONYLATION;

2,4 DINITROPHENYLHYDRAZINE; ACETALDEHYDE; ACETONE; ALDEHYDE; CARBONYL DERIVATIVE; CARBOXY ALDEHYDE; DICARBONYL DERIVATIVE; FORMALDEHYDE; KETONE; OIL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ARTICLE; BERRY; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; DERIVATIZATION; ELECTROSPRAY MASS SPECTROMETRY; FRAGMENTATION REACTION; HIPPOPHAE RHAMNOIDES; HYDROLYSIS; LIPID OXIDATION; LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; NONHUMAN; ULTRAVIOLET RADIATION;

HIPPOPHAE RHAMNOIDES; RHAMNACEAE;

EID: 78751581832     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.119     Document Type: Article

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