Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1896-1901

  Hung, Pham Van ^a,b   Hatcher, David W ^b   Barker, Wendy ^b  

^a INTERNATIONAL UNIVERSITY   (Viet Nam)

^b GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Antioxidant; Germination; Phenolic compound; Sprouted wheat

Indexed keywords

ALCOHOLIC EXTRACT; ALKALINE HYDROLYSIS; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; CONTROL SAMPLES; DIETHYL ETHERS; ELUTION GRADIENT; ETHANOL EXTRACTION; ETHYL ACETATES; EXTRACTION MEDIUM; FERULIC ACIDS; GERMINATION; NUTRITION VALUE; NUTRITIONAL PROPERTIES; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; PHENOLICS; SPROUTED WHEAT; SUB-SAMPLES; SYRINGIC ACID; ULTRAPERFORMANCE LIQUID CHROMATOGRAPHY; WHEAT FLOURS;

ESTERS; ETHANOL; ETHERS; FOOD PRODUCTS; HYDROLYSIS; LIQUID CHROMATOGRAPHY; LIQUIDS; ORGANIC ACIDS;

PHENOLS;

4 HYDROXYBENZOIC ACID; AMYLASE; CAFFEIC ACID; FERULIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; SINAPIC ACID; SYRINGIC ACID; VANILLIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; ENZYME ACTIVITY; GERMINATION; HYDROLYSIS; SPROUT; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; WHEAT;

TRITICUM AESTIVUM;

EID: 79551528791     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.015     Document Type: Article

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