Ultrasound-assisted hydrolysis and gas chromatography-mass spectrometric determination of phenolic compounds in cranberry products

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 562-568

  Wang, Chengjun ^a,b   Zuo, Yuegang ^a  

^a UNIVERSITY OF MASSACHUSETTS DARTMOUTH   (United States)

^b WENZHOU UNIVERSITY   (China)

Author keywords

Antioxidant; Conjugated phenolic compounds; Cranberry; GC MS; Hydrolysis; Ultrasonication

Indexed keywords

ANTIOXIDANT; CRANBERRY; GC-MS; PHENOLIC COMPOUNDS; ULTRA-SONICATION;

ESTERS; FATTY ACIDS; GAS CHROMATOGRAPHY; HYDROCHLORIC ACID; HYDROLYSIS; MASS SPECTROMETERS; SPECTROMETRY; ULTRASONIC APPLICATIONS; ULTRASONICS;

PHENOLS;

2 METHYLBENZOIC ACID; 2,3 DIHYDROXYBENZOIC ACID; 3 HYDROXYBENZOIC ACID; 4 HYDROXYBENZOIC ACID; BENZOIC ACID; CAFFEIC ACID; CATECHIN; CINNAMIC ACID; COUMARIN; EPICATECHIN; FERULIC ACID; HOMOVANILLIC ACID; MYRICETIN; PARA COUMARIC ACID; PHENOL DERIVATIVE; PHTHALIC ACID; QUERCETIN; RESVERATROL; SALICYLIC ACID; SINAPIC ACID; VANILLIC ACID;

ARTICLE; CALIBRATION; CONTROLLED STUDY; CRANBERRY; CRANBERRY JUICE; DERIVATIZATION; DRUG DETERMINATION; DRUG ISOLATION; HYDROLYSIS; MASS FRAGMENTOGRAPHY; ULTRASOUND;

VACCINIUM MACROCARPON;

EID: 79955608868     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.066     Document Type: Article

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