Phenolic composition of the edible parts (flesh and skin) of Bordô grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 24, 2011, Pages 13136-13146

  Lago Vanzela, Ellen Silva ^a   Da Silva, Roberto ^a   Gomes, Eleni ^a   García Romero, Esteban ^b   Hermosín Gutiérrez, Isidro ^c  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b Instituto de la Vid y el Vino de Castilla La Mancha   (Spain)

^c UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Anthocyanins; antioxidant capacity; Bordo ; flavonols; hydroxycinnamic acid; proanthocyanidins; resveratrol; Vitis labrusca

Indexed keywords

ANTIOXIDANT CAPACITY; BORDO^; FLAVONOLS; PROANTHOCYANIDINS; RESVERATROL; VITIS LABRUSCA;

AGENTS; ANTHOCYANINS; DIMERS; PHENOLS;

FRUITS;

ANTHOCYANIN; COUMARIC ACID; FLAVONOL DERIVATIVE; GALLIC ACID; MALVIDIN CHLORIDE; PHENOL DERIVATIVE; RESVERATROL; STILBENE DERIVATIVE;

ARTICLE; BRAZIL; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY; VITIS;

ANTHOCYANINS; BRAZIL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FLAVONOLS; FRUIT; GALLIC ACID; PHENOLS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; STILBENES; TANDEM MASS SPECTROMETRY; VITIS;

EID: 84255197085     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203679n     Document Type: Article

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