Differences in the carotenoid content of ketchups and gazpachos through HPLC/ESI(Li+)-MS/MS correlated with their antioxidant capacity

Journal of the Science of Food and Agriculture

Volumn 92, Issue 10, 2012, Pages 2043-2049

  Vallverdú Queralt, Anna ^a,b,c   Martínez Huélamo, Miriam ^a,b,c   Arranz Martinez, Sara ^a,b   Miralles, Esther ^a   Lamuela Raventós, Rosa M ^a,b  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c INSTITUTO DE SALUD CARLOS III   (Spain)

Author keywords

Antioxidant capacity; Carotenoids; Gazpacho; HPLC ESI(Li+) MS MS; Ketchup

Indexed keywords

ANTIOXIDANT; CAROTENOID; LYCOPENE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIET; ELECTROSPRAY MASS SPECTROMETRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ISOMERISM; TOMATO;

ANTIOXIDANTS; CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIET; FRUIT; HUMANS; ISOMERISM; LYCOPERSICON ESCULENTUM; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

LYCOPERSICON ESCULENTUM;

EID: 84862171915     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5598     Document Type: Article

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