Stability of bioactive polyphenols from honey during different extraction methods

Food Chemistry

Volumn 136, Issue 1, 2013, Pages 46-54

  Biesaga, Magdalena ^a   Pyrzyńska, Krystyna ^a  

^a UNIVERSITY OF WARSAW   (Poland)

Author keywords

Extraction; Flavonoids; Honey; LC MS; Phenolic acids; Polyphenols; Stability

Indexed keywords

AGLYCONES; BENZOIC ACID DERIVATIVES; EXTRACTION METHOD; EXTRACTION YIELD; HIGH STABILITY; HONEY; LC-MS; LC-MS/MS; MICROWAVE-ASSISTED EXTRACTION; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; POLYPHENOLS; SAMPLE PREPARATION PROCEDURE; STABILITY STUDY; STANDARD ADDITION METHOD; ULTRASONIC EXTRACTION;

CARBOXYLIC ACIDS; CONVERGENCE OF NUMERICAL METHODS; EXTRACTION; FLAVONOIDS; FOOD PRODUCTS; GLYCOSIDES; RECOVERY; STABILITY; SUGARS;

PHENOLS;

AGLYCONE; AURANTIIN; BENZOIC ACID DERIVATIVE; CAFFEIC ACID; CINNAMIC ACID; COUMARIC ACID; FERULIC ACID; FLAVONOID; FLAVONOL DERIVATIVE; GALLIC ACID; GENISTEIN; HESPERIDIN; KAEMPFEROL; LUTEOLIN; MYRICETIN; NARINGENIN; POLYPHENOL; PROTOCATECHUIC ACID; QUERCETIN; RHAMNETIN; RUTOSIDE; SINAPIC ACID; SOLVENT; SYRINGIC ACID; VANILLIC ACID;

ARTICLE; DRUG ISOLATION; DRUG STABILITY; HONEY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MICROWAVE RADIATION; STANDARD; ULTRASOUND;

CHEMICAL FRACTIONATION; HONEY; MICROWAVES; POLYPHENOLS; ULTRASONICS;

EID: 84865345246     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.095     Document Type: Article

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