Determination of soyasaponins i and βg in raw and cooked legumes by solid phase extraction (SPE) coupled to liquid chromatography (LC)-mass spectrometry (MS) and assessment of their bioaccessibility by an in vitro digestion model

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 8, 2013, Pages 1702-1709

  Sagratini, Gianni ^a   Caprioli, Giovanni ^a   Maggi, Filippo ^a   Font, Guillermina ^b   Giardinà, Dario ^a   Mañes, Jordi ^b   Meca, Giuseppe ^b   Ricciutelli, Massimo ^a   Sirocchi, Veronica ^a   Torregiani, Elisabetta ^a   Vittori, Sauro ^a  

^a UNIVERSITY OF CAMERINO   (Italy)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

bioaccessibility; cholesterol lowering compounds; LC MS; legumes; soyasaponins

Indexed keywords

CHOLESTEROL; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHASE SEPARATION;

BIOACCESSIBILITY; CHOLESTEROL LOWERING COMPOUNDS; LC-MS; LEGUMES; SOYASAPONINS;

EXTRACTION;

EID: 84874633202     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304136g     Document Type: Article

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