Setup of a UHPLC-QqQ-MS method for the analysis of phenolic compounds in cherry tomatoes, tomato sauce, and tomato juice

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 35, 2013, Pages 8373-8380

  Di Lecce, Giuseppe ^a   Martínez Huélamo, Miriam ^a,b   Tulipani, Sara ^a,c,d   Vallverdú Queralt, Anna ^a,b   Lamuela Raventós, Rosa M ^a,b  

^a UNIVERSITY OF BARCELONA   (Spain)

^b INSTITUTO DE SALUD CARLOS III   (Spain)

^c FUN C FOOD   (Spain)

^d Virgen de la Victoria Clinic Hospital   (Spain)

Author keywords

matrix effects; phenolic compounds; tomato; tomato juice; tomato sauce; UHPLC QqQ MS

Indexed keywords

MATRIX EFFECTS; PHENOLIC COMPOUNDS; TOMATO; TOMATO JUICE; TOMATO SAUCE; UHPLC-QQQ-MS;

FLAVONOIDS;

FRUITS;

FLAVONOID; PHENOL DERIVATIVE;

ARTICLE; BEVERAGE; CHEMISTRY; FOOD ANALYSIS; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; TANDEM MASS SPECTROMETRY; TOMATO;

BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FOOD ANALYSIS; FRUIT; LYCOPERSICON ESCULENTUM; PHENOLS; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; TANDEM MASS SPECTROMETRY;

EID: 84883720465     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf401953y     Document Type: Article

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