Detection of flavokavins (A, B, C) in cultivars of kava (Piper methysticum) using high performance thin layer chromatography (HPTLC)

Food Chemistry

Volumn 151, Issue , 2014, Pages 554-560

  Lebot, V ^a   Do, T K T ^b,c   Legendre, L ^d  

^a UMR AGAP   (France)

^b UNIVERSITÉ DE NICE SOPHIA ANTIPOLIS   (France)

^c BotaniCert Espace Jacques Louis Lions   (France)

^d University of Lyon   (France)

Author keywords

Flavokavins; HPTLC; Kava; Kavalactones; Quality

Indexed keywords

IMAGE QUALITY; SCREENING; THIN LAYER CHROMATOGRAPHY;

FLAVOKAVINS; HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY; HPTLC; KAVA; KAVALACTONES; MEDICINAL CULTIVARS; RAPID SCREENING; ROUTINE ANALYSIS;

PLANTS (BOTANY);

FLAVOKAVIN A; FLAVOKAVIN B; FLAVOKAVIN C; KAVA EXTRACT; PLANT MEDICINAL PRODUCT; UNCLASSIFIED DRUG; CHALCONE; FLAVOKAWAIN A; FLAVOKAWAIN B; FLAVONOID; KAVA;

ARTICLE; CLONE; CONTROLLED STUDY; CULTIVAR; HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY; PIPER METHYSTICUM; QUALITY CONTROL; ANALOGS AND DERIVATIVES; ANALYSIS; BEVERAGE; CHEMISTRY; FOOD QUALITY; PACIFIC ISLANDS; PLANT ROOT; PROCEDURES; THIN LAYER CHROMATOGRAPHY;

PIPER METHYSTICUM;

BEVERAGES; CHALCONE; CHROMATOGRAPHY, THIN LAYER; FLAVONOIDS; FOOD QUALITY; KAVA; PACIFIC ISLANDS; PLANT ROOTS; QUALITY CONTROL;

EID: 84890482601     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.120     Document Type: Article

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