Determination of free diferulic, disinapic and dicoumaric acids in plants and foods

Food Chemistry

Volumn 171, Issue , 2015, Pages 280-286

  Grúz, Jiří ^a   Pospíšil, Jiří ^a   Kozubíková, Hana ^a   Pospíšil, Tomáš ^a   Doležal, Karel ^a   Bunzel, Mirko ^b   Strnad, Miroslav ^a  

^a PALACKÝ UNIVERSITY   (Czech Republic)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Food; Hydroxycinnamic and dicinnamic acids; Liquid chromatography; Mass spectrometry; Oxidative coupling; Phenylpropanoids; Plant

Indexed keywords

BEER; FOOD PRODUCTS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

ANTI-OXIDANT ACTIVITIES; DIMERIC COMPOUNDS; HYDROXYCINNAMIC ACIDS; OXIDATIVE CONDITIONS; OXIDATIVE COUPLINGS; PHENOLIC COMPOUNDS; PHENYLPROPANOIDS; PLANT;

DIMERS;

COUMARIC ACID; DIMER; FERULIC ACID; SINAPIC ACID DERIVATIVE; 3-PHENYLPROPIONIC ACID; ANTIOXIDANT; CINNAMIC ACID; CINNAMIC ACID DERIVATIVE; DIFERULIC ACID; OXYGEN; PHENOL DERIVATIVE; PHENYLPROPIONIC ACID DERIVATIVE; SINAPIC ACID;

ARTICLE; BEER; CARBON NUCLEAR MAGNETIC RESONANCE; CARROT; CHEMICAL ANALYSIS; CHINESE CABBAGE; CONTROLLED STUDY; FOOD; HYDROLYSIS; MILLET; MOLECULAR WEIGHT; OXIDATION; PARSLEY; PLANT; PROTON NUCLEAR MAGNETIC RESONANCE; RADISH; REACTION TIME; RICE; SPROUT; STEREOISOMERISM; TANDEM MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRAVIOLET SPECTROSCOPY; WHEAT; WINE; CHEMISTRY; LIQUID CHROMATOGRAPHY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

ANTIOXIDANTS; CHROMATOGRAPHY, LIQUID; CINNAMATES; COUMARIC ACIDS; FOOD; MAGNETIC RESONANCE SPECTROSCOPY; MILLETS; OXYGEN; PHENOLS; PHENYLPROPIONATES; TANDEM MASS SPECTROMETRY; TRITICUM;

EID: 84907190366     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.131     Document Type: Article

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