Identification and quantification of phenolic compounds of selected fruits from Madeira Island by HPLC-DAD-ESI-MSn and screening for their antioxidant activity

Food Chemistry

Volumn 173, Issue , 2015, Pages 14-30

  Spínola, Vítor ^a   Pinto, Joana ^a   Castilho, Paula C ^a  

^a UNIVERSITY OF MADEIRA   (Portugal)

Author keywords

Antioxidant activity; Fruits juice; HPLC DAD ESI MSn; Phenolic compounds; Quantification

Indexed keywords

ANTIOXIDANTS; DRUG PRODUCTS; ELECTROSPRAY IONIZATION; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; ORGANIC ACIDS; PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; DIODE ARRAY DETECTION; ELECTROSPRAY IONISATION MASS SPECTROMETRIES; HPLC-DAD; PHENOLIC COMPOUNDS; QUANTIFICATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

FRUITS;

3,5 O DICAFFEOYLQUINIC ACID; 4 O CAFFEOYLQUINIC ACID; 4 O CAFFEYOLQUINIC ACID; 4,5 O DICAFFEOYLQUINIC ACID; ANTHOCYANIN; APIGENIN DERIVATIVE; ASCORBIC ACID; CAFFEIC ACID DERIVATIVE; CAFFEIC ACID O HEXOSIDE O HEXOSIDE; CAFFEIC ACID O HEXOSIDE O PENTOSIDE; CAFFEIC ACID O HEXOSIDE O RHAMNOSIDE; CITRIC ACID; CYANOGENIC GLYCOSIDE; FERULIC ACID O HEXOSIDE; FERULOYLGLUCARIC ACID; FLAVANONE DERIVATIVE; FLAVONOID; GLYCOSIDE; HYDROXYBENZOIC ACID DERIVATIVE; LUCENIN 2; MALIC ACID; PELARGONIDIN 3 O HEXOSIDE; PHENOL DERIVATIVE; PROANTHOCYANIDIN B DIMER; PROANTHOCYANIDIN B TRIMER; PROPELARGONIDIN B TRIMER; PROTOCATECHUIC ACID O HEXOSIDE; QUINIC ACID; SACCHARIC ACID; UNCLASSIFIED DRUG; UNINDEXED DRUG; ANTIOXIDANT; PHENOLIC ACID;

ABTS RADICAL SCAVENGING ASSAY; ANNONA CHERIMOLA; ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CALAMONDIN; CHEMICAL ANALYSIS; CITRON; CITRUS; CITRUS HYSTRIX; CITRUS SUHUIENSIS; COMPARATIVE STUDY; CONTROLLED STUDY; DIODE ARRAY DETECTION; DRUG DETERMINATION; DRUG IDENTIFICATION; DRUG ISOLATION; DRUG PURIFICATION; DRUG SCREENING; ELECTROSPRAY MASS SPECTROMETRY; FOLLOW UP; FOOD; FRUIT; LEMON; NONHUMAN; ORAC ASSAY; PAPAYA; PASSION FRUIT; PORTUGAL; QUANTITATIVE ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SEPARATION TECHNIQUE; STRAWBERRY; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCEDURES;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FRUIT; HYDROXYBENZOATES; PHENOLS; PORTUGAL; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 84908389377     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.163     Document Type: Article

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