Composition of nonanthocyanin polyphenols in alcoholic-fermented strawberry products using LC-MS (QTRAP), high-resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and antioxidant activity

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 7, 2015, Pages 2041-2051

  Álvarez Fernández, M Antonia ^a   Cerezo, Ana B ^a   Cañete Rodríguez, Ana M ^b   Troncoso, Ana M ^a   García Parrilla, M Carmen ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

alcoholic fermentation; mass spectometry; metabolomics; phenolic compounds; Saccharomyces cerevisiae; strawberry; yeast

Indexed keywords

BEVERAGES; CARBOHYDRATES; CHROMATOGRAPHY; DISCRIMINANT ANALYSIS; FERMENTATION; FLAVONOIDS; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUIDS; PHENOLS; YEAST;

ALCOHOLIC FERMENTATION; MASS SPECTOMETRY; METABOLOMICS; PHENOLIC COMPOUNDS; STRAWBERRY;

LIQUID CHROMATOGRAPHY;

FRAGARIA X ANANASSA; SACCHAROMYCES CEREVISIAE;

ANTHOCYANIN; PLANT EXTRACT; POLYPHENOL;

ALCOHOLIC BEVERAGE; CHEMISTRY; FERMENTATION; FRAGARIA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

ALCOHOLIC BEVERAGES; ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FRAGARIA; MASS SPECTROMETRY; PLANT EXTRACTS; POLYPHENOLS;

EID: 84923371063     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf506076n     Document Type: Article

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