Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS

Innovative Food Science and Emerging Technologies

Volumn 37, Issue , 2016, Pages 261-268

  Rajauria, Gaurav ^a   Foley, Barry ^a   Abu Ghannam, Nissreen ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Antioxidant capacity; Brown seaweed; Column chromatography; Functional ingredient; HPLC DAD ESI MS MS; Liquid liquid chromatography

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; CHROMATOGRAPHY; COLUMN CHROMATOGRAPHY; COSMETICS; DIETARY SUPPLEMENTS; FLAVONOIDS; FOOD PRODUCTS; LIQUID CHROMATOGRAPHY; LIQUIDS; PHENOLS; PLANTS (BOTANY); PURIFICATION; SEAWEED;

ANTIOXIDANT CAPACITY; BROWN SEAWEED; FUNCTIONAL INGREDIENT; HPLC-DAD-ESI-MS/MS; LIQUID-LIQUIDS;

FUNCTIONAL FOOD;

EID: 84960539976     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.02.005     Document Type: Article

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