Geographical characterization by MAE-HPLC and NIR methodologies and carbonic anhydrase inhibition of Saffron components

Food Chemistry

Volumn 221, Issue , 2017, Pages 855-863

  Nescatelli, Riccardo ^a   Carradori, Simone ^b   Marini, Federico ^a   Caponigro, Vicky ^a   Bucci, Remo ^a   De Monte, Celeste ^a   Mollica, Adriano ^b   Mannina, Luisa ^a,c   Ceruso, Mariangela ^d   Supuran, Claudiu T ^d   Secci, Daniela ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

^b UNIVERSITY OF CHIETI   (Italy)

^c CNR Consiglio Nazionale delle Ricerche   (Italy)

^d UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Crocus sativus L.; Geographical origin; hCA inhibitors; HPLC DAD; Microwave assisted extraction; NIR spectroscopy; Principal component analysis

Indexed keywords

EXTRACTION; FOOD ADDITIVES; INFRARED DEVICES; NEAR INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS;

CROCUS SATIVUS L; GEOGRAPHICAL ORIGINS; HPLC-DAD; MICROWAVE-ASSISTED EXTRACTION; NIR SPECTROSCOPY;

CARBONIC ANHYDRASE;

ANTIOBESITY AGENT; CARBONATE DEHYDRATASE; CARBONATE DEHYDRATASE INHIBITOR; CROCIN 1; CROCUS SATIVUS EXTRACT; PICROCROCIN; SAFRANAL; UNCLASSIFIED DRUG; CAROTENOID; CROCIN; CYCLOHEXENE DERIVATIVE; GLUCOSIDE; PLANT EXTRACT; TERPENE;

ARTICLE; CHEMOMETRIC ANALYSIS; COMPARATIVE STUDY; CROCUS SATIVUS; DRUG DESIGN; DRUG ISOLATION; DRUG MECHANISM; DRUG SCREENING; DRUG SYNTHESIS; ENZYME INHIBITION; GREECE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; IN VITRO STUDY; IN VIVO STUDY; ITALY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MICROWAVE RADIATION; NEAR INFRARED SPECTROSCOPY; OBESITY; PHYTOGEOGRAPHY; SIGNAL NOISE RATIO; SPAIN; TURKEY (REPUBLIC); VALIDATION STUDY; CHEMISTRY; CROCUS; GEOGRAPHY; METABOLISM; REPRODUCIBILITY;

CARBONIC ANHYDRASE INHIBITORS; CARBONIC ANHYDRASES; CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CROCUS; CYCLOHEXENES; GEOGRAPHY; GLUCOSIDES; HUMANS; LIMIT OF DETECTION; PLANT EXTRACTS; REPRODUCIBILITY OF RESULTS; SPECTROSCOPY, NEAR-INFRARED; TERPENES;

EID: 85006804608     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.11.086     Document Type: Article

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