Characterization of phenolic and other polar compounds in peel and flesh of pink guava (Psidium guajava L. cv. ‘Criolla’) by ultra-high performance liquid chromatography with diode array and mass spectrometric detection

Food Research International

Volumn 100, Issue , 2017, Pages 445-453

  Rojas Garbanzo, Carolina ^a,b   Zimmermann, Benno F ^a,c   Schulze Kaysers, Nadine ^a   Schieber, Andreas ^a  

^a UNIVERSITY OF BONN   (Germany)

^b Centro Nacional de Ciencia y Tecnologia de Alimentos   (Costa Rica)

^c Institut Kurz   (Germany)

Author keywords

Flesh; Peel; Phenolic compounds; Psidium guajava L.; UHPLC DAD MS MS

Indexed keywords

CARBOHYDRATES; CHROMATOGRAPHY; FLAVONOIDS; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KETONES; MASS SPECTROMETERS; MASS SPECTROMETRY; METABOLITES; PEELING; PHENOLS; SPECTROMETRY;

FLESH; MASS SPECTROMETRIC DETECTION; PHENOLIC COMPOUNDS; PROANTHOCYANIDINS; PSIDIUM GUAJAVA L; TROPICAL COUNTRIES; UHPLC-DAD-MS/MS; ULTRA-HIGH PERFORMANCE LIQUID CHROMATOGRAPHIES;

LIQUID CHROMATOGRAPHY;

ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT;

CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCEDURES; PSIDIUM;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; PHENOLS; PLANT EXTRACTS; PSIDIUM; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 85009420550     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.12.004     Document Type: Article

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